G
Gerry D
Guest
OK this is my first time doing ribs for a crowd. I will be using sterno and foil pans. What is a good method for reheating the ribs and keeping them warm? I will be cooking spares. Thanks for the help.
I don't have access to a walk in and not many do. It's the best solution obviously.Ford, what is the proper cooling method? Two stage? Why cant the ribs go directly into a walkin on sheet pans? I think that would cool them down faster then the two stage cooling method.
Ford, what is the proper cooling method? Two stage? Why cant the ribs go directly into a walkin on sheet pans? I think that would cool them down faster then the two stage cooling method.
When I cook ribs, it takes about four hours. I will foil the ribs and throw them in the cooler with blankets and they will hold temp for at least three hours...any reason you can't do that? I also cut the ribs one half-pan at a time, sometimes right on the line so that the ribs are fresh and warm. This isn't an option when cooking ribs for 250, but you should be fine doing this for 50 people.
Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!
YMMV
Please do not show up to a vending or catering event with coolers and towels (it looks unprofessional). Please rent or buy a Cambro/Carlise hot box!
YMMV
I've done nothing but on-site cooks, but people keep asking for catered delivery.
Thank you for your comment, add a Cambro carrier to my spring shopping list.
OK this is my first time doing ribs for a crowd. I will be using sterno and foil pans. What is a good method for reheating the ribs and keeping them warm? I will be cooking spares. Thanks for the help.