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Anyone ever pre-cooked pork belly and then warmed up at an event? I’m cooking at a Cabela’s location and giving samples to the public. I’m trying to avoid dealing with all the extra rendered fat at event. Also cooking brisket and sausage. Cooking in pans is an option. Might just have to get there early and start cooking.
Give me your thoughts on pork belly or brisket to cook ahead of time. Sausage won’t take long. I have a black stone griddle that could be used also. I’ll be cooking at 275 on a 270 Kansas City model. I have 4 pork belly’s and 3 briskets. 2 of the briskets are very small. I plan on hanging sausage on top rail rack on hooks.
Thanks in advance for the help.
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Give me your thoughts on pork belly or brisket to cook ahead of time. Sausage won’t take long. I have a black stone griddle that could be used also. I’ll be cooking at 275 on a 270 Kansas City model. I have 4 pork belly’s and 3 briskets. 2 of the briskets are very small. I plan on hanging sausage on top rail rack on hooks.
Thanks in advance for the help.
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