Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
|
Thread Tools |
07-10-2017, 11:54 AM | #1 |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
|
Keeping 1,000 Boxed Servings Hot(ish) in Transport
Breathren,
I have an opportunity to cook for 1,000 folks for lunch. I'll need to box the lunches up and the client will take them to the lunch site. So, I'm exploring ideas on how to prep and transport large quantities of boxes without them getting too cold in the process. What I think would be the easiest to What I've come up with so far is assembling the, say, Pulled Pork Sandwiches with beans and slaw in a Clamshell, with beans and slaw, and pack the clamshells in a cardboard box where they are fairly tight, and close up the lid, so there is no air movement around the boxes. That should give them a fighting chance to keep warm for a while. > Should I put the Bean's will be in a 4 oz styrofoam container with a lid, or just put in the pocket in the clamshell? > I'm thinking that wrapping the sandwich in foil will help keep some heat in? > I'm finding out if they eat all in one wave, or if we can split it into a pair of 500s. I'd love some ideas from the Breathren. Thanks
__________________
Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
07-10-2017, 05:04 PM | #2 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
I'd be taking all supplies to their location and doing assembly of boxes on site. No way I'd expect the boxes to be anywhere near warm by the time they arrive on site. I did this one time on site for 250 people and it was all three of us could do to pull it off in a reasonable time. I'd have plenty of help too if I were you.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
07-10-2017, 06:08 PM | #3 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Sounds sketchy at best.
Food safety regs dictate that you, the cook are responsible for getting the food to the masses at 140F or above. Once those boxes leave your control, you are done for.
__________________
John |
07-11-2017, 04:42 PM | #4 |
is one Smokin' Farker
Join Date: 10-23-12
Location: Richmond, Va
|
I tend to agree with SPL, in addition, what do you plan to cook this lunch on? Assuming 1/3lb per person, with a 50% loss in cooking, you are looking at 75 butts at 9lbs each. That's a lot of damn meat.
__________________
Brian Colonial Embers BBQ Team Large BGE 18.5" and 22.5" WSM's 36” Blackstone DigiQ DX2 Pit Master IQ110 Mav. ET-732 Thermapen |
07-12-2017, 12:36 AM | #5 | |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
|
Quote:
I can cook that many butts in one smoke on my Myron Mixon 72xc. And I have room to hold them in my two CVAPs. I may buy another used CVAP (or a new regular warmer) to be able to hold the beans there rather than in cambro's. The chicken leg's will take two rounds to do 900, which I will do that morning before assembly. I think I have a plan on boxing the whole set with 2 setup lines and about 10 people, in 30 minutes. Pull the butts before, set up 2 lines, each item/step having a dedicated person, along with people to move all the full pans from the warmers to the plating stations. That's 3 boxes per minute per person. I'll do a test this weekend during another event. Should be exciting!
__________________
Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
|
07-12-2017, 07:29 PM | #6 | |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
Quote:
Still planning transport boxes or assemble on site? Take some pics (as if you'd have time LOL) sharing some documentation of timing would be cool to see also when it's all done.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
|
07-12-2017, 09:01 PM | #7 | |
Full Fledged Farker
Join Date: 02-17-15
Location: SW Louisiana
Name/Nickname : BishopofBBQ
|
Quote:
I'm sure we will take a pic or two! #FunFunHardWork
__________________
Cooking meat with fire from wood...what could be better! > Started with 22.5 WSM, then a 2nd one...then, a 22" Offset Stickburner > Commercial Dryer converted to Smoker > Huge Insulated Cabinet #WhoDat1 > Pitmaker.com Grillmeister, 24"x48" Charcoal Grill > Jambo Backyard Stickburner > Pitmaker.com Vault Insulated Vertical Reverse Flow Smoker @BishopofBBQ |
|
Thanks from: ---> |
Thread Tools | |
|
|