So ive done my first event, it went great. But i need to know some answers to questions i have.....here we go.
1.-is it ok to cook food the day before and reheat the day of? Anotehr bbq vendor asked us how we did so great and we explained i cooked everything the day of and all throughout the day. The man said they cook their food the day before and reheat. When you get into the big fairs and things, is this acceptable or no? If so, does the que get affected by cooking partially or all the way and then put back on the smoker to be reheated? My biggest problem was keeping the ribs plentiful, they take 4-5 hrs. I had 30 ready by 10, but the other 30 took till approx 2 to be finished. Is there anything i can do to help me out, because in order to sell the product, the product must be readily available.
2.- i have a custom pits a1 smoker. Im starting to feel this may not be big enough to feed "the masses". Or do i just not know the loop holes with the event ordeal? Im brand new to this, this is a part time ordeal for me as i have a full time job as it is. I love cooking, but i love being efficient also. So i am always open ears to finding out every possible way of doing things the right way.
Ill leave this here. Hopefully your knowledge on this subject can help me become more knowledgable in this area of expertise. Thanks
1.-is it ok to cook food the day before and reheat the day of? Anotehr bbq vendor asked us how we did so great and we explained i cooked everything the day of and all throughout the day. The man said they cook their food the day before and reheat. When you get into the big fairs and things, is this acceptable or no? If so, does the que get affected by cooking partially or all the way and then put back on the smoker to be reheated? My biggest problem was keeping the ribs plentiful, they take 4-5 hrs. I had 30 ready by 10, but the other 30 took till approx 2 to be finished. Is there anything i can do to help me out, because in order to sell the product, the product must be readily available.
2.- i have a custom pits a1 smoker. Im starting to feel this may not be big enough to feed "the masses". Or do i just not know the loop holes with the event ordeal? Im brand new to this, this is a part time ordeal for me as i have a full time job as it is. I love cooking, but i love being efficient also. So i am always open ears to finding out every possible way of doing things the right way.
Ill leave this here. Hopefully your knowledge on this subject can help me become more knowledgable in this area of expertise. Thanks