blues_n_cues
is Blowin Smoke!
- Joined
- Dec 16, 2007
- Location
- south central,ky.
i couldn't think of a decent title but..
using chafing dishes or cambro & holding for hours.
p.p. & chopped brisket is easy but,how do you personally hold chix,ribs,& sliced brisket for long periods w/out rhe ribs getting fall off the bone,the chix skin getting rubbery,& do you leave a little extra fat on the 'skit to render down a bit more instead of adding broth or juice?
personally yesterday i found that my ribs were still awesome but tended to lose the pink(i like mine to be a bit hammy colored)after chafing for 6 hrs or so.
cooking everything the same day is not an option on this particular gig.
i do the chix,burgers,& dogs that day
(see my other posts).
using chafing dishes or cambro & holding for hours.
p.p. & chopped brisket is easy but,how do you personally hold chix,ribs,& sliced brisket for long periods w/out rhe ribs getting fall off the bone,the chix skin getting rubbery,& do you leave a little extra fat on the 'skit to render down a bit more instead of adding broth or juice?
personally yesterday i found that my ribs were still awesome but tended to lose the pink(i like mine to be a bit hammy colored)after chafing for 6 hrs or so.
cooking everything the same day is not an option on this particular gig.
i do the chix,burgers,& dogs that day
(see my other posts).