JG89
Well-known member
- Joined
- Jan 23, 2015
- Location
- Planet Earth
Hey guys, this is my first post to the forum although I feel a thanks is already due to the wealth of knowledge and advice on here, its a mine of information, keep up the good work!
I have recently decided to take my love of BBQ to the next level and am starting a small catering business. We will start to operate at a street-food pitch which brings me to my question.
Obviously I am not gonna be able to cook on site (or have the smoker on site at all for that matter), so what would your advice be for the best way (Best meaning as close to tasting as if it was straight from the BBQ) to reheat, hold and serve? I don't want to serve already dripping with suace
I have no commercial catering experience what so ever so sorry if this is a basic question. I have had a quick search but couldn't find the info on my specifics. Sorry if this has already been discussed and I have missed it.
Thanks again!
I have recently decided to take my love of BBQ to the next level and am starting a small catering business. We will start to operate at a street-food pitch which brings me to my question.
Obviously I am not gonna be able to cook on site (or have the smoker on site at all for that matter), so what would your advice be for the best way (Best meaning as close to tasting as if it was straight from the BBQ) to reheat, hold and serve? I don't want to serve already dripping with suace
I have no commercial catering experience what so ever so sorry if this is a basic question. I have had a quick search but couldn't find the info on my specifics. Sorry if this has already been discussed and I have missed it.
Thanks again!