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Re: Catering/Holding Question


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Posted by FK on March 10, 2017 at 06:49:23:

In Reply to: Catering/Holding Question posted by BDQ on March 09, 2017 at 06:37:13:

I don't know for the life of me why people not trained in commercial cooking undertake such projects. first you have no insurance and probably have not had safe serve training. by my count you will have to cook at least 50 slabs of ribs (4 bones each) and 56 lbs of tori tip not counting sides on a 84 inch cooker. I wouldn't even attempt to tell you how to do it. but, cook the ribs before and let cool and then cut to single bones and put 7-8 slabs in a full pan. I wrap my ribs and save the butter, honey and AJ when out of the wrap. that will take you 7-8 full pans to heat up the ribs and use the au jus to pour over them while serving. if you cook a good rib they will still be good and moist. it will take you a while to heat the ribs up but you will have some room to cook the tri tip on site. just did this for an event with 100 slabs of ribs. you will need 5-6 gallons of beans (30 serving per I gal can). you can warm them up same time as the ribs. cooker needs to be at least 300 degrees. start early, get warm, you can always open doors to make the cooker a holding cabinet. good luck.


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