How long to keep pork or beef above 150

kurtsara

being laid off, I read allot of forums, yeah there are other forums out there Wink

, I was curious when some of you vend, do you just keep the leftover meat at 150 and serve the next day or how long could you keep it warm say in a cook and hold to keep serving the same meat?

Are you better off freezing and reheating or just keeping it hot or warm above the safe zone?
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Kurt

2 Ole Hickory CTO's

daddywoofdawg

kurtsara · Posted: Sun May 30 10 2:07 pm Post subject:

So what would a guy do say if you are vending something huge like Sturgis bike rally and it's is not as busy as you thought it would be but the party goes on all day and night for a week, can you keep serving the food as long as it never went below 140 or does the meat get bad or mushy or something else?

I am just curious how some guess how much to make at one time and still keep the meat sellable
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Kurt

2 Ole Hickory CTO's

daddywoofdawg · Posted: Sun May 30 10 2:59 pm Post subject:

I figure how many will be there take 10% and make enough to serve that number per day,and start cooking long cook stuff like butts for the next day.if you keep the food hot to long the quality goes down hill,dries out,gets mushy,and turns to jerky.with BBQ when it's out it's out.but you can time your cooking so as your running out new is coming up.
Say your going to need 20 butts that day.and each but takes 12 hrs to cook(wish)and you serve from 11am-12am (13 hrs),
You put on the day before.
4 butts(any amount)at 10pm-done @ 10am
2@11pm-11am
2@12am-12pm
4@1am-1pm
1@2am-2pm
3@3am-3pm
2@4am-4pm
2@5am-5pm
Each hr you have fresh ready and have sold (hopefully)the last batch.The end of the evening you cool and reheat last nites and mix it with the fresh and some AJ and juices.
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Brian Briggs · Posted: Sun May 30 10 10:24 pm Post subject:

Why not make a bunch in advance, vacum seal and refrigerate. Then as needed, re-heat bags in hot water. I received that advice on this forum for a pre cook that I was doing and it came out great.

daddywoofdawg · Posted: Mon May 31 10 10:11 am Post subject:

That works too.If you have the reefer space.and can get the damn vacuum bags to seal.
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

Bluegrass BBQ · Posted: Mon May 31 10 12:07 pm Post subject:

This is where your profit is made or lost. There are a number of situations to review. I don't think there is any one simple answer. Just today I finished up a four day event. I cooked some of my butts to 180 and put it hot holding cabinet over night. some I put up at 165. I had a total of 12 butts. I sold the last sandwich at 10:00 PM and it was as good at the one I sold at 11:00 am. Everything was held at 200 until done and then held at 160 until used.
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