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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 11-28-2012, 02:44 AM   #16
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

Serving fresh brisket is not an option as were open 12-13 hrs and cant ever run out of food. The trick is managing a proper reheat so the customer truly believes it WAS cooked fresh that day.
as stated above, properly cooled and package will taste better properly re-heated...It was a tough sell for me also, but if you have 15 fresh briskets you are trying to hold, slice and serve will drive ya nuts...okay....now you only sold 3 today, so what is the best thing to do? In vacuum bags or even zip locks, you do not have to re-hydrate them...the warm water heat up you leave in the bag.. I try to do a fresh slice for customers, however if you have a line you must serve chopped or pulled...you also can work the point into this for a great sandwich...just trim the thick fat off before cooking or serving..but sometimes it is best to prepare ahead of time...If you warm up a whole one, I leave wrapped in plastic, and placed in buffet pan...or wrap in foil on low heat back in smoker...but you have to try several ideas to find out what works for you.
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
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