Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
Any tips for doing this at a large scale? We're making a dinner for 120 teenagers and will be doing pulled pork in advance, freezing in freezer bags and reheating onsite a week later.
On site we will have a couple of propane-powered 3 burner camp stoves where we could either warm the pork on steel griddles OR heat it in the bags in large pots of water on the stove (like I do it at home). Suggestions on reheating, storing and serving the pork for sandwiches at this larger scale? How would you do it?
On site we will have a couple of propane-powered 3 burner camp stoves where we could either warm the pork on steel griddles OR heat it in the bags in large pots of water on the stove (like I do it at home). Suggestions on reheating, storing and serving the pork for sandwiches at this larger scale? How would you do it?