brisket is better suited presliced and served from a chafer.
Kosher...no tenders or ribeyes......how about steamship rounds?
It matters what kind of equipment is at the site of your party, how many guests, how much time you have at the site.......since your cooking kosher I'd assume you'd use your own place or a synagoge that has 2 kitchens.
I've just cambros to maintain temp for roasts, pulling them out when needed.
Most events run 2 hours max for food, carving stations are generally only setup for 1.5 hours or so. |