Two questions--doing a brunch wedding next weekend that grew from 85 to 200 guests! Need a little guidance without having to spend all my time experimenting!
1. Doing a Maple Glazed Thick Cut Bacon--what is the best way to heat and hold this--planning on doing it in the convection oven, but need to know about transporting it so it doesn't get too chewy. No kitchen on site, outdoor venue, 1 hour away.
2. Doing Shrimp and grits appetizer spoons--would you cook the shrimp on site on a burner, or do it ahead and hold it?--i still want a
top notch product and don't want the shrimp to keep cooking in a cambro.
As always thanks for your help!