sure you will find something to fit your needs. In smaller establishments or homes you can use a steam table or a foiled high sided pan fitted with a rack and some au jus, broth in an oven on low/warm so as not to continue to cook.
We use a beer, fruit juice and water mix depending on the meat preparation. Eg, will use apple juice or cider and light beer for our smoked pork belly and, or ribs as we smoke over apple, use dr pepper and light beer for our brisket, and chicken broth and light beer for smoked or BBQ chicken.
Don't start carving/pulling into them till you're serving. Most BBQ places I know intentionally don't make enough for the volume they're doing. That way it's always moving and when they're out of something, that's it for the day better luck next time. Dried out BBQ is a guaranteed way to make people never come back.
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!