Discussion in 'General Discussion' started by bonzbbq, Aug 16, 2014.

  1. bonzbbq

    bonzbbq Smoke Blower

    got a question for anyone, thinking about vending pulled chicken sandwiches, maybe boneless skinless thighs and or breast, do you shred and sauce, and what is the best way to hold, thanks in advance
  2. bonzbbq

    bonzbbq Smoke Blower

    How about a little help, any vendors out there?
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bonzbbq. Hello.

    I'm not a vendor  but have cooked in manyn Restaurants and Cafes.

    My suggestion would be to sauce as ordered so they wont get soggy.

    I also use slow cooers or steam tables to keep it hot . I'll heat some for the opening and have some stand-by heating-up . I don't waste a bunch of dry,burned meat.

    This was PP , but the same idea [​IMG]

    Have fun and . . .

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