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
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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
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