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post #1 of 3
Thread Starter 

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

post #2 of 3
Thread Starter 

How about a little help, any vendors out there?

post #3 of 3

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.


July 7th Anniv. Party 003.JPG

This was PP , but the same idea :yahoo:


Have fun and . . .

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