First Pop Up Suggestions

[Jtwade1989]

I have my first pop up this weekend and I was hoping I could get some suggestions

I dont have much to work with but after the ribs and chicken and pork is done do you think wrapping them in foil and placing them inside a cooler to warm until they are ready to be served will work or will they overcook?

As far as sides go i really just have dutch oven and pots and charcoal grill as my heat source unless someone else has a better idea?

Normally I would wait until I had everything but situation does not allow for it

 

[Bumppo]

It's probably too late to order anything, but you can get some cheap disposable chaffing dishes at Walmart. They come with sterno and should be good to go. You can use them for the pork and chicken, too. Just make sure they're already hot and moist when you put them in there, or they might dry out.

I'm also getting into popups and catering, and I personally haven't figured out the best logistics for holding and serving ribs yet without messing with the quality. Maybe someone else might be able to help with that.

Figuring out the logistics for this part of the game has probably been one of the biggest things that's delayed our opening. We have everything else pretty much lined up.

 

[SmokinEdge]

I hope you are in compliance with local and state regulations and permits. Seems to me if you were you would know the answers to the questions?

 

[Bumppo]

I hope you are in compliance with local and state regulations and permits. Seems to me if you were you would know the answers to the questions?

I've thought about suggesting that, but in the last 8 months of my prepping and research, I've become numb to it and figured it was obvious.

I'm to the point where if people are willing to risk they're family's financial futures by going around the rules, then that's their problem.