Hi All,
New to this forum lotsa great info here. I started in the meet and greet but now found this forum probably more appropriate here.
So I've started an annual BBQ that has grown to about 100 people. But I'm starting to run into logistic problems. For example I cook the pulled pork the day before and reheat the day of. It's OK but not like the way it tastes when fresh? How do I keep that fresh taste and yet serve people at 3:00pm. I also do ribs. along with a bunch of sides. How long can the cooked butts stay in a cooler/cambro and stay hot enough to pull ?
New to this forum lotsa great info here. I started in the meet and greet but now found this forum probably more appropriate here.
So I've started an annual BBQ that has grown to about 100 people. But I'm starting to run into logistic problems. For example I cook the pulled pork the day before and reheat the day of. It's OK but not like the way it tastes when fresh? How do I keep that fresh taste and yet serve people at 3:00pm. I also do ribs. along with a bunch of sides. How long can the cooked butts stay in a cooler/cambro and stay hot enough to pull ?