Hi guys!
I'm looking to open a small BBQ joint mid year in the uk. I'm still honing my skills at the moment with rubs, sauces and methods. I am using an electric smoker and intend on purchasing another 4 when I set up business. I want to offer brisket, pork ribs, chicken thighs and pulled pork. Thing is, what would be the best method to keep the meats warm and if there was any brisket, ribs and pulled pork left over, what would be the best method of reheating? I will have both a hot plate and open grill installed in the place. Cooking from early morning to open 4pm to 11pm if that helps.... Thanks;)
I'm looking to open a small BBQ joint mid year in the uk. I'm still honing my skills at the moment with rubs, sauces and methods. I am using an electric smoker and intend on purchasing another 4 when I set up business. I want to offer brisket, pork ribs, chicken thighs and pulled pork. Thing is, what would be the best method to keep the meats warm and if there was any brisket, ribs and pulled pork left over, what would be the best method of reheating? I will have both a hot plate and open grill installed in the place. Cooking from early morning to open 4pm to 11pm if that helps.... Thanks;)
