I'm somewhat new to catering events and have a question. Normally when I do a Pit Beef event, I slow cook the Baltimore Pit Beef version on this site, starting around noon and finish around supper time. I have an all-day event coming up and I'm wondering how to handle the 10 am start serving timing with the slow cook.
Start to Finish: Do folks set up and start cooking early morning for noon gigs? Meaning the meat is cooked start to finish before serving?
Pre-cook and Reheat: Slow cook the meat the day before and reheat before morning servings?
Pre-cook and Finish: Slow cook the meat the day before and finish bringing the meat to temp the next morning before serving?
Thank you in advance,
Bucky
Start to Finish: Do folks set up and start cooking early morning for noon gigs? Meaning the meat is cooked start to finish before serving?
Pre-cook and Reheat: Slow cook the meat the day before and reheat before morning servings?
Pre-cook and Finish: Slow cook the meat the day before and finish bringing the meat to temp the next morning before serving?
Thank you in advance,
Bucky
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