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Pit Beef Timing for Lunch serving: Reheat, Finish or Only go start to finish?

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  • SmokinBucky
    replied
    Donw - Thank you for the input. For the 10 am folks I think I'll pre-cook some the day before to 115, that is a good idea.

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  • Donw
    replied
    First, welcome from Maryland. I don’t cater but do cook for several clubs, fire companies and associations around here. Several will be all day affairs. I prefer starting early and cooking most of the beef on the day, but to hedge my bets I will bring some partially pre-cooked roasts that I will reheat and finish on site to get the ball rolling and feed the early people. I usually pre-cook them to about 115.

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  • RonB
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    Welcome to The Pit. Sorry, but I can't help with pit beef. Someone will be along shortly to answer your questions.

    Leave a comment:


  • Pit Beef Timing for Lunch serving: Reheat, Finish or Only go start to finish?

    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

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