Hi All. I’ve got a large cook (for me at least) coming up this weekend, it’s part competition and part fundraiser. I’ll be cooking about 70 racks of ribs that will be handed out to the public as well as my normal 3/4 racks for my turn in box. I think I have my cooking plan down as far as the timing and whatnot, but I’m worried a little about ‘what I don’t know’ about cooking this much food. Do you fine folks have any special advice you would be willing to share that you might have learned from doing similar cooks? Holding, reheating if needed, serving, etc...
I’m planning on cooking in two shifts; I can accommodate about 40 racks at a time. The first batch will be finished about 10:30AM with the second batch going on right away after. The public starts coming in at 2PM so I figure the first 40 racks should get us through the crowd until the second batch is done. I’ll be using a large Cambro for holding the ribs, and plan on tossing them back on the cooker for a few minutes to set some glaze and reheat (to serving temp) before serving. Any ideas about how long it may take to reheat ribs that have been holding for 4 hours? I’ve never held ribs that long.
Anyway, I’m open for ideas and advice if you have any to share.
Cheers!
I’m planning on cooking in two shifts; I can accommodate about 40 racks at a time. The first batch will be finished about 10:30AM with the second batch going on right away after. The public starts coming in at 2PM so I figure the first 40 racks should get us through the crowd until the second batch is done. I’ll be using a large Cambro for holding the ribs, and plan on tossing them back on the cooker for a few minutes to set some glaze and reheat (to serving temp) before serving. Any ideas about how long it may take to reheat ribs that have been holding for 4 hours? I’ve never held ribs that long.
Anyway, I’m open for ideas and advice if you have any to share.
Cheers!
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