- Mar 23, 2009
- 436
- 325
I'm going to do a large vendor event the second week in October during my county's arts and crafts event. It's a Saturday and Sunday event, and there are thousands of people that flood through the fairgrounds where it's held. Personally, even though I only like 12 minutes away, I avoid that place like the plague. In fact I can't even remember the last time I even went to the event. But I trying to get more big cooks under my belt, and this is a perfect place to start.
I spoke with one of the organizers Saturday, got the paperwork I need to fill out, along with all their regulations. After asking her a few questions she informed me I wouldn't be able to have the smoker right at my booth. This is understandable from a safety perspective, but it presents a problem with how to keep my pulled pork warm for the length on Saturday and then again on Sunday. It's only a 10x10 booth, and I will have access to electricity if needed. I'm just starting out, and pretty much investing what money I can, when I can, so I can't afford a nice big steamer table at the moment.
I haven't decided how many pounds of meat I'm cooking, but I'm leaning towards 300-400lbs uncooked weight of pork butt, so 150-200lbs cooked. I did a cook last month that was 40lbs cooked and that filled up three 9x18 pans after it was pulled. I'll likely do 2/3s of the meat for the busier day which is Saturday, so I'm looking at 8-12 pans on Saturday.
Any thoughts on how to affordably keep the meat warm and servable for the day?
I spoke with one of the organizers Saturday, got the paperwork I need to fill out, along with all their regulations. After asking her a few questions she informed me I wouldn't be able to have the smoker right at my booth. This is understandable from a safety perspective, but it presents a problem with how to keep my pulled pork warm for the length on Saturday and then again on Sunday. It's only a 10x10 booth, and I will have access to electricity if needed. I'm just starting out, and pretty much investing what money I can, when I can, so I can't afford a nice big steamer table at the moment.
I haven't decided how many pounds of meat I'm cooking, but I'm leaning towards 300-400lbs uncooked weight of pork butt, so 150-200lbs cooked. I did a cook last month that was 40lbs cooked and that filled up three 9x18 pans after it was pulled. I'll likely do 2/3s of the meat for the busier day which is Saturday, so I'm looking at 8-12 pans on Saturday.
Any thoughts on how to affordably keep the meat warm and servable for the day?