Any info on a bbq concession with a Fec smoker? How would you keep ribs, brisket,butt
for a longer period.the fair lasts all day.
thank you
neil
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Look in the pro forum or the FEC owners forum.
It's not something we do a lot of, but you can be creative.
Do you have an FEC and a specific event to cook,or are you looking at going into the business of vending?
What volume are you talking about.
If you are starting a business,you could make life easier with some accessory equipment.
Ribs can be cooked the day before,and chilled.
You can do some reheating with the FEC.
Butts and briskets can be cooked over night and then kept in warm coolers most of the day.
Remove and prep ,as you need them.
A small flat top grill can be used to warm ribs,as you need them.
You can cook some ribs on site.
You can keep racks of ribs in foil covered Al pans,and use the FEC as a holding oven,on its lowest levels.
Give us a little more info,and someone will help.
Do you have an FEC and a specific event to cook,or are you looking at going into the business of vending?
What volume are you talking about.
If you are starting a business,you could make life easier with some accessory equipment.
Ribs can be cooked the day before,and chilled.
You can do some reheating with the FEC.
Butts and briskets can be cooked over night and then kept in warm coolers most of the day.
Remove and prep ,as you need them.
A small flat top grill can be used to warm ribs,as you need them.
You can cook some ribs on site.
You can keep racks of ribs in foil covered Al pans,and use the FEC as a holding oven,on its lowest levels.
Give us a little more info,and someone will help.
I did the Royal with the Willinghams team and I can tell you that in the concession business, the more you can do ahead of time the better. Get some good vacuum equipment and steam tables and a warming cabinet if you can.