Questions on planning ahead....

Posting to bring this back to top as I have the same questions with using a fec300 for multiple day festivals.  

Don Bailey, we're not getting much help, are we...LOL.....

I just got around to refrigerating, slicing, then retherm on the fat top.

Unfortunately, I think most or all of the professional cooks here have left over the past few years. It's sad. There used to be quite a lively discussion among comp cooks and restaurant cooks here. Maybe a few still lurking, active or retired, but I get the impression it is mostly us home cooks left. I wonder if CS thinks that is good or bad?

There does seem to be a lack of the members many of us knew and grew with. My own take is that it was/is the format of the new forum.  And maybe an aging population. 

I can't help you much on the sides, but heavy proteins like briskets and pork butts can be foil wrapped when done, put down into a cooler and covered/wrapped in a old blanket and pillows.  I've kept heavy meats hot for 10 hours that way with minimal temp loss.  It's best to hold meats for at least a couple hours, it makes them better.

I am no pro cook by any means but I have tried a method similar to CHAPLAINBILL for some backyard BBQ fundraiser and marketing events for our business we hold at our place throughout the summer. It does work quite well given the circumstances. I guess maybe your plan would require a more long term solution for a successful business. Call up a few places in the next city over to see what their strategy is. I'm sure they'd be happy to help you out!

Dillon - www.windowcleaningwinnipeg.com

oldsarge: "My own take is that it was/is the format of the new forum.  And maybe an aging population."

I decided to stop aging this year. It was getting to be too much of a hassle. Then I realized what that meant...

With age comes experience and intelligence.  

I agree completely. Youth is totally wasted on young people.