Special Holding Cabinets

Look at Proof & Hold cabinets. They are designed for proofing bread dough but we use these with great success for holding pork butt, ribs, chicken, etc.... Some are insulated and some not. Most are uprights. The one we use has a proof setting and another setting for just holding. There is a water reservoir on the bottom so a moist air is created. We set our temp about 145-150 if we are not opening the door often or higher during peak hours. Ours cost about $1200 and came from the US Foods rep but you can get them from any commercial kitchen supply store. Hind sight is always 20/20 but I have learned that anything I bought from US foods I could get cheaper elsewhere. You might try www.bigtray.com as another alternative.

JohnR

keep in mind... the smoke flavor in meat is delicate. warming procedures may change the depth of the flavor or remove it all together. thats why i heat to order....
i reccomend you experiment and sample often.

thanks, gents. on the smoke, what's your view: does it lose it by holding freshly smoked product for too long... how long can you hold? Seems to hold well (whole briskets, racks of ribs) for several hours. I think I have seen pulled pork lose smokiness after several hours, though. or does it lose it by reheating smoked, refrigerated product??

Good question. We rarely hold beyond the end of the day. We don't have any problems holding brisket. Pulled pork can be difficult. Some goes in the beans if any left over. Ribs are rarely left but seem to hold well if kept moist. Trick is to cook only what you think you will sell that day. Shine the crystal ball.