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In Reply to: Re: Catering/Holding Question posted by FK on March 10, 2017 at 06:49:23:
Thank you for the advice. I appreciate your time.
Just to alleviate your concerns, although I do not do this for a living, we do have liability insurance, $1 million in coverage, which covers our food served, cookers and personal injury. I, along with the others I cook with, have current Safe Serve certificates and have so for years. We have cooked for large groups, 600 to 700, however, as I stated in my post, we usually have access to additional cookers when doing big cooks, to make cooking quantiles more manageable. My preference is to serve straight from the cooker and not hold anything for an extended time. I feel this allows us to provide the best product.
My estimates for this cook will be 38 slabs of ribs, for I go with 3 bones per person, not 4. 52 pounds of tri tip, 5 ounces per person, since it is a lunch serving, not dinner. The beans should be approximately 3 gallons, for a 4” hotel pan will hold approximately 4 #10 cans, which will allow approximately 100, 4oz servings. These figures have worked well for us, given we will have 3 sides.
Thank you again for your input. I’m pretty confident in our quanities, I was just looking for guidance in the best practice in holding ribs if needed, although I would prefer not to have to do so. Again, thank you. I appreciate your technique.
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