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- Joined Jul 10, 2010
I seem to have been nominated by my church to be executive chef or all our church functions. This entails everything from feasts to one dish stuff. The one dish stuff is easy, but the feast stuff is hard.
Today I am smoking two 10 pound + Bacon explosins. Sort of a bacon wrapped stuffed bulk brat meatloaf. It is slathered inside with mustard, stuffed with onions, kraut, and Swiss cheese. It will be served tomorrow, and must be referigerated until before the meal time.
Tomorrow I will be apple smoking 25 pounds of chicken.
Do I under cook stuff to finish later, when rewarming. What is the best way to rewarm quantities of food. I have only a regular old propane kitchen stove (it's old enough to be avocado in color), one big Nesco roaster, a couple of smokers, and a grill old enough to vote.
Cooking isn't the problem, what to do when it's done, and the rewarming thing, especially when wanting to maintain cripness without drying it out, or making it soggy.
I REALLY would appreciate some help on this.
Today I am smoking two 10 pound + Bacon explosins. Sort of a bacon wrapped stuffed bulk brat meatloaf. It is slathered inside with mustard, stuffed with onions, kraut, and Swiss cheese. It will be served tomorrow, and must be referigerated until before the meal time.
Tomorrow I will be apple smoking 25 pounds of chicken.
Do I under cook stuff to finish later, when rewarming. What is the best way to rewarm quantities of food. I have only a regular old propane kitchen stove (it's old enough to be avocado in color), one big Nesco roaster, a couple of smokers, and a grill old enough to vote.
Cooking isn't the problem, what to do when it's done, and the rewarming thing, especially when wanting to maintain cripness without drying it out, or making it soggy.
I REALLY would appreciate some help on this.
