When I cooked for my local pub the Pork was ready an hour and a half before kick off, I vented the pork whilst it was still in the tinfoil leaving it in the cooking jus, then wrapped in another layer of foil and placed in a coolbag wrapped in towels.
Come time to serve I pulled adding the jus and kept in a chafing dish on very low heat.
I served up 96 pp rolls in one hour, no chance to get cold.
Ive got to cook for about 80 people for my son's christening. Doing a nice curry some pulled pork and stuffing and maybe a chilli.. its not til 21st april so got lots of time to sort it.. cheers for your advice.
Backyardsmoker wrote:There's gonna be more than just whats on the smoker. That includes children which there will be sandwiches.. I'll let you know how it goes
Ben
You're making children into SANDWICHES .............................welcome to the childcatchers club
I've cooked for 100 before now and am doing a party for about 140 next month. As other people have commented the pork will hold very well so serve it in batches. I normally spray it with a finishing sauce (basically apple juice + worcestershire sauce) just to add a little moisture into the serving dish. The thing I've found for bigger cooks is to restrict the number of different dishes that you are cooking and preferably don't grill. Good luck.
Definately keeping it simple. Going to do just two maybe three hot dishes, a curry, pulled pork and stuffing cobs and maybe a chilli then the usual snacks and sandwiches. They'll be plenty of beer because its in my local. Looking forward to the challenge.
