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Karen 06/24/08 |
I'm having a family get together,75 to 100 people. I plan on making spaghetti and I have your recipe for 100. Do you have any suggestions on making it ahead and keeping warm in chaffing pans the day of the dinner. Also I have 6 smoked picnic shoulders 4-5 lb. in the freezer and can borrow 3 roaster ovens would like to cook them the night before and serve with vegetables, do you have any suggestions including cooking time and recipe.If I cook the shoulders ahead of time can they be placed back into the roaster to keep warm? Need to know what is the earlist time I would be able to put the food on the tables to keep it fresh, not dried out and at what temp. to be safe. Thanks |
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ellen 06/24/08 |
The lotsa pasta spaghetti page has basically all I know about reheating pasta. If the spaghetti/sauce do not have meat, this is not enough picnic shoulder for everyone (assuming bone in). You would need 60 pounds to have plenty for everyone. If you don't want to make that much roast, you might consider a pork-based chili, or pulled pork for sandwiches. You basically want food on the serving table for less than 2 hours; 1 is even better. Hot food needs to stay above 145. There are food safety articles that will help you on this site. See the safely reheating turkey article in the holiday cooking section at the top of big pots for how to reheat sliced meats. |