Reheating meats at an outdoor food fest
Rich Silverberg
05/17/07 		We're planning on offering homecooked Corned Beef Brisket and Pork Shoulder mini wraps at our local food festival. We've been asked to anticipate about 300 people. (There will be 15 other vendors at this fair too.) The portions are sample size (2 oz). My question is how can I keep the roasts warm for 4 hours outdoors? I'm thinking that a steamer pot on a propane camp stove will do the job. Any suggestions?
ellen
05/18/07 		You need a quickread thermometer. Idf you have electricity, use crockpots on low or an electric roaster (Nesco, etc) at 225-250. You want all the meat sliced/shredded before the day.
ellen
05/18/07 		The pans MUST STAY above 145 at all times, check them frequently.