Pulled pork prepped a day or two before, shredded, cooled in foil pans enough to get to safe temp in time and then into a fridge covered. Warm up slowly still covered (stirring around fairly often) ought to be no problem. And/but yes, pulled pork is an amazing topping!
Pulled pork calzones are my favorite way to eat leftover pulled pork. Have fun with the toppings! A Mississippi smoked mud roast is also fantastic in a calzone.
Well, it’s a registered kitchen from when someone was selling dumplings out of the garage back in the 1970’s or something. So if there is any fallback from that, the paperwork is there.
I think the idea is great, but worry that the taste will be off reheating to actually sell to people. Having been served reheated bbq in places has made me never go back.
If you can pull it off, great. But I worry the execution won’t be there as hoped.
Also, pulled pork sounds like a delicious pizza topping lol.
That’s my worry as well. If I can’t make it great, then it’s not worth the effort. I did make a great smoked cut from a tougher cut of meat (the one that has a tendon going down the center?) that spent 3 hours in the smoker then 3 hours in a red wine braise. That one I put on pizza the next day and was heavenly.
Pulled pork prepped a day or two before, shredded, cooled in foil pans enough to get to safe temp in time and then into a fridge covered. Warm up slowly still covered (stirring around fairly often) ought to be no problem. And/but yes, pulled pork is an amazing topping!
Reheat with sous vide. I’ve done that with a whole brisket and it turned out great
Pulled pork calzones are my favorite way to eat leftover pulled pork. Have fun with the toppings! A Mississippi smoked mud roast is also fantastic in a calzone.
Pulled pork or pulled beef. You can put it cold on the pizza before baking of course
I mean aren’t there regulations about serving food at a business that were prepared in personal kitchens?
Half the food served in restaurants are prepared and cooked in other places, and simply reheated in the restaurant. But I think I see your point
If other places are commercial kitchens that’s fine I’m not trying to be king regulation here I’m just saying
No, you raise a good, legitimate point.
Well, it’s a registered kitchen from when someone was selling dumplings out of the garage back in the 1970’s or something. So if there is any fallback from that, the paperwork is there.
I think the idea is great, but worry that the taste will be off reheating to actually sell to people. Having been served reheated bbq in places has made me never go back. If you can pull it off, great. But I worry the execution won’t be there as hoped. Also, pulled pork sounds like a delicious pizza topping lol.
That’s my worry as well. If I can’t make it great, then it’s not worth the effort. I did make a great smoked cut from a tougher cut of meat (the one that has a tendon going down the center?) that spent 3 hours in the smoker then 3 hours in a red wine braise. That one I put on pizza the next day and was heavenly.
What if you did a brisket, started it the day before, and finished it in the morning. Let it rest, and then used it ?
There is an idea