catering question

[serialgriller]

this one is for all of the caterers on the forum and i'm specifically wondering about bar bq catering.

1. do you guys typically cook (the meat portion) in advance of the event or the day of event? do you cook the sides the day of the event?
2. how are you storing the food? i'm assuming vacuum wrapped whole and frozen?
3. what is the warm-up procedure?

many thanks to all who answer.

[Gary in VA]

I used to cook onsite.. but with butts taking 12 hours it got to be rediculous. So, now I cook butts and briskets ahead of time and foodsaver em. I go ahead and slice briskets and chop/pull butts and freeze em. I will thaw ahead of time and reheat them in boiling water in a turkey fryer on site. I usually do 2 meats with one being chicken that gets cooked on site. Thats how I get the BBQ ambiance.

Gary

[Greaser]

We will usually cook everything the day of the event, but not at the event. Then we transport everthing in "Hot Boxes" to the event. You would be surprised how warm those boxes keep the food. We have been known to keep food in them up to 3 hours, and they are still steaming when you take it out.

[Woodman]

On site. All of it!