ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Serving food outdoors - keeping food hot

Tips and Tricks - Cooking
ADVERTISEMENT
The best thing that I've found is to wrap your pork in foil put it in a cooler. It will stay hot for 3-4 hours easy. I cook whole pork loins wrap them in foil and into the cooler. Still hot 4 hours later. They keep beer cold in the heat. they will do a nice job keeping your pork hot til served.
Jake
Editor's note:
Here's a tip - when carrying food without heat or refrigeration or holding food in serving dishes for long periods of time keep an instant read thermometer handy to monitor the temperature of the food.

BASICS FOR HANDLING FOOD SAFELY WHILE SERVING FOOD
Source: USDA

Hot food should be held at 140 degrees F or warmer.

Cold food should be held at 40 degrees F or colder.

When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 degrees F).
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Homemade Pizza Dough (with flour and herb variations)
  • HOMEMADE PIZZA DOUGH 1 package active dry yeast 1/2 teaspoon sugar 1 cup warm water (105 to 115 degrees F) 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 2 to 2 1/2 cups all-purpose flour* In small bowl, diss...
  • Crab Mornay from Cafe by the River
  • CRAB MORNAY FROM CAFE BY THE RIVER 1/2 cup chopped green onions 1 stick (1/2 cup) butter 2 tbsp flour 1 pint half and half 3/4 lb shredded Swiss cheese 1 1b Crab meat 1/4 cup chopped fresh parsley 2 tbsp of sherry cre...
  • Black Thai Pork (using pork chops)
  • BLACK THAI PORK 4 boneless pork chops, cut into stir-fry strips 1 cup salsa (or picante sauce) 1/2 cup peanut butter 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 tablespoon molasses 1 tablespoon water 1 te...
  • Grilled Pork Tenderloin with Tomato Salad and Fresh Mint
  • GRILLED PORK TENDERLOIN WITH TOMATO SALAD AND FRESH MINT "Use a combination of heirloom tomatoes if you like; pick different colors—purple, yellow, and bright green to dazzle the plate. If desired, lay some fresh spin...
  • Lite Hummus Spread (blender or food processor)
  • LITE HUMMUS SPREAD 1 (15 oz.) can garbanzo beans, drained, reserving 6 Tbsp. of the liquid 1 Tbsp. sesame tahini 2 Tbsp. lemon juice 1 to 2 cloves garlic (depending on your love of garlic!) 1/2 tsp. olive oil Pap...
ADVERTISEMENT
  • Fruity Breakfast Scones
  • FRUITY BREAKFAST SCONES 1 1/2 cups all-purpose flour 1 cup oats, quick or old fashioned, uncooked 1/4 cup plus 1 tablespoon granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon grated lemon peel 1 teaspoon ground...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Serving food outdoors - keeping food hot
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!