3

So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with corn and then cheese and brisket easy. But with large catering events and wanting to serve it any idea or thoughts on hot holding? Thanks so much

0

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.