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Home Cooking 14

Help with make-head/freeze then reheat/serve techniques for a party food

The Oracle | May 12, 2015 11:25 AM

I'm trying to plan ahead for a party. We are expecting around 30-40 guests.

I'm planning to serve pulled pork sandwiches w/ bbq sauce and Martha Stewart's Mac n Cheese. Full party menu in this thread: http://chowhound.chow.com/topics/1012459

My game plan is as follows:

1. For the Pulled Pork (planning on around 20-25 pounds pre-cooked weight):
My usual cooking method is to dry rub the pork shoulder, then slow cook it... then shred it, then sauce it with BBQ sauce, then serve.

However, since I'm freezing it first, do I freeze it after shredding it? or would there be any value to add the sauce and then freeze? I plan to put it in gallon zip lock bags... taking them out a day or two before the party to thaw... and then warming it up in a crockpot on the warm setting (and adding sauce then?) and also using the crockpot to serve (any thoughts on how long to gauge for the warm up?).

2. Mac N Cheese....(making 4x's the recipe (4 lbs of noodles).)
The recipe calls for making a bechamel cheese sauce, par cooking the noodles, then mixing the two and then baking. My freezer plan is to mix the cheese sauce and noodles and freeze the mixture in foil trays. Then, take it out to thaw 2 days before the party and bake the day of.... keeping it warm in a chafing dish?? (but hopefully it not getting so warm it will separate).

Thanks in advance for any tips and tricks. I don't freeze/reheat cooked food often - let alone for a big group, so I need all the help I can get!

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