Reheating and cooling
your catered food

 

Chicken

Reheat in the oven at 350°F until crisp on the outside.
Internal temperature should be 145°F.


Pork/Brisket

Reheat on medium on the stovetop with a splash of water to keep it moist. 
Internal temperature should be 145°F.


SAUSAGE &
Pork Steak

Reheat in the oven at 350°F
Internal temperature should be 145°F.


Reheat in the oven at 350°F until crisp. 
Temperature should be 145°F.

Bacon


Eggs,
GRITS &
Gravy

Reheat on medium/low on the stovetop with a splash of milk to keep it moist.
Serving temperature should be 145°F.


Reheat in the oven at 350°F until crisp on the outside. 
Internal temperature should be 145°F.

Fried Green Tomatoes


Collards

Reheat on medium/low on the stovetop with a splash of milk to keep it moist.
Serving temperature should be 145°F.


Keep refrigerated until use. Serve cool (below 40°F)

Kale,
Fruit, 
SLAW & 
PIMENTO