> You can keep things "warm" without keeping them under lights - a lower heat ( < 100F ) can keep beef and pork plenty moist.
Unfortunately, maintaining meat at that temperature is going to be a non-starter pretty much anywhere in the USA for health code reasons. Here in NYC, meat has to be held at 140 degrees or above, or if reheated, has to be heated to above 165 degrees, and then held at 140.
Unfortunately, maintaining meat at that temperature is going to be a non-starter pretty much anywhere in the USA for health code reasons. Here in NYC, meat has to be held at 140 degrees or above, or if reheated, has to be heated to above 165 degrees, and then held at 140.