What do you put 5 gallons of gravy in?
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mudbug
Chef Extraordinaire
what about ziploc bags, and then just heat it up as it get used up?
GB
Chief Eating Officer
My belly!!!
(sorry I couldn't resist)
(sorry I couldn't resist)
mudbug
Chef Extraordinaire
I just had a weird brain fart (comes of having beer for lunch).
Use an extremely clean (i.e., new?) insulated beverage holder with a spigot. You know, those big orange cylindrical things you see on the backs of construction workers' pickup trucks? If they can keep liquids cold, they should be able to keep them hot. But if this is a more formal event, as Rainee suggested, you may have to come up with another solution.
Or not. It's Navy guys, right?
Use an extremely clean (i.e., new?) insulated beverage holder with a spigot. You know, those big orange cylindrical things you see on the backs of construction workers' pickup trucks? If they can keep liquids cold, they should be able to keep them hot. But if this is a more formal event, as Rainee suggested, you may have to come up with another solution.
Or not. It's Navy guys, right?
GB
Chief Eating Officer
How about a lobster pot? Might not look very Thanksgivingy, but it will hold a lot and they are pretty inexpensive if you don't already have one.
GB
Chief Eating Officer
Great idea Mudbug! The cooler should keep it nice and hot and hold quite a lot! And if you are like me and think gravy is one of the greatest things on earth then you could even easily pour yourself a cup of gravy to sip on 
mudbug
Chef Extraordinaire
OK, Miss Rainee, where are you going to get giblets for 120?
mudbug
Chef Extraordinaire
Well, Rainee, you are right as usual (and about the spigot thingy too). My solution calls for using the instant stuff and water only.
choclatechef
Washing Up
You know they do have the 40 to 120 quart heavy aluminum stockpots with the built in spigots in restaurant supply stores.
The spigots have a built in filter screen to keep giblets out of the finished product dispensed by the spigot.
Thus you can cook and serve the gravy in one huge vessel.
The spigots have a built in filter screen to keep giblets out of the finished product dispensed by the spigot.
Thus you can cook and serve the gravy in one huge vessel.
mudbug
Chef Extraordinaire
choc, I was trying to think of a reasonably economic vessel that could be easily re-used for another purpose, such as large batches of margaritas, etc.
choclatechef
Washing Up
A used restaurant supply store would not be too expensive [about the same as the cooler idea], and it could be used later for deep frying turkeys, brining, etc.
jennyema
Chef Extraordinaire
My belly?? 
There is no way I can think of for you to "gracefully" place 5 gallons of hot gravy on a buffet line. You'll have to break it down into smaller portions. I would use one of the smaller Nesco-type roasters to serve the gravy and restock it as required. I don't think a 22 quart roaster would look good on a buffet line. 12 quart or smaller would work well.
thanks
thanks for all the suggestions... Im either going out and getting a huge glass bowl with the rubber tops, and refilling as needed or getting one of them big aluminum turkey roating pans(but that would be a little flimsy with all the heavy gravy in it wouldnt it??) thanks all!..... wish me luck
thanks for all the suggestions... Im either going out and getting a huge glass bowl with the rubber tops, and refilling as needed or getting one of them big aluminum turkey roating pans(but that would be a little flimsy with all the heavy gravy in it wouldnt it??) thanks all!..... wish me luck
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