All the sides and rolls were wonderful.
The reheated beef, got much better when gravy was applied! I mean, Eye of Round...I swear there was zero marbling fat, but it is supposed to be that way. It was a far cry from the Restaurant Depot deals we got last year on the Rib Roast, hard to compete with. And I felt I nailed the original cook, you cant really tell it by those pictures, but most of those roast were under 135°IT. The folks who sliced them, they just gushed over them...but man, reheating them made them tough in my opinion. Not a bad, I can't chew this piece of steak tough, but more so then before reheating. That beautiful medium rare roast beef sandwich, as opposed to the reheated, medium well shoe leather! That is why I ask the slicing folks to use number 8 setting on the VFD Hobart slicer, hard to have to tough a piece of meat when it is 1/8" thick!
And 2 lessons I learned. 1st I added the Butt Jello to the Green Beans before heating and serving, great idea. I also used the fat layer that is on top of the Butt Jello for the fat for my gravy roux, bad idea, the other volunteer's loved it, but it tasted like bean with bacon soup to me. And it did not taste that way when it was 1st made in the morning!