Will be cooking some pork butts over night and then will be foiling and packing them in a cooler in the morning to take to an open house that's going on all afternoon. After taking them out of the cooler how I can I serve it during the afternoon and keep it from getting everyone sick? Frigerate and bring out small portions?
If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours!
I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!!
Get a disposable chafer set and use half pans at a time.
Keep it above 140* and check often!
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