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Old 04-24-2011, 01:47 PM   #11
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Join Date: 04-14-07
Location: Lakeland Florida

Originally Posted by Cook View Post
To cool food correctly, you might not want a refrigerator. It "might" take too long to cool. A freezer might be your best bet for fast cooling.

Also, putting a quantity of hot food in a small refrigerated space will certainly raise the inside temperature a good bit...making the compressor work harder to pull the temperature down. This is an excellent method for compressor failure if that's what you are looking for. Hot meat can even raise the temperature of a small walk-in unit.

Just trying to help.
Air cool for an hour first. Max of 2 half pans at a time - 4 hours that means. Freezer with other product in can cause problems with partial thawing. I do not recommend either device for cooling.

Originally Posted by thetazzbot View Post
FYI According to ServSafe don't put hot meat in refrigerator.
ServSafe Certified
Agree - good advice. And I can't do it in MI. SOPS that use fridge or freezer will not be approved.

Originally Posted by OL' Timer View Post
I cool my hot meat in 150 qt coolers with layers of ice in 2 1/2 gal bags. HD approved and HAACP approved. It will bring it down from 150 to 38 in less than an hour for ribs, chicken and brisket. Whole butts about 1 and 1/2 hours. I usually pull and cool them.
Ding, Ding, Ding. We have a winner. Excellent advice and the only approved way unless you start playing with dry ice.
Retired competition cook. BBQ mentor.
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