Thread: Open house
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Unread 09-22-2008, 05:41 PM   #1
Got Wood.
Join Date: 08-06-08
Location: Salt Lake City, UT
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Default Open house

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?


Last edited by Phred; 09-22-2008 at 05:42 PM.. Reason: correct spelling errors
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