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