Keeping large quantity of pork moist...

Solidkick · Sep 21, 2006

Doing a BIG cook this weekend...I don't want the pork to dry out...ideas for what to put in it, or hwo to keep it from drying out?

The Bellys are fixin' 1000 3oz samples to be given away at this weekend's football game...all to promote a bbq sauce, that I only have 4 gallons of.

bbqjoe · Sep 21, 2006

Get yourself some of those plastic souffle cups with lids. (Restaurant supply)
Once the meat is at the consistency you want, load it into the souffles, put on lids.
Keep souffles warm in chaffing dish with a rack and water.

Now you have a way to serve it as well.

Tada!!!

HoDeDo · Sep 21, 2006

Sounds like the ticket to me, Joe is da man!!!

.... use the rest of those lil containers to make 3 oz jello shots.... and use accordingly

)

beerguy · Sep 21, 2006

I love it when a plan comes together!

Andy is this your own sauce your are promoting?

SloppyQ · Sep 21, 2006

Solidkick said:
Doing a BIG cook this weekend...I don't want the pork to dry out...ideas for what to put in it, or hwo to keep it from drying out?

The Bellys are fixin' 1000 3oz samples to be given away at this weekend's football game...all to promote a bbq sauce, that I only have 4 gallons of.

Which football game is this happ'n at and sounds like you better git to mak'n sauce Kick.

fivelombardis · Sep 23, 2006

i guess that restaurant bidness has taught ole joe a thing or two, huh?

Keeping large quantity of pork moist...

Solidkick

somebody shut me the fark up.

bbqjoe

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HoDeDo

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