The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 06-06-2009, 08:29 AM   #1
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default Handling ribs

OK folks, need a little help. I am cooking 15-18 racks of ribs for a neighbor. The event will be occuring about 6 hours after I smoke the ribs. The wuestion is how to get them there for their use. They have an industrial kitchen for reheating, etc. So my questions:

1. I am cooking 3-2-1. Should I a) pull at the 5 hour mark and put in coolers until party time for reheating? B) should I pull at one hour and get as cold as fast as I can? then send for reheating or should I try and carry the ribs temp wise til the party? Scott
__________________
Oh It'z BBQ!
6 Kayaks, a Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote
Unread 06-06-2009, 08:43 AM   #2
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Yak, six hours is a long time to hold ribs, I personally would cool fast as possible and re-heat for the event. YMMV
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote
Unread 06-06-2009, 11:40 AM   #3
Goose
Full Fledged Farker
 
Join Date: 01-25-09
Location: By the Bay...NYC
Downloads: 0
Uploads: 0
Default

Can you time the end of the smoke closer to the time of the event?
__________________
Jim
Goose is offline   Reply With Quote
Unread 06-06-2009, 01:22 PM   #4
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

OK, I agree, cool as fast as possible so the cooking process halts and let them take them the last hour at the party. As for closer to the party...I'm going to see the prairie home companion and have to leave at least 3 hours before the party. Thanks for the input. Scott
__________________
Oh It'z BBQ!
6 Kayaks, a Carolina Skiff J16 - "Calusa Wanderer"
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote
Unread 06-07-2009, 07:40 PM   #5
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Get the cook done and wrap the ribs very tight is plastic wrap and drop them in a cooler with a lot of ice. Make sure you only wrap one rack at a time some you can get the cold all the way around. Make sure you also do layers of ice and do not let any ribs touch each other and keep the ice packed all around them. You will be fine and your food will be a hit.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote
Unread 06-08-2009, 12:20 PM   #6
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

I just did this same thing this past weekend. I cooked them utilizing the 3-2 portion of the 3-2-1 method. With each rack foiled individually, I reheated (@ 300 degrees)the ribs in an oven at the home where the event was catered. Went real well, but that is where I added the glaze, I am not sure that is in your plans.

I ended up stacking the ribs still foiled on two pans and doing them in two batches. They had room for more, but this method worked well with the other meats I cooked. BTW, the GE Monogram series was very nice and the gas heated fast and efficient.

I do see your dilemma, Not enough time to fully chill them. My suggestion is to cook them the day before (not 6 hours) that way they will be fully chilled and ready to re-heat. I think this would be the best method. Plus you won't be too rushed. I was assuming you had to be somewhere that is why the initial 6 hour timeframe arose?
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Handling Defeat...? volkanator Competition BBQ 25 06-29-2009 06:53 PM
Gloves for handling your meat. WineMaster Q-talk 24 03-07-2009 01:27 AM
Food Handling BrianBinOR Catering, Food Handling and Awareness 7 10-12-2006 10:35 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts