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

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 08-09-2009, 11:33 PM   #1
Big Sexy
On the road to being a farker
 
Join Date: 08-07-09
Location: Oak Harbor, WA
Downloads: 0
Uploads: 0
Default quick question...

Has anyone heard of...
smoking pork butts the night before an event... but not smoking them 100%. Just smoke them several hours; to where they're around 85% done.... then removing them from the smoker & placing them in the fridge (over night)... then finish the cooking at the event?
Big Sexy is offline   Reply With Quote


Unread 08-10-2009, 07:51 AM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

This was just asked 3 days ago.

Yes, you can, but why?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 08-10-2009, 07:43 PM   #3
Big Sexy
On the road to being a farker
 
Join Date: 08-07-09
Location: Oak Harbor, WA
Downloads: 0
Uploads: 0
Default

A local BBQ business does it... I've never heard of anyone doing that, so I thought I would ask, and see if anyone has heard of it
Big Sexy is offline   Reply With Quote


Unread 08-11-2009, 10:59 PM   #4
Jerk Pit Master
Knows what a fatty is.
 
Jerk Pit Master's Avatar
 
Join Date: 07-24-09
Location: Orlando, Fl
Downloads: 0
Uploads: 0
Default

The biggest concern will be cooling a whole butt fast enough and reheating it fast enough to meet HD regulations. If your short on time, cook it all the way, pull, quick chill and reheat or butterfly the butt and cook in less time the day of.
Jerk Pit Master is offline   Reply With Quote


Unread 08-12-2009, 06:26 AM   #5
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big Sexy View Post
Has anyone heard of...
smoking pork butts the night before an event... but not smoking them 100%. Just smoke them several hours; to where they're around 85% done.... then removing them from the smoker & placing them in the fridge (over night)... then finish the cooking at the event?
If you mean your home fridge then the answer is no you can't. No way it can cool a butt within 4 hours with other food in it.

you could cook it all the way, pull it and put in ziplocks and get a large 150 qt cooler with 44 lbs ice and some water and do a water bath to cool it. Then put in fridge. Reheat in foil pan with sauce and apple juice the next day.

Quote:
Originally Posted by Jerk Pit Master View Post
The biggest concern will be cooling a whole butt fast enough and reheating it fast enough to meet HD regulations. If your short on time, cook it all the way, pull, quick chill and reheat or butterfly the butt and cook in less time the day of.
You hit the nail on the head. It can't cool whole in 4 hours. Now maybe 1 butt in a large freezer will get to 40f internal but not in the fridge. Just a case of sick people waiting to happen.

how about getting up and starting the cook at midnight and cooking thru the night. Doing that tonight for tomorrows vending.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
quick question NoviceBBQmovinUp Q-talk 1 04-06-2010 12:32 PM
Quick question Big Sexy Q-talk 7 08-08-2009 12:03 AM
One Quick Question bbqpigskin Q-talk 4 03-25-2007 10:15 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 02:14 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