Open house

Phred · 09-22-2008, 05:41 PM

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?

Thanks,
Phred

Divemaster · 10-03-2008, 03:43 PM

If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours!

I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!!

Bbq Bubba · 10-03-2008, 05:09 PM

Get a disposable chafer set and use half pans at a time.

Keep it above 140* and check often!

09-22-2008, 05:41 PM	#1
Phred Got Wood. Join Date: 08-06-08 Location: Salt Lake City, UT	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? Thanks, Phred Last edited by Phred; 09-22-2008 at 05:42 PM.. Reason: correct spelling errors

10-03-2008, 03:43 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours! I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

10-03-2008, 05:09 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Get a disposable chafer set and use half pans at a time. Keep it above 140* and check often! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

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