Help on Small Catering - Page 2

AlabamaGrillBillies · 11-02-2007, 10:49 AM

Quote:

Originally Posted by backyardchef

I wouldn't try that with a residential model. It could work, in theory, but it could also put too much demand on the compressor and may not efficiently cool the meat, which means that at the core it could be at the danger zone too long while the outside is getting frozen. In restaurants they have blast chillers for this purpose, but they're much more powerful than a home freezer. The ice bath helps cool the meat to a low enough temp that the fridge or the freezer doesn't have to work overtime.

Also, putting something piping hot in the fridge (not the freezer, neccesarily) can put other items near by it at risk of being compromised by raising their temps....

Would you say this goes for a dedicated deep chest style freezer as well?

I'm about to be cooking and vac sealing around 150-200lbs of boston butts is why I ask. I am debating how to cool and then freeze.

Option one: once vac sealed enter into a 120qt cooler in a ice/water bath and then to the deep freeze.
or
Option two: once vac sealed take it straight to the deep freeze.

What are your thoughts on an empty chest freezer's ability to bring meat at say 140-160 down to 40 in an acceptable time?

backyardchef · 11-02-2007, 11:09 AM

Honestly, I'm not sure about that, since I haven't tried it, but my gut says to cool them down rapidly and then put into the freezer just to be on the safe side. That's just a lot of hot mass to be trying to chill at one time. Why take a chance on ruining your hard work?

AlabamaGrillBillies · 11-02-2007, 11:15 AM

Quote:

Originally Posted by backyardchef

Honestly, I'm not sure about that, since I haven't tried it, but my gut says to cool them down rapidly and then put into the freezer just to be on the safe side. That's just a lot of hot mass to be trying to chill at one time. Why take a chance on ruining your hard work?

Ya, thats kinda what I was thinking. This is a catering job, no need to take chances.

Yakfishingfool · 11-02-2007, 02:27 PM

I agree into cooler with ice/icewater. You'll be more active in the cooling process and probably have more success. Scott

Meat Burner · 11-02-2007, 06:43 PM

Thanks again everyone. Will be coolering in water and ice to get temps down as quick as possible. I have enough refrig space and it is cool enough to keep the temps below 40. Doing some canadian bacon right now and have been playing with temps. One question...I will be cooking the brisket on the UDS and have always done one packer at a time. Was thinking about doing two 8 lb flats and 1..or 2 8 lb butts on each UDS. Would you do the briskets the same as the packer? Also, would an 8 lb butt be about the same cook time as the brisket. I know others factors like internal temp and tenderness are the main things, just trying to estimate how much longer cook to allow for. Thanks for any thoughts!!!!

AlabamaGrillBillies · 11-03-2007, 06:46 AM

Packer briskets are always the longest cook for me when going the traditional low and slow at 225 with no foil.

For a faster method search my posts for the 'smokyokie method'

11-02-2007, 11:09 AM	#17
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Honestly, I'm not sure about that, since I haven't tried it, but my gut says to cool them down rapidly and then put into the freezer just to be on the safe side. That's just a lot of hot mass to be trying to chill at one time. Why take a chance on ruining your hard work? __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

11-02-2007, 02:27 PM	#19
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	I agree into cooler with ice/icewater. You'll be more active in the cooling process and probably have more success. Scott __________________ Oh It'z BBQ! 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 Team BBQ-Brethren.com KCBS Certified Judge #9079

11-02-2007, 06:43 PM	#20
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Thanks again everyone. Will be coolering in water and ice to get temps down as quick as possible. I have enough refrig space and it is cool enough to keep the temps below 40. Doing some canadian bacon right now and have been playing with temps. One question...I will be cooking the brisket on the UDS and have always done one packer at a time. Was thinking about doing two 8 lb flats and 1..or 2 8 lb butts on each UDS. Would you do the briskets the same as the packer? Also, would an 8 lb butt be about the same cook time as the brisket. I know others factors like internal temp and tenderness are the main things, just trying to estimate how much longer cook to allow for. Thanks for any thoughts!!!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

11-03-2007, 06:46 AM	#21
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Packer briskets are always the longest cook for me when going the traditional low and slow at 225 with no foil. For a faster method search my posts for the 'smokyokie method' __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

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