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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. |
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09-03-2010, 06:39 AM | #1 |
Knows what a fatty is.
Join Date: 08-03-10
Location: Allen TX
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Can I hold @170 for....?
This is my first large smoke (large for me). If I have 2 Butts, 2 Briskets, and 3 Racks of spares done and ready, can I wrap in plastic then in heavy foil and keep them at 170 in the oven for 12 hours?
I have 26 guest arriving at 1 pm Sunday and just can't pull an overnighter. I would have to start at 9 pm Saturday, pull it all around 1 or 2 Sunday and rest them till 5 pm. I would rather finish up around 5am and get some rest before everyone arrives. If done properly, will the meat hold well. * * *
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OK, if it makes you happy call the fire department. Spare Rib Anyone? 2002 Oklahoma Joe with TEXAS mods. |
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09-05-2010, 09:09 PM | #2 |
Got rid of the matchlight.
Join Date: 01-02-09
Location: Burlington, WI
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I have held them in a cambro for four hours, but for 12 hours I would chill them and heat them in your cooker before serving.
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09-06-2010, 10:47 AM | #3 |
Full Fledged Farker
Join Date: 12-10-07
Location: Roseville, CA
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What wbaker said. Not only that I think it would be shoe leather if held that long at 170. I just made a UDS for just this problem since I will cook all night without having to watch over it.
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PorkQPine |
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09-14-2010, 07:27 AM | #5 |
Take a breath!
Join Date: 05-17-09
Location: Phoenixville, PA
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What he ^^^^^ said. Pump yourself full of booze. Drink more.
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09-14-2010, 09:21 PM | #6 |
Knows what a fatty is.
Join Date: 08-08-10
Location: Westminster, VT
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I would either chill and reheat or stay up all night and get really drunk. I think you should do the latter:)
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09-14-2010, 09:28 PM | #7 |
On the road to being a farker
Join Date: 08-23-10
Location: Fredericksburg, VA
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