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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-20-2011, 07:36 AM | #1 |
Knows what a fatty is.
Join Date: 07-04-10
Location: Fargo, ND
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Graduation Party help
I am doing pork butts/pulled pork for my son's graduation next weekend. My question is- if I am serving next Sunday what would be the recommended process if I do them up Friday? Should I wrap them up, refridge, and re-heat Sunday morning? PRoblem is, I have never done BBQ and not just ate/served it right away. Never re-heated stuff at a later time other than some pulled pork that I usually vacuum pack. Should I wrap whole butts and then re-heat and pull as I need Sunday? The weather has been so iffy lately that I hate to plan a cook for the overnight before the big event. Sorry for the long post, appreciate everyones input.
BC |
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05-20-2011, 07:47 AM | #2 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I would cook, rest, pull and then put the meat in the freezer for a few hours, tossing it around every so often so the warm meat in the middle get's exposed to the cold temps fast enough. Once it's cooled in the freezer for a few hours, you can transfer it to a fridge and hold until Sunday. Reheating, I would put them in a foil pan with a little apple juice and reheat at 350* for an hour to an hour and a half or until it get's hot. Making sure to mix it up every once in a while to get the colder meat hot as fast as possible.
Tim |
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05-20-2011, 07:53 AM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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THAT^^^^^^ was gonna be my suggestion as well.
IF you have a vacuum sealer, that's another option. We're smoking 4 butts this weekend to be used next weekend at a Cub Scout Campout. Gonna vacu-suck em and store. Then we'll just drop into hot water next Saturday to reheat. OR.......why not just cook them on Saturday overnight, get up on Sunday, wrap and cooler them and then pull right before the event? That's EXACTLY what I'm doing for a graduation party this Sunday. 20 butts cooking tomorrow overnight and then hold in cooler until ready to pull the meat.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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05-20-2011, 07:57 AM | #4 | |
Is lookin for wood to cook with.
Join Date: 02-28-09
Location: Indianapolis, West Side
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20 butts for a grad party? Thats a big ass party. |
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05-20-2011, 08:00 AM | #5 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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^^^^^^ You ever see how much a teenage boy can eat???!!!
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05-20-2011, 09:02 AM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Cook, let rest, pull and cover and let it cool down to about room temp, then vacuum seal and freeze. Reheat in the bag in simmering water.
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05-20-2011, 09:44 AM | #7 | |
Full Fledged Farker
Join Date: 03-17-11
Location: Marlboro, MA
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