Cooling down a 15 pound Turkey - Page 2

qman · 11-17-2005, 08:51 AM

Overnight low here was 63, we have a cold front coming and expect temps to plunge into the mid 50's over the weekend. Better check my furnace

chad · 11-17-2005, 08:54 AM

http://www.hi-tm.com/Documents/Basic-cool.html
http://www.hi-tm.com/Documents2001/cool-6-hr.html
http://www.co.st-louis.mo.us/doh/Foo...factsheet.html

Quick review of any of the above will give you the official version of food cooling. The first link discusses some issues with the studies that have been done and also factors pH into the works -- of course pH is not a factor in our que or roasted meats but does come into play with cured meats and the use of brines and marinades.

Confused yet? Base line - get the meat under 70 degrees in 2 hours and under 41 degrees within 4 hours. Or just invest in a $15K blast chill unit!!

brdbbq · 11-17-2005, 09:10 AM

Quote:

Originally Posted by chad

Or just invest in a $15K blast chill unit!!

I'm holding back.

Jeff_in_KC · 11-17-2005, 11:15 AM

Quote:

Originally Posted by CarbonToe

Jeff, I like your setup. Do you cover them or does the eves of the house offer enough shelter form the rain?

Thanks, CT! I have covers for all three of them... well, except now instead of a nice Brinkman fitted cover, the BSKD has a tarp bungeed on it! Had an "issue" with the cover and the wind returning from a contest! LOL! The Weber Kettle and the WSM both have Weber covers.

I'm also considering building a bracket supported "counter top" along one 8 foot section of the privacy fence right in front of the smokers for a work area but the wife says it would look tacky! What does SHE know?

Jeff_in_KC · 11-17-2005, 11:17 AM

Thanks for all the compliments, guys! My wife said it tasted a LOT better today than last night and has suggested maybe I do the bird the night before and re-heat it the next day. I poo poo'ed that idea... reheated turkey? Ummm yeah. There's something I don't get excited over!

Kevin · 11-17-2005, 12:54 PM

Quote:

Originally Posted by Jeff_in_KC

Thanks for all the compliments, guys! My wife said it tasted a LOT better today than last night and has suggested maybe I do the bird the night before and re-heat it the next day. I poo poo'ed that idea... reheated turkey? Ummm yeah. There's something I don't get excited over!

Jeff,
I cook up birds the day before, slice and then put them in crock pots while still hot and before they dry out. Put them out in the car trunk (Minnesota is a natural refrigerator in November) to keep the critters out, then reheat on turkey day. Stays real moist.

qman · 11-17-2005, 01:23 PM

Chad

links no worky--at least not for me. could not get any of them to work.

chad · 11-17-2005, 04:09 PM

Quote:

Originally Posted by qman

Chad

links no worky--at least not for me. could not get any of them to work.

Sorry - have no idea why not...I'll see if I can get them corrected.

They should work now...

qman · 11-17-2005, 05:10 PM

Quote:

Originally Posted by chad

Sorry - have no idea why not...I'll see if I can get them corrected.

They should work now...

Thanks, they are working now. Interesting stuff.
In my practical experiance, running water baths seems the fastest way to cool large-mass foods quickly. I don't know if they still do, but commercial kitchens used to use running water baths to cool large stockpots of soup, stock, etc.
One of the things I do to cool liquid food like chile, soup, stocks, etc. fast is to put ice in zip-lock bags and submerge the bags into the pot with the product. Set the pot into a sink full of ice water, and stir. Replace Ice bags when ice melts and continue. You can cool a big pot of chile or stew down to room temp in just a few minutes this way, but it is labor intensive.

chad · 11-17-2005, 06:07 PM

There are large size chill tubes (like you see at some wine bars or places that sever beer by the pitcher) and you freeze or fill with ice and then put into the tall pots to start chilling from the center of the pot. And, yeah the running water bath helps with large stock pots - it's a good idea to stir frequently, too.

Poultry, if you're going to precarve, can be parted out either before or after cooking and that'll reduce the mass to allow quicker cooling.

tigger · 11-17-2005, 08:00 PM

Quote:

Originally Posted by Kevin

Jeff,
I cook up birds the day before, slice and then put them in crock pots while still hot and before they dry out. Put them out in the car trunk (Minnesota is a natural refrigerator in November) to keep the critters out, then reheat on turkey day. Stays real moist.

Hey I heard somewhere that those crock pot things could be used for cooking brisket also.....right Phil

Meat Burner · 11-19-2007, 03:23 PM

If you cool the bird down quickly and stick in the frig, how long to reheat say a 12 lb bird at 300 in the oven? Thanks for any help.

KC_Bobby · 11-19-2007, 03:51 PM

Where did the links and pics go?

DaChief · 11-19-2007, 03:52 PM

Yeah....what pics??

Jorge · 11-19-2007, 04:14 PM

Pics got lost in the migration to new forum software.

11-17-2005, 08:51 AM	#16
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Overnight low here was 63, we have a cold front coming and expect temps to plunge into the mid 50's over the weekend. Better check my furnace __________________ qman Para Bellum

11-17-2005, 08:54 AM	#17
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	http://www.hi-tm.com/Documents/Basic-cool.html http://www.hi-tm.com/Documents2001/cool-6-hr.html http://www.co.st-louis.mo.us/doh/Foo...factsheet.html Quick review of any of the above will give you the official version of food cooling. The first link discusses some issues with the studies that have been done and also factors pH into the works -- of course pH is not a factor in our que or roasted meats but does come into play with cured meats and the use of brines and marinades. Confused yet? Base line - get the meat under 70 degrees in 2 hours and under 41 degrees within 4 hours. Or just invest in a $15K blast chill unit!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. Last edited by chad; 11-17-2005 at 04:12 PM..

11-17-2005, 11:17 AM	#20
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Thanks for all the compliments, guys! My wife said it tasted a LOT better today than last night and has suggested maybe I do the bird the night before and re-heat it the next day. I poo poo'ed that idea... reheated turkey? Ummm yeah. There's something I don't get excited over! __________________ KCBS Member #14287

11-17-2005, 01:23 PM	#22
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Chad links no worky--at least not for me. could not get any of them to work. __________________ qman Para Bellum

11-17-2005, 06:07 PM	#25
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	There are large size chill tubes (like you see at some wine bars or places that sever beer by the pitcher) and you freeze or fill with ice and then put into the tall pots to start chilling from the center of the pot. And, yeah the running water bath helps with large stock pots - it's a good idea to stir frequently, too. Poultry, if you're going to precarve, can be parted out either before or after cooking and that'll reduce the mass to allow quicker cooling. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-19-2007, 03:23 PM	#27
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	If you cool the bird down quickly and stick in the frig, how long to reheat say a 12 lb bird at 300 in the oven? Thanks for any help. __________________ 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

11-19-2007, 03:51 PM	#28
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Where did the links and pics go? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

11-19-2007, 03:52 PM	#29
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	Yeah....what pics??

11-19-2007, 04:14 PM	#30
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Pics got lost in the migration to new forum software. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

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