|
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. |
|
Thread Tools |
09-02-2013, 05:26 PM | #1 |
is one Smokin' Farker
Join Date: 07-14-06
Location: Huntsville Alabama
|
Best way to cool #120 of pork butts
I am finishing up 120 pounds of pork butts for an event that is on Wednesday evening. I really don't want to pull all of it want to leave some whole so they can pull as needed. My question is what is best way to cool down after I take out of cooler. They are about 4 pounds cooked. Can I cool them down whole or should I cut them in half then cool. I do have a foodsaver. Thanks in advance for the help.
__________________
CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak |
|
09-02-2013, 05:53 PM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
|
At 4 pounds cooked, I think they'd be fine left whole, or maybe just split in two. I think the best way (and safest way) to do it is stick the butts in ziploc bags then put them in a cooler full of ice, then cover with ice. With that much pork you'll probably need more than 1 cooler and you'll have to do it in batches. Once the pork is cooled from the ice bath, you can stick in the fridge.
__________________
________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL] |
|
09-02-2013, 05:53 PM | #3 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
|
How are you going to reheat them?
jon |
|
09-02-2013, 06:04 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I would split them in two, vacuum pack once you can handle them, then crash cool in a cooler full of ice and water. The water is the key, it pulls the heat from the butts much faster than cold air.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
09-02-2013, 06:29 PM | #5 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
When I do large amounts of pulled pork I pull it all, vac seal in 3# bags (gallon size works well and mash 'em kinda flat for easier reheating). I do the last couple/few bags in 2# and 1# sizes so at the end I'm not reheating more than necessary. I reheat by boiling in the bag. Works great for me, YMMV.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
09-02-2013, 07:31 PM | #6 | |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
|
Boiling the vac bag? Safe?
Quote:
__________________
Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
|
|
09-02-2013, 07:36 PM | #7 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
|
|
Thanks from:---> |
09-02-2013, 07:37 PM | #8 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
Yes it is safe. The bags are sealed and won't let any water into the bag. If you have a bag that has air in it, do not try this method. That bag will have a hole in it and let water in.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
Thanks from: ---> |
09-02-2013, 07:43 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
As another dumb East TN boy lemme answer (grew up in Knoxville & spent a night in Cleveland once - although the visit was unplanned, involuntary and in a, um, "controlled environment") - I don't know about all bags, but the Foodsaver ones work just fine and I think are designed for it. You don't want the bags resting on the bottom of the pot though, 'cause then they'll melt due to the direct heat. I don't think I've ever had a problem with them sitting on the bottom of the pot.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
09-02-2013, 07:56 PM | #10 |
is one Smokin' Farker
Join Date: 07-14-06
Location: Huntsville Alabama
|
Thanks for all the advice. Doing just as you guys suggest and putting in 3# bags and crash cooling then sealing.
__________________
CrimsonSmoke Cook - Wesley Pit Boss - Kyle 2 Bandera 1 ECB 1 Royal Oak |
|
09-02-2013, 08:16 PM | #11 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
Gallon sided ziplock bags and put 3-4lbs per bag. Push the air out, and drop in an ice slurry bath to cool them. Personally I have found that it takes just as long to bag, cool and then reheat large quantities of pork like this that it is just as easy to cook it fresh.
|
|
|
|