Cooling options?

embo500 · 07-21-2008, 12:29 PM

Hey everyone. From time to time I have reason to cook something a couple days ahead of the event, and then reheat it at the event. What is the best option for quickly cooling once the cooking & resting is done?

I was thinking about buying a couple of small dorm fridges that would be empty except for when I need to cool something down and get it sealed up for later use. I don't want to use my everyday fridge because obviously putting hot or warm food next to cold is begging for trouble. A dorm fridge would probably hold a couple of briskets or butts in a foil pan easily. I'm just not sure if it's hearty enough to handle the load and get it cooled efficiently.

Thoughts?

The Pickled Pig · 07-21-2008, 01:59 PM

My dorm fridge here under my desk takes 24 hours to cool a soda so I doubt it would handle hot meat too well.

Fatback Joe · 07-21-2008, 02:10 PM

Put it in an ice filled cooler to get the temps down.

Mark · 07-21-2008, 02:26 PM

[QUOTE=Fatback Joe;691538]Put it in an ice filled cooler to get the temps down.[/QUOTE
That's correct. Water to meat is most efficient heat exchange. However, I'd probably bag the meat first.

Norcoredneck · 07-21-2008, 03:38 PM

Quote:

Originally Posted by Mark

However, I'd probably bag the meat first.

Paper or plastic?

Professor Salt · 07-21-2008, 03:40 PM

Oh sweet mother of god. I just threw up in my mouth.

milehigh · 07-21-2008, 03:42 PM

Alot!!!!

Norcoredneck · 07-21-2008, 03:50 PM

OK lightened it up a little.

milehigh · 07-21-2008, 03:52 PM

Alot!!!

Norcoredneck · 07-21-2008, 03:56 PM

Quote:

Originally Posted by milehigh

Alot!!!

Came back for a second look huh?

Professor Salt · 07-21-2008, 04:16 PM

Version 1 had more impact. Put her back. I just won't look back. Might be turned into a pillar of salt. Hey wait a minute...

Version 2 looks damn good in comparison.

Jax191 · 07-21-2008, 04:29 PM

Quote:

Originally Posted by embo500

Hey everyone. From time to time I have reason to cook something a couple days ahead of the event, and then reheat it at the event. What is the best option for quickly cooling once the cooking & resting is done?

I was thinking about buying a couple of small dorm fridges that would be empty except for when I need to cool something down and get it sealed up for later use. I don't want to use my everyday fridge because obviously putting hot or warm food next to cold is begging for trouble. A dorm fridge would probably hold a couple of briskets or butts in a foil pan easily. I'm just not sure if it's hearty enough to handle the load and get it cooled efficiently.

Thoughts?

Iced down coolers are probably your best bet. If you want to get things really cold maybe try and find some dry ice. (careful not to freeze your meat though)

Pyle's BBQ · 07-21-2008, 04:55 PM

Why not try a small freezer? I have a freezer the same size as a dorm fridge. Put it in there and set a timer.

CajunSmoker · 07-21-2008, 05:00 PM

Quote:

Originally Posted by Pyle's BBQ

Why not try a small freezer? I have a freezer the same size as a dorm fridge. Put it in there and set a timer.

I use my deep freeze. It will drop the temp quickly and then I put it in the fridge to hold it. We learned to do it like that when we were kids and didn't won't to wait on dessert to cool down

jestridge · 07-21-2008, 11:24 PM

Maybe buy a use fridge most the time you can find them cheap or someone might give you one.( She have pretty eyes)

07-21-2008, 12:29 PM	#1
embo500 On the road to being a farker Join Date: 05-29-07 Location: Cedar Rapids, IA	Cooling options? Hey everyone. From time to time I have reason to cook something a couple days ahead of the event, and then reheat it at the event. What is the best option for quickly cooling once the cooking & resting is done? I was thinking about buying a couple of small dorm fridges that would be empty except for when I need to cool something down and get it sealed up for later use. I don't want to use my everyday fridge because obviously putting hot or warm food next to cold is begging for trouble. A dorm fridge would probably hold a couple of briskets or butts in a foil pan easily. I'm just not sure if it's hearty enough to handle the load and get it cooled efficiently. Thoughts?

07-21-2008, 01:59 PM	#2
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS	My dorm fridge here under my desk takes 24 hours to cool a soda so I doubt it would handle hot meat too well. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

07-21-2008, 02:10 PM	#3
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	Put it in an ice filled cooler to get the temps down. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

07-21-2008, 02:26 PM	#4
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	[QUOTE=Fatback Joe;691538]Put it in an ice filled cooler to get the temps down.[/QUOTE That's correct. Water to meat is most efficient heat exchange. However, I'd probably bag the meat first. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

07-21-2008, 03:40 PM	#6
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Oh sweet mother of god. I just threw up in my mouth. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

07-21-2008, 03:42 PM	#7
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Alot!!!!

07-21-2008, 03:50 PM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	OK lightened it up a little. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-21-2008, 03:52 PM	#9
milehigh is One Chatty Farker Join Date: 10-23-07 Location: Butte MT	Alot!!!

07-21-2008, 04:16 PM	#11
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Version 1 had more impact. Put her back. I just won't look back. Might be turned into a pillar of salt. Hey wait a minute... Version 2 looks damn good in comparison. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

07-21-2008, 04:55 PM	#13
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Why not try a small freezer? I have a freezer the same size as a dorm fridge. Put it in there and set a timer. __________________ 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

07-21-2008, 11:24 PM	#15
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Maybe buy a use fridge most the time you can find them cheap or someone might give you one.( She have pretty eyes)

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