Food Safety - Coolering - URGENT

Blutch · 04-28-2007, 10:58 PM

I know we have discussed this before, but I really need a firm answer on this one.

I finished 3 picnics and two racks of ribs tonight around 8. They are wrapped in foil and coolered right now. Hot as hell.

Now, the party for these things is tomorro around 6. I will need to unwrap and pull around 5. 21 hours total

Please tell me I can just keep them in the cooler and they will still be fairly hot tomorrow. This is a well-insulated cooler and there are towels filling in all the air, so I got it packed to capacity. The ads for this cooler says it will keep drinks cold in ice for 5 days.

If i can't leave them in there until then, when should I put them in the fridge, should I leave them unpulled and how should I reheat.

Thanks in advance.

B

Bossmanbbq · 04-28-2007, 11:13 PM

They should be fine and leave them un-pulled until your ready for them to be pulled.
I have one of the food insulated holders that loses about 1-3 degrees of heat an hour. I have smoked butts and put them in the holder until 5 or 6 in the morning before taken them out and pullin them, they were still pretty warm. Also do this at contests, smoke brisket and butt until about 4-5 in the morning and then put them in the holder until just before turn in, Never had a problem.

Meat Burner · 04-28-2007, 11:14 PM

Blutch, am anxious to see the brethren suggestions on this. Why cook so early?

Meat Burner · 04-28-2007, 11:16 PM

Quote:

Originally Posted by Bossmanbbq

They should be fine and leave them un-pulled until your ready for them to be pulled.
I have one of the food insulated holders that loses about 1-3 degrees of heat an hour. I have smoked butts and put them in the holder until 5 or 6 in the morning before taken them out and pullin them, they were still pretty warm. Also do this at contests, smoke brisket and butt until about 4-5 in the morning and then put them in the holder until just before turn in, Never had a problem.

Still good and firm and not overcooked?

Blutch · 04-28-2007, 11:18 PM

Quote:

Originally Posted by Meat Burner

Blutch, am anxious to see the brethren suggestions on this. Why cook so early?

I'm a musician and had all day off today, but I work tomorrow from 9 am until 3.. the party is at 5-6. I could have started later today, but I also had a concert tonight and had to leave it to my wife to finish and she almost farked it up and burned down the deck. :-)

B

Bossmanbbq · 04-28-2007, 11:19 PM

Quote:

Originally Posted by Meat Burner

Still good and firm and not overcooked?

Never had any problems, took reserve grand champ at the last contest we did in 2006

Imagine you will have other replies to this, just in my experience I have never had an issue and the food has been great.

Meat Burner · 04-28-2007, 11:21 PM

Quote:

Originally Posted by Blutch

I'm a musician and had all day off today, but I work tomorrow from 9 am until 3.. the party is at 5-6. I could have started later today, but I also had a concert tonight and had to leave it to my wife to finish and she almost farked it up and burned down the deck. :-)

B

Sound like almost a bummer on the deck. Hey, if the Q is good, build a new deck. LOL!

Bill-Chicago · 04-28-2007, 11:22 PM

21 hours in a cooler?

throw in the fridge and reheat

Meat Burner · 04-28-2007, 11:25 PM

Quote:

Originally Posted by Bossmanbbq

Never had any problems, took reserve grand champ at the last contest we did in 2006

Imagine you will have other replies to this, just in my experience I have never had an issue and the food has been great.

Enought said Bro. I learn so much from this forum all the time. It is awsome to see what works in so many different ways. Thanks.

tjus77 · 04-29-2007, 04:37 AM

Quote:

Originally Posted by willkat98

21 hours in a cooler?

throw in the fridge and reheat

Yeah, I think I would have pulled and sliced and stuck them in the fridge when I got home from work. I've kept items coolered for about 12 hrs before, but I don't think much longer than that. If you did keep them cooler and unpulled, you SHOULD be ok though. Good luck, let us know hot it turned out.

Blutch · 04-29-2007, 08:07 AM

Quote:

Originally Posted by tjus77

Yeah, I think I would have pulled and sliced and stuck them in the fridge when I got home from work. I've kept items coolered for about 12 hrs before, but I don't think much longer than that. If you did keep them cooler and unpulled, you SHOULD be ok though. Good luck, let us know hot it turned out.

They are tightly coolered this morning and unpulled and the temp on one of them is 153.

At this point I don't mind reheating a bit, but I'm wonding if I need to refrigerate at this point for saftey reasons. There are 9 hours to go.

Opinions? Throw in the fridge now?

B

MilitantSquatter · 04-29-2007, 08:21 AM

I would have put them in the fridge last night but if you're gonna stretch it out in the cooler... add some really hot water to the cooler to get the temp up. Just makr sure the meats are well protected in a bag or aluminum pan do they don't get wet.

The_Kapn · 04-29-2007, 08:27 AM

Quote:

Originally Posted by MilitantSquatter

I would have put them in the fridge last night but if you're gonna stretch it out in the cooler... add some really hot water to the cooler to get the temp up. Just makr sure the meats are well protected in a bag or aluminum pan do they don't get wet.

Or--stick them in a 170 deg (or so) oven to hold.
Hope they do not overcook.

If in doubt--frig them.

JMHO here. I am one of the "better safe than sorry" guys on this subject.

TIM

Blutch · 04-29-2007, 08:37 AM

Well, I just threw em' in the fridge before leaving for work. They sure were hot to the touch. I hate to reheat them, but Ithink that was inevitable whether I put them in the fridge or not, so why not be sure they are safe?

Thanks for the advice. I hope they aren't all dried out when we reheat..

everyone agree - keep in the foil and reheat in the oven at 250-300?

What about the ribs?/ I'm thinking of doing those on the grill with some glaze...

B

nthole · 04-29-2007, 08:38 AM

Quote:

Originally Posted by Blutch

They are tightly coolered this morning and unpulled and the temp on one of them is 153.

At this point I don't mind reheating a bit, but I'm wonding if I need to refrigerate at this point for saftey reasons. There are 9 hours to go.

Opinions? Throw in the fridge now?

B

I know I've read somewhere that food that falls below 140F becomes susceptiple to bacteria. It was in a Cooking Light (yeah yeah) or one of the many cook books I've perused. At this point I'd toss in the fridge.

That or like someone else said, into the oven. I did a pork butt and a brisket for the superbowl. Decided to cook it the night before. Wrapped up tight in multi layers of foil and tossed in a 200F oven for about 16 hours before we were going to eat. They were both perfectly juicy and tender. So I actually think I would go that route right now, as long as you got someone home with the oven.

04-28-2007, 10:58 PM	#1
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City	Food Safety - Coolering - URGENT I know we have discussed this before, but I really need a firm answer on this one. I finished 3 picnics and two racks of ribs tonight around 8. They are wrapped in foil and coolered right now. Hot as hell. Now, the party for these things is tomorro around 6. I will need to unwrap and pull around 5. 21 hours total Please tell me I can just keep them in the cooler and they will still be fairly hot tomorrow. This is a well-insulated cooler and there are towels filling in all the air, so I got it packed to capacity. The ads for this cooler says it will keep drinks cold in ice for 5 days. If i can't leave them in there until then, when should I put them in the fridge, should I leave them unpulled and how should I reheat. Thanks in advance. B __________________ >>>>>>>>>> Akorn Komado GOSM Wide Body UDS

04-28-2007, 11:13 PM	#2
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	They should be fine and leave them un-pulled until your ready for them to be pulled. I have one of the food insulated holders that loses about 1-3 degrees of heat an hour. I have smoked butts and put them in the holder until 5 or 6 in the morning before taken them out and pullin them, they were still pretty warm. Also do this at contests, smoke brisket and butt until about 4-5 in the morning and then put them in the holder until just before turn in, Never had a problem. __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

04-28-2007, 11:14 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Blutch, am anxious to see the brethren suggestions on this. Why cook so early? __________________ 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

04-28-2007, 11:22 PM	#8
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	21 hours in a cooler? throw in the fridge and reheat __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-29-2007, 08:21 AM	#12
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I would have put them in the fridge last night but if you're gonna stretch it out in the cooler... add some really hot water to the cooler to get the temp up. Just makr sure the meats are well protected in a bag or aluminum pan do they don't get wet. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

04-29-2007, 08:37 AM	#14
Blutch Full Fledged Farker Join Date: 11-22-06 Location: Oklahoma City	Well, I just threw em' in the fridge before leaving for work. They sure were hot to the touch. I hate to reheat them, but Ithink that was inevitable whether I put them in the fridge or not, so why not be sure they are safe? Thanks for the advice. I hope they aren't all dried out when we reheat.. everyone agree - keep in the foil and reheat in the oven at 250-300? What about the ribs?/ I'm thinking of doing those on the grill with some glaze... B __________________ >>>>>>>>>> Akorn Komado GOSM Wide Body UDS

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