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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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08-09-2009, 11:33 PM | #1 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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quick question...
Has anyone heard of...
smoking pork butts the night before an event... but not smoking them 100%. Just smoke them several hours; to where they're around 85% done.... then removing them from the smoker & placing them in the fridge (over night)... then finish the cooking at the event? |
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08-10-2009, 07:51 AM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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This was just asked 3 days ago.
Yes, you can, but why?
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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08-10-2009, 07:43 PM | #3 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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A local BBQ business does it... I've never heard of anyone doing that, so I thought I would ask, and see if anyone has heard of it
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08-11-2009, 10:59 PM | #4 |
Knows what a fatty is.
Join Date: 07-24-09
Location: Orlando, Fl
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The biggest concern will be cooling a whole butt fast enough and reheating it fast enough to meet HD regulations. If your short on time, cook it all the way, pull, quick chill and reheat or butterfly the butt and cook in less time the day of.
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08-12-2009, 06:26 AM | #5 | ||
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
you could cook it all the way, pull it and put in ziplocks and get a large 150 qt cooler with 44 lbs ice and some water and do a water bath to cool it. Then put in fridge. Reheat in foil pan with sauce and apple juice the next day. Quote:
how about getting up and starting the cook at midnight and cooking thru the night. Doing that tonight for tomorrows vending.
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Ford Retired competition cook. BBQ mentor. |
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