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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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08-08-2011, 07:16 PM
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#1 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 12-05-09
Location: Moneta, VA
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Cooking Tuesday for consuming Saturday ?
The plan was to smoke a few shoulders on my brother in laws WSM for my nephews birthday party in Ohio (I'm from VA). My work schedule is not going to allow me to go. I offered to smoke them at home and have my wife bring them when she goes on Thursday. The party is on Saturday and the only time I have to do them is tomorrow, Tuesday.
My question is, how should I go about doing this? Should I pull them tomorrow night and freeze them? What is the best way to reheat them? I just dont want to screw up 4 butts. |
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08-08-2011, 08:05 PM
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#2 |
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Full Fledged Farker
  Join Date: 03-17-11
Location: Marlboro, MA
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i do this all the time and have no problems. i put the pulled pork into a aluminun pan, cover with wrap and tin foil and pop it in fridge. to reheat i just put a bit of applejuice or water in pan and recover with tin foil and just toss it on the gasser, moving aound with tongs every few to mix meat. in about half hour its hot and ready.
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Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM |
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