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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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Old 06-05-2012, 06:52 AM   #1
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN
Default Pork & ribs - 2 hours away ---- Cook & hold?

75 people.
Pulled pork, ribs & sides.
It's about a 2 hour drive to the place.

Would you:
  • Take smoker(s) and equipment down there, set up & cook butts & ribs the day of?
  • Cook at home and try to hold butts & whole racks in cooler or cambro until service?
Not really worried about the butts, but I've not tried to hold ribs that long.

Dinner is to be served between 1st & 2nd shift (around 4ish) as I understand.

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Old 06-05-2012, 08:04 AM   #2
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Join Date: 03-26-12
Location: Jasonville IN

ya might try and get a little more money by cooking them onsite :) I agree the butts really are no problem you can always cook the butts and pull and then reheat at the event. I have done this many times and everyone still loved the pork. The ribs I have never tried holding or reheating so cant help ya on that one..
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Old 06-05-2012, 11:59 AM   #3
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Join Date: 07-08-10
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Is there any way you can take a grill or something to heat up the ribs and cut them onsite?
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Old 06-05-2012, 03:08 PM   #4
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Join Date: 08-21-11
Location: La Quinta Ca

have used a cooler to hold ribs up to 5 hr. Just don't get to done as they will cook some in the cooler. As for the butts they will hold for hours.
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Old 06-05-2012, 03:36 PM   #5
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA

I would cook the pork all night, finish them up around 5 a.m., load the cookers up and cook the ribs on site. Foil crutch if needed. More of a pain, better quality product.

As I see it, if you leave home at 7a.m., you are on-site at 9 a.m. Set up cookers and fire them first. Cooking by 10 a.m., even with regular spares, you have 6 hours to get them done. St. Louis style, you can easily do it with a little foil magic. You can unwrap and pull the pork, place it in pans and prepare to serve it, allwoing for heating, from noon to 4 p.m.
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Old 06-10-2012, 03:46 AM   #6
Is lookin for wood to cook with.
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Join Date: 06-09-12
Location: K-town, Germany

What do you mean by foil crutch and foil magic?
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Old 06-10-2012, 03:51 AM   #7
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Kempis, you KNOW how to cook and hold already.
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