עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 04-24-2013, 08:44 PM   #16
gator320
Is lookin for wood to cook with.

 
gator320's Avatar
 
Join Date: 07-19-10
Location: Vermont
Downloads: 1
Uploads: 0
Default

I sell the pulled pork pulled chicken and ribs frozen by the pound chicken and pork are hand pulled then.chilled in a blast freezer then packaged and frazen. Smoked brisket before never packaged it. Slice first then brought down to temp or take the whole brisket down to temp slice then package?? Guess I'll have to try it both ways see how it comes out.
gator320 is offline   Reply With Quote
Unread 04-24-2013, 08:51 PM   #17
Cmac610
Found some matches.
 
Join Date: 12-30-12
Location: Sunnyvale, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
I do butts similar to what Bandit says. I don't always pull them though, I will leave them in chunks about the size of my fist, then drop them in a freezer bad and into ice bath. This will crash cool them. Seal them up, for 24 hours, ziploc is fine, for longer, I prefer to suck out the air. Refrigeration is fine. You can reheat on the kettles, I use steel pans, and add a little apple juice, then cover with foil and let it heat over the fire. Hot in about 20 minutes, pull and serve.
Thanks landarc! I'm doing a "dry" run today with a Butt and will see how it reheats after a couple of days in the fridge. Cooled down, foil wrapped and ziplocked.
Cmac610 is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:41 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.