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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-06-2013, 09:22 PM   #1
Elfmaze
On the road to being a farker
 
Elfmaze's Avatar
 
Join Date: 03-17-11
Location: Allentown PA
Downloads: 0
Uploads: 0
Default Timing issue do i sleep on it?

I usually start my rib tips in a slow cooker with some green enchilada sauce the night before a BBQ for my pulled pork.

We needed the pulled pork earlier for the ABT prep so I started a Shoulder today at about 2. Its only to 198 and not moving real fast. the liquid in the pot is boiling around it.

I am trying to figure if I sit up and wait for 205.... And if so, Do I chill the pork over night until serving tomorrow at 2pm? or do I leave it in the crock pot on warm until tomorrow am to pull it and start reducing my sauce?

I didn't really think of the timing on this one. Usually by the time I finish the sauce its ready to serve on BBQ day
Elfmaze is offline   Reply With Quote


Unread 05-06-2013, 10:02 PM   #2
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

No way you will be able to chill it fast enough unless you pull it tonight, part it out and put it in the frezzer to chill it fast, then into the fridge till tomorrow....

or assumings its foiled, I would remove from cooker at about 200-205.. Wrap it in a towel or blanket and cooler it. It will hold until tomorrow morning.. then Pull it, chill it and bring it to temp to serve.

a 200 degree butt will stay hot(>140) for 8 hours wrapped in a blanket and coolered .

u can also just hold in a warm oven.. think this will turn it to mush though.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 05-06-2013, 10:26 PM   #3
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

This^^^^
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 05-06-2013, 10:28 PM   #4
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Elfmaze View Post
I usually start my rib tips in a slow cooker with some green enchilada sauce the night before a BBQ for my pulled pork.

We needed the pulled pork earlier for the ABT prep so I started a Shoulder today at about 2. Its only to 198 and not moving real fast. the liquid in the pot is boiling around it.

I am trying to figure if I sit up and wait for 205.... And if so, Do I chill the pork over night until serving tomorrow at 2pm? or do I leave it in the crock pot on warm until tomorrow am to pull it and start reducing my sauce?

I didn't really think of the timing on this one. Usually by the time I finish the sauce its ready to serve on BBQ day
I'm confused... Are you cooking it in a crockpot? The bold parts above sure sound like it.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 05-06-2013, 11:06 PM   #5
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

You can't make BBQ in crock pot!
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 05-06-2013, 11:10 PM   #6
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

Blasfamy!!
mikeleonard81 is offline   Reply With Quote


Unread 05-08-2013, 07:15 PM   #7
Elfmaze
On the road to being a farker
 
Elfmaze's Avatar
 
Join Date: 03-17-11
Location: Allentown PA
Downloads: 0
Uploads: 0
Default

I had all three racks full of other goodies. This is my green chilly "pulled pork" Cook it down with 30 oz of green enchilada sauce, pull the meat out, separate the fat, then reduce the runnings down to a thick sauce before reintroducing them back in. Fry up a burrito shell in a oil bath, top with pico de gallo, a bit of green stuff, guacamole great stuff and its a hands off dish. Had all three grates on my two drums working on other things.
Elfmaze is offline   Reply With Quote


Unread 05-08-2013, 07:24 PM   #8
Toney Marconi
Full Fledged Farker
 
Toney Marconi's Avatar
 
Join Date: 11-26-12
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

As long as it tastes good, I don't care how it's cooked. My brother-in-law makes what he calls BBQ in a crockpot. I refuse to call it BBQ, but it sure as hell tastes good.
__________________
House, Car, Wife, Kid, Beer Fridge, Grills, Smokers
Toney Marconi 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 06:57 AM.


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.
no new posts