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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.


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Unread 09-24-2013, 10:55 AM   #1
Cack
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I'm cooking for about 200 for a tailgate next weekend. I'm going to actually do the cook the Friday before, and then reheat it once we get down there.

The question, would it be best to pull it after it's rested 2 hours like I usually do, or would it be ok if I just wanted and pulled it once it's reheated?

Would it toughen back up any if I left it?
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Unread 09-24-2013, 12:26 PM   #2
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Probably depends on how you're going to reheat it and transport it, but I like to break the pork up into fist size chunks, put into ziploc, and cool in an ice bath. Then reheat chunks on smoker with plenty of liquid in a foil pan, and pull apart as it's reheating.
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Unread 09-24-2013, 12:30 PM   #3
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usually when I cook a pork butt we dont eat it until the nest day.

I cook it, let it reast as usual

then wrpp it whole in foil put it in the fridge

next day I put it on a rack in a covered roaster with a little water in the bottom and heat it at about 300f until its ready to pull

comes out just fine
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Unread 09-26-2013, 02:25 AM   #4
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for this weekends parties I have, if I had to serve 200 you will need aprox 70# of cooked pork for 200 sammies which would be aprox 14 butts, so get it out of the way...cook and pull as normal, lightly sauce add extra water or juice, seal in plastic wrap, then tin foil the top...place in your cooker about 2 hours before or if you have cambros earlier the better....
heat till the center gets to 140 plus,....and if you ck the outside of tin it will be about 170..
do not pack the meat real tight..and
.dont wait to pull it there when you have so many to do....get your work done and out of the way
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