Serving Pulled Pork

thunter · 04-29-2006, 06:30 PM

Hey y'all,

I am making pulled pork next week for a graduation party. I dont sauce the pork but provide it on the side. How do you guys and gals keep the pork nice and warm without drying it out when serving parties?

jgh1204 · 04-29-2006, 09:36 PM

As long as you dont over cook it, it should be fine for a few hours. You might try putting it out a little at a time.

bbqjoe · 04-29-2006, 10:03 PM

Hotel pan with wire rack. Water in bottom, lid on top.
Pretty damn simple.
Next?

bbqjoe · 04-30-2006, 01:21 AM

Sorry, didn't mean to sound like a smart ass. But this is what I do for both pork and brisket, and I can keep them nice and tender and juicy all day.

Kevin · 04-30-2006, 07:02 AM

If you can get to a Party store like cards and more, paper service, etc. they have what Joe described. A wire rack sort of steam table thing that uses sterno for heat. The aluminum pans are disposable. They cost about $10.00 last I looked. Do a google for party supplies with your zip code in the search.

Neil · 04-30-2006, 07:10 AM

Sam's club has them also.

kickassbbq · 04-30-2006, 08:44 AM

Neil is right. Sams Club for pans and sterno.
Smoke your Butts in aluminum pans and they will have a ton of juice in them. Keep some of it and when (and if) the meat starts to get a little dry looking, stir in some of its own juices.
Now I know MOST people don't smoke their meats in pans, but this is one of many reasons why I do.
PARTY!!!!!!!!!
Smoke On!!!!!

RichardF · 04-30-2006, 08:51 AM

COSTCO has the same rigs.

JohnMcD348 · 04-30-2006, 10:03 AM

Like the others have said about the juices, if you foil and cooler your meat, when you pull it there will usually be a fair amount fo fluid in the foil when you unwrap it. Save that juice and place it in the pan. Check out the serving pans like they mention. They're good to keep around the house for the ocasional party. Also, a tip about the Sterno, if you get any, don't get the wick type, go with the old style jelled fuel type. they provide a better heat source that spreads the heat out a little instead of focusing it on one spot under the pan.

Jorge · 04-30-2006, 10:45 AM

To add to the Sam's chafing info. None of the Sam's locations I use stock the shallow full pans. I either use half pans from Sam's, or hit a restaurant supply for full pans and lids (HD foil works just fine if I don't have to move them much, or worry about the foil tearing etc). Can't beat the price of the deep full pans to hold the water with a stick though.

Smokin Okole · 04-30-2006, 03:42 PM

what about putting a small pan on a rack about 6 inches below the meat? seems like you'd end up with the best of both worlds

heat would directly hit the meat and you can catch the fat/juices for later

i've never done pulled pork, but it's next on my list

thillin · 04-30-2006, 04:55 PM

I use to save the juices after coolering, but went to apple juice since I've been on the diet. No need in adding in fat that I just spent hours melting out. Same when reheating later. A little apple juice will keep from drying out in the oven (I hate nuking leftover meat).

icemn62 · 04-30-2006, 05:12 PM

Quote:

Originally Posted by thillin

A little apple juice will keep from drying out in the oven (I hate nuking leftover meat).

I seriously hate to use the Microwave to reheat. The only time I do use it, is when at work and have no other choice.

HoDeDo · 04-30-2006, 05:22 PM

Quote:

Originally Posted by Smokin Okole

what about putting a small pan on a rack about 6 inches below the meat? seems like you'd end up with the best of both worlds

heat would directly hit the meat and you can catch the fat/juices for later

i've never done pulled pork, but it's next on my list

We wrap our meat once it clears 165 - and the foil/film holds all the juices. Open them in an alum. tray of the Sam's variety noted above, and you have all the juice you need.

In addition to saving it for catering needs like keeping meat moist in pans.... I love to use my brisket renderings to make french onion soup.

04-29-2006, 06:30 PM	#1
thunter is one Smokin' Farker Join Date: 03-21-06 Location: Indianapolis, IN Downloads: 0 Uploads: 0	Serving Pulled Pork Hey y'all, I am making pulled pork next week for a graduation party. I dont sauce the pork but provide it on the side. How do you guys and gals keep the pork nice and warm without drying it out when serving parties? __________________ Tony Hunter 2 WSMs Chargriller Smokin' Pro KCBS CBJ

04-29-2006, 09:36 PM	#2
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	As long as you dont over cook it, it should be fine for a few hours. You might try putting it out a little at a time. __________________ Wannabe BBQ Illuminati

04-30-2006, 07:02 AM	#5
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	If you can get to a Party store like cards and more, paper service, etc. they have what Joe described. A wire rack sort of steam table thing that uses sterno for heat. The aluminum pans are disposable. They cost about $10.00 last I looked. Do a google for party supplies with your zip code in the search. __________________ Kevin

04-30-2006, 07:10 AM	#6
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	Sam's club has them also. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

04-30-2006, 08:44 AM	#7
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	Neil is right. Sams Club for pans and sterno. Smoke your Butts in aluminum pans and they will have a ton of juice in them. Keep some of it and when (and if) the meat starts to get a little dry looking, stir in some of its own juices. Now I know MOST people don't smoke their meats in pans, but this is one of many reasons why I do. PARTY!!!!!!!!! Smoke On!!!!! __________________ Smoke On!!!!!! www.kickassbbq.com

04-29-2006, 10:03 PM	#3
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Hotel pan with wire rack. Water in bottom, lid on top. Pretty damn simple. Next?

04-30-2006, 01:21 AM	#4
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	Sorry, didn't mean to sound like a smart ass. But this is what I do for both pork and brisket, and I can keep them nice and tender and juicy all day.

04-30-2006, 08:51 AM	#8
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	COSTCO has the same rigs. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

04-30-2006, 10:03 AM	#9
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL Downloads: 0 Uploads: 0	Like the others have said about the juices, if you foil and cooler your meat, when you pull it there will usually be a fair amount fo fluid in the foil when you unwrap it. Save that juice and place it in the pan. Check out the serving pans like they mention. They're good to keep around the house for the ocasional party. Also, a tip about the Sterno, if you get any, don't get the wick type, go with the old style jelled fuel type. they provide a better heat source that spreads the heat out a little instead of focusing it on one spot under the pan. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

04-30-2006, 10:45 AM	#10
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	To add to the Sam's chafing info. None of the Sam's locations I use stock the shallow full pans. I either use half pans from Sam's, or hit a restaurant supply for full pans and lids (HD foil works just fine if I don't have to move them much, or worry about the foil tearing etc). Can't beat the price of the deep full pans to hold the water with a stick though. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

04-30-2006, 03:42 PM	#11
Smokin Okole Knows what a fatty is. Join Date: 02-12-06 Location: Austin, Texas Downloads: 0 Uploads: 0	what about putting a small pan on a rack about 6 inches below the meat? seems like you'd end up with the best of both worlds heat would directly hit the meat and you can catch the fat/juices for later i've never done pulled pork, but it's next on my list

04-30-2006, 04:55 PM	#12
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	I use to save the juices after coolering, but went to apple juice since I've been on the diet. No need in adding in fat that I just spent hours melting out. Same when reheating later. A little apple juice will keep from drying out in the oven (I hate nuking leftover meat). __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

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