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 09-21-2006, 12:27 PM   #1
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default Keeping large quantity of pork moist...

Doing a BIG cook this weekend...I don't want the pork to dry out...ideas for what to put in it, or hwo to keep it from drying out?

The Bellys are fixin' 1000 3oz samples to be given away at this weekend's football game...all to promote a bbq sauce, that I only have 4 gallons of.
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 09-21-2006, 12:30 PM   #2
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Get yourself some of those plastic souffle cups with lids. (Restaurant supply)
Once the meat is at the consistency you want, load it into the souffles, put on lids.
Keep souffles warm in chaffing dish with a rack and water.

Now you have a way to serve it as well.

Tada!!!
bbqjoe is offline   Reply With Quote


Unread 09-21-2006, 06:28 PM   #3
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Sounds like the ticket to me, Joe is da man!!!

.... use the rest of those lil containers to make 3 oz jello shots.... and use accordingly :o)
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Unread 09-21-2006, 07:19 PM   #4
beerguy
is One Chatty Farker
 
beerguy's Avatar
 
Join Date: 05-05-05
Location: Fredericksburg Va
Downloads: 0
Uploads: 0
Default

I love it when a plan comes together!

Andy is this your own sauce your are promoting?
__________________
I support PETA - People Eating Tasty Animals
Other half of the Cat Sass BBQ team

Traeger BBQ100
18.5 " WSM X2
Weber Gold Kettle 22 1/2"
Weber 18 1/2 "
Brinkman Gourmet Smoker(retired)
Brinkman 2400 Pro (using sideburner as Charcoal starter)
beerguy is online now   Reply With Quote


Unread 09-21-2006, 09:51 PM   #5
SloppyQ
is one Smokin' Farker
 
SloppyQ's Avatar
 
Join Date: 08-13-06
Location: Lake of the Ozarks
Downloads: 0
Uploads: 0
Talking

Quote:
Originally Posted by Solidkick
Doing a BIG cook this weekend...I don't want the pork to dry out...ideas for what to put in it, or hwo to keep it from drying out?

The Bellys are fixin' 1000 3oz samples to be given away at this weekend's football game...all to promote a bbq sauce, that I only have 4 gallons of.
Which football game is this happ'n at and sounds like you better git to mak'n sauce Kick.
__________________
Lee (SloppyQ)
www.Sloppysbbq.com

Sloppys Backwoods Smokers Comp team
Sloppycreek Comp team
If it's drippin down yer chin it's Sloppy's

KCBS CBJ #9715
Two homemade offset smokers,Two WSMs,One Weber Kettle,One Traeger 075 TEX
One FEC 100
SloppyQ is offline   Reply With Quote


Unread 09-22-2006, 11:12 PM   #6
fivelombardis
is one Smokin' Farker
 
fivelombardis's Avatar
 
Join Date: 08-19-03
Location: TEXAS
Downloads: 0
Uploads: 0
Default

i guess that restaurant bidness has taught ole joe a thing or two, huh?
__________________
That boy just ain't right.
fivelombardis is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Quantity - Ribs and Pulled Pork for 18? Sweet Breathe BBQ Q-talk 11 07-16-2010 03:10 PM
The Large Quantity Barbecue MilitantSquatter Q-talk 10 06-26-2010 02:44 PM
Keeping ribs moist, with out foil? Derek Q-talk 26 06-03-2010 11:54 AM
Pork Butt Serving Quantity Question gsmith140 Q-talk 23 06-01-2010 06:53 AM
Keeping pulled pork moist - why do you folks do? YankeeBBQboy Q-talk 6 11-05-2008 01:02 PM

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 04:49 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.
no new posts