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 05-12-2007, 03:51 PM   #1
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default The art of holding Q

I couldn't find a thread on how to successfully hold Q. It is one thing to smoke it perfectly and serve it when it is the perfect time for the meat, but quite another to hold it well beyond that time.

I don't know how BBQ joints can figure out how to have the right amounts at the right times. Perhaps the ones with a steady stream of customers have a great advantage over those that don't know when customers will arrive.

On a lesser scale, we all have the same problems at home when the meat gets ready well in advance of what was planned.

Is there a thread that someone can point me to? Or, barring that, any good hints?
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 05-12-2007, 04:14 PM   #2
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Wrap in foil. Wrap in multiple layers of old towels. Put it in a cooler in the sun. The meat will continue to cook for a while with this method so keep that in mind. I've held butts with this method for 5 hours, still too hot to touch with bare hands when I took them out. Got a brisket in the "cooler" right now.

Learned this from "The Brethren".

That said, be sure to keep your coolerin' towels separate from your bath towels. My bride mixed them up in the laundry one time. I dried off after my shower and I smelled like the inside of my cooker for a while. Not that there's anything wrong with that!
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 05-12-2007, 04:19 PM   #3
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Cooler is your friend.

Your best friend.

Will hold a butt that hit 190 to 165 over 3 hours.

If your guests miss a three hour window, farkem, and eat it yourself :)
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 05-12-2007, 04:24 PM   #4
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

All the above plus a 170-180 degree oven works wonders also.
Just make sure they have lots of moisture and stuff will hold a long time.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 05-12-2007, 04:39 PM   #5
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default

http://www.bbq-brethren.com/forum/sh...ad.php?t=10813

I had put this thread in the roadmap.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 05-14-2007, 08:03 AM   #6
Papa Hogg
is One Chatty Farker
 
Papa Hogg's Avatar
 
Join Date: 05-10-07
Location: Racine, WI
Downloads: 0
Uploads: 0
Default

I wrap in plastic wrap, it helps keep the moisture in, then wrap in foil, then wrap in towels & put in a cooler. 3 - 5 hours later still to hot to handle.

Also, I've read some people use a Cambro, just an expensive "cooler" used in the resturant & catering biz...
__________________
BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun

"The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher
Papa Hogg is offline   Reply With Quote


Unread 05-14-2007, 10:00 AM   #7
Mooner
is one Smokin' Farker
 
Mooner's Avatar
 
Join Date: 07-18-06
Location: Southeast Missouri
Downloads: 0
Uploads: 0
Default

All of these suggestions are great. Meat will hold in a cooler for 6-8 hours if you wrap it with towels.
__________________
Jordan
MOFO Chapter
Blue Moon Porkers
FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub
Mooner is offline   Reply With Quote


Unread 05-14-2007, 10:01 AM   #8
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I couldn't find a thread on how to successfully hold Q. It is one thing to smoke it perfectly and serve it when it is the perfect time for the meat, but quite another to hold it well beyond that time.

I don't know how BBQ joints can figure out how to have the right amounts at the right times. Perhaps the ones with a steady stream of customers have a great advantage over those that don't know when customers will arrive.

On a lesser scale, we all have the same problems at home when the meat gets ready well in advance of what was planned.

Is there a thread that someone can point me to? Or, barring that, any good hints?
Just use your hands
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 05-14-2007, 05:20 PM   #9
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Here is a graph put together by The Naked Whiz, you know the dude with the lump charcoal database. He used two towels in the cooler for insulation. The outside temp was 70° to 80°.



The chart pretty much sums up his experiment, but you can read the entire article here.

http://www.nakedwhiz.com/coolerholding.htm

He does make a valid point about folks saying something like "I held a brisket for 6 hours and it was still too hot to handle". He claims that meat in the 115° or 120° range is actually "too hot to handle", but it is in the danger zone. A cable probe in the meat is the most reliable way to monitor it's temp while it is in the cooler.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 05-14-2007, 05:23 PM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Thanks Thirdeye -- very helpful.

It never occured to me to put my maverick to work in the cooler! Duh.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 05-15-2007, 06:50 AM   #11
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

I will second the plastic wrap and then the foil. The plastic wrap will keep the juices in and around the meat insead in the towels and cooler.
__________________
[COLOR=blue]Clay[/COLOR]
[COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR]

[COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR]
[COLOR=#0000ff]Weber Kettle[/COLOR]
[COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR]
[COLOR=#0000ff]Charbroil Gasser[/COLOR]
SP is offline   Reply With Quote


Unread 05-15-2007, 06:56 AM   #12
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SP View Post
I will second the plastic wrap and then the foil. The plastic wrap will keep the juices in and around the meat insead in the towels and cooler.
The plastic wrap is a great idea for more than just holding the juices in for the meat. More often than not, I leave a trail of juice on the floor and counter which plastic wrap will stop.

I'm gonna start doing that too.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 05-15-2007, 08:25 AM   #13
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

The 5-day coolers do a much better job than a regular cooler. I line the bottom of it with a big piece of foil that reflects the heat as well as catch any leaking juice. I put 4 butts in it last week and when I took them out 4 hours later they were still at 170-175*. If I think it's gonna be longer than that I stick a probe in one and cover all of it with foil (shiny side down this time).
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Unread 05-15-2007, 08:33 AM   #14
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

I have also played around with either leaving the cooler in the sun during the cook, or filling with warm water and quickly dry toweling it.

If the cooler is warm as the stuff goes in, it stays warmer, longer

(At least I beleive it does)
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 05-15-2007, 08:37 AM   #15
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by willkat98 View Post
I have also played around with either leaving the cooler in the sun during the cook, or filling with warm water and quickly dry toweling it.

If the cooler is warm as the stuff goes in, it stays warmer, longer

(At least I beleive it does)
I used to laugh at one of my buddies, he slips the loaded cooler into a black garbage bag for some extra heat generation. I guess every little bit helps.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
the Art of BBQ, NJ 6/5-6??? SmokeInDaEye Competition BBQ 8 04-25-2009 04:12 PM
Bacon as Art ricksegers Q-talk 8 05-03-2008 07:04 AM
Logo art slat Q-talk 11 01-30-2007 05:08 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 07:54 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