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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-06-2008, 02:16 PM   #16
Yakfishingfool
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Not in the freezer or fridge, rather put them in a tub and cover with ice, and keep changing the ice/cooling method until they are below 70, then into the fridge. Below 40. Got to cool it fast and that is a big mass of heat to put on a fridge or freezer unless you have a blast freezer. S
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Unread 09-06-2008, 02:27 PM   #17
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Okay...I don't mean to hijack here...I just want to make sure I'm learning correctly from you guys...

If a person had a "do over" for this identical situation...should the butts be removed from the smoker, wrapped in foil, and loaded up into the kitchen oven to finish bringing the temp up to where meat could be pulled? That would give a fellow a chance to get some sleep...for at least a little while...right?

A post above mentioned setting the oven at 400 to warm up a chilled butt. What if the 180 deg butts went right into the oven...what temp should the oven be set at?
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Unread 09-06-2008, 02:49 PM   #18
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Ipop mine in a 325-350 oven and set the remote temp to beep me around 200. Works just great. I pull them out then cooler them for an hour or three, then wrap aggressively if saving and cool asap. Scott
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Unread 09-06-2008, 03:10 PM   #19
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Got it...filed away for future reference!

Sounds like a fellow always needs to keep a good backstock of aluminum foil to save a trip to the store...it would take alot to wrap up 8 butts.

Monty, thumbs up for making the right decision to dispose of the meat...a tough thing to do, but the right thing to do. Thanks for sharing the experience as a learning tool. Kelly
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Unread 09-09-2008, 03:00 PM   #20
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Quote:
Originally Posted by Butt Ugly View Post
Okay...I don't mean to hijack here...I just want to make sure I'm learning correctly from you guys...

If a person had a "do over" for this identical situation...should the butts be removed from the smoker, wrapped in foil, and loaded up into the kitchen oven to finish bringing the temp up to where meat could be pulled? That would give a fellow a chance to get some sleep...for at least a little while...right?
Correct.

Quote:
Originally Posted by Butt Ugly View Post
A post above mentioned setting the oven at 400 to warm up a chilled butt. What if the 180 deg butts went right into the oven...what temp should the oven be set at?
Quote:
Originally Posted by Yakfishingfool View Post
Ipop mine in a 325-350 oven and set the remote temp to beep me around 200. Works just great. I pull them out then cooler them for an hour or three, then wrap aggressively if saving and cool asap. Scott
I agree with Scott.

As for cooling quickly, once you have it to temp, and after a brief stay in a cooler for resting, I like to pull the meat and cryo-suck it asap and then put it in the freezer. This way you aren't trying to deal with big blocks of meat but smaller packages that cool (and reheat) quicker.
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