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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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Old 09-22-2008, 05:41 PM   #1
Got Wood.
Join Date: 08-06-08
Location: Salt Lake City, UT
Default Open house

Will be cooking some pork butts over night and then will be foiling and packing them in a cooler in the morning to take to an open house that's going on all afternoon. After taking them out of the cooler how I can I serve it during the afternoon and keep it from getting everyone sick? Frigerate and bring out small portions?


Last edited by Phred; 09-22-2008 at 05:42 PM.. Reason: correct spelling errors
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Old 10-03-2008, 03:43 PM   #2
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

If you keep it out of the danger range of 40* to 140* you should be ok... I've found that I keep mine hot and put it into a pre-heated cambro it holds for hours!

I would pack up a number of 1/2 pans and pull one out when you need it... Remember to check the temps often!!!
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Old 10-03-2008, 05:09 PM   #3
Bbq Bubba
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Get a disposable chafer set and use half pans at a time.

Keep it above 140* and check often!
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