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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 09-03-2010, 09:29 PM   #1
Paulmark
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Default More pre cooked pork questions

I know this has already been talked about but I didn't want it to look I was hi-jacking.
I'm doing a party of 100 with 40lbs. tri tip and 40lbs(cooked weights) pulled pork. On site for the tri tips and pre cook the pork. I'm going to be very busy with everything. So I thought I could cook, pull, and freezer bag the pork. I thought about using an ice water, or (rock salt and ice, or dry ice???) bath to get it down to temp, then hold them in coolers layered with ice. I figure I'll have about 10 or 12 gallon freezer bags. Pull time, maybe 18 hrs. before service. Two hrs. to 70 and 4 to under 40, if my serve safe memories are correct?
I also thought about doing an all night cook, wrap and cooler them around 8 am, bring them to the hall at 10 am and put them in the ovens on site. Dinner is at 5:30 pm. ???? I'm just worried about the timing and about how much help I can count on. It's driving me nuts, or to drink , heck both...I can use all the feed back I can get..thanks brothers (and or sisters )
PS I probably have plenty of time with 7 plus hours on site before service, but I'm just a worry wort
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Unread 09-03-2010, 11:09 PM   #2
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bro... breath...

cook the pork before, pull, chill it and reheat it that day. add a bit of rub and water or apple juice wen reheating to make sure it's tasty.

the TT on site is the only way to go, I would start grillin em an hour and a half before service if doing a sear first method. bring to 130 and rest 20 or so. slice and serve out of the warm au jus that comes off em. they'll love it.
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Unread 09-04-2010, 07:34 AM   #3
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OK wha you are suggesting is illegal for a licensed caterer in MI. Can't hold any meat for mroe than 4 hours in a cooler. Must have NSF approved refrigeration. I'll bet it's the same in CA.

But if you are not licensed and doing this on the side it sounds like a good plan understanding that the licensing rules are there to protect you from serving potentially dangerous food. I know it's done all the time and we all do it for home use and don't get sick. But serving the public is a different situation.
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Unread 09-04-2010, 09:07 AM   #4
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Is there any way you can do an overnight to pull at 2pm? That way you can get them off the smoker and be able to hold until service and not have to re-heat.
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Unread 09-04-2010, 04:00 PM   #5
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Quote:
Originally Posted by KnucklHed BBQ View Post
bro... breath...

cook the pork before, pull, chill it and reheat it that day. add a bit of rub and water or apple juice wen reheating to make sure it's tasty.

the TT on site is the only way to go, I would start grillin em an hour and a half before service if doing a sear first method. bring to 130 and rest 20 or so. slice and serve out of the warm au jus that comes off em. they'll love it.
Thank you very much, The TT's that's exactly how it's going to be done.
The pork, I'm leaning towards an all night cook, take them off 9am wrap then cooler them, transport to the facility at 10am and put them in holding ovens at 180 or so. hold 'em, pull an hour before service, put them in hotel pans and foil, then serve using the steam table located at the facility. Sound about right? Thanks again.

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Originally Posted by Ford View Post
OK wha you are suggesting is illegal for a licensed caterer in MI. Can't hold any meat for mroe than 4 hours in a cooler. Must have NSF approved refrigeration. I'll bet it's the same in CA.

But if you are not licensed and doing this on the side it sounds like a good plan understanding that the licensing rules are there to protect you from serving potentially dangerous food. I know it's done all the time and we all do it for home use and don't get sick. But serving the public is a different situation.
Thanks a bunch Ford, yes the rules are pretty much the same here. I took the serve safe course at school so I should know better This thing is for my friends B day party. I'm just cooking for free. I'm pretty sure I'll do what I said above, with an all nighter, and I'll have about an hour of time between pulling the pork off the smokers and getting them in holding ovens on site. Thanks again.

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Originally Posted by PorkQPine View Post
Is there any way you can do an overnight to pull at 2pm? That way you can get them off the smoker and be able to hold until service and not have to re-heat.
Thank you very much PQP, yes I'm going do the overnighter
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