jburch3
Well-known member
- Joined
- Mar 20, 2013
- Location
- Atlanta, GA
I'm moving from large private events to actual catering and am working on fine-tuning my food-handling/ cooling processes. Looking for recommendations on the best way to cool full racks of ribs, whole pork butts, and brisket. Typically, I slice my briskets and pull my pork butts which expedites the cooling process. Since I like to leave my rib slabs in tact, those are what tend to give me the most problems.
Also, I'd like to know if anyone has any experience fully cooking pork butts, cooling, and then reheating to be pulled later. I've never done this, but am interested for a number of reasons.
Also, I'd like to know if anyone has any experience fully cooking pork butts, cooling, and then reheating to be pulled later. I've never done this, but am interested for a number of reasons.