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Food Handling General Discussion General and open discussion for food handling and safety.

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Old 06-09-2019, 10:54 AM   #1
Knows what a fatty is.
Join Date: 02-10-17
Location: White Bear Lake MN
Name/Nickname : Greg
Unhappy Cambro and Baby Backs

I recently cooked for my nephews graduation party and did some baby backs as a personal request from him. The issue I ran into was when the ribs were done I put them in full sheet aluminum pans and covered with foil. I poked a few holes in the foil to vent the steam. They were done to perfect texture when I put them in the Cambro. When I reached my destination about 20 minutes away they had steamed and now were overcooked to the point they were literally falling of the bone. I also cooked 40 lbs of pulled pork and 20 lbs of pulled chicken which were delivered the night before and reheated.

My question is do I need to let them rest longer to cool before I lock them away in the Cambro for transport? They were still gone within 15 minutes but I was not happy with the product I was serving to his guests. Approximately 80 to 100 people. everyone said they were good but who's gonna knock free BBQ.

Any tips would be appreciated.


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Old 06-09-2019, 01:43 PM   #2
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Join Date: 01-31-19
Location: South Bend, IN
Name/Nickname : Bob

I was mortified the first time we did exactly this for a church luncheon service, sometimes you learn from a mistake or maybe more appropriately what you consider a mistake and other people look on as an improvement.

That was the day I learned the masses really prefer fall off the bone, slide the bones right out of the rack tender ribs so long as they are still moist and juicy.

I heard about those ribs for months afterwards and that's all anyone has wanted since.

Try a people's choice taste test sometime and serve them up a firm pull from the bone and fall off the bone and see what they say.

I think you'll be surprised at how overwhelming most folks preferences are just so long as they aren't dry.
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Old 06-09-2019, 02:52 PM   #3
somebody shut me the fark up.

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Join Date: 01-14-06
Location: At home on the range in Wyoming

A Cambro hot box is very efficient. I usually let meats cool to 170° before going in to the box, and if I'm holding meats for several hours I'll crack the door once an hour to allow some of the heat to escape.

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Old 06-09-2019, 04:29 PM   #4
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Did you pan & cover the ribs right away? If you're at your desired doneness, it can be beneficial to let the meat cool a little bit before covering and holding. If you put 'em in the Cambro right away, there'll be a good amount of carryover cooking.

If I'm not holding for very long, I won't even cover the stuff before I put it in to hold. But that's if 'm stationary - I totally get wanting to cover something when you're on the move so as to keep down the possibility of a mess.
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