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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-12-2007, 03:51 PM | #1 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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The art of holding Q
I couldn't find a thread on how to successfully hold Q. It is one thing to smoke it perfectly and serve it when it is the perfect time for the meat, but quite another to hold it well beyond that time.
I don't know how BBQ joints can figure out how to have the right amounts at the right times. Perhaps the ones with a steady stream of customers have a great advantage over those that don't know when customers will arrive. On a lesser scale, we all have the same problems at home when the meat gets ready well in advance of what was planned. Is there a thread that someone can point me to? Or, barring that, any good hints?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-12-2007, 04:14 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Wrap in foil. Wrap in multiple layers of old towels. Put it in a cooler in the sun. The meat will continue to cook for a while with this method so keep that in mind. I've held butts with this method for 5 hours, still too hot to touch with bare hands when I took them out. Got a brisket in the "cooler" right now.
Learned this from "The Brethren". That said, be sure to keep your coolerin' towels separate from your bath towels. My bride mixed them up in the laundry one time. I dried off after my shower and I smelled like the inside of my cooker for a while. Not that there's anything wrong with that!
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Kevin |
1 members found this post helpful. |
05-12-2007, 04:19 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Cooler is your friend.
Your best friend. Will hold a butt that hit 190 to 165 over 3 hours. If your guests miss a three hour window, farkem, and eat it yourself :)
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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05-12-2007, 04:24 PM | #4 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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All the above plus a 170-180 degree oven works wonders also.
Just make sure they have lots of moisture and stuff will hold a long time. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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05-12-2007, 04:39 PM | #5 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Wannabe BBQ Illuminati |
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05-14-2007, 08:03 AM | #6 |
is One Chatty Farker
Join Date: 05-10-07
Location: Racine, WI
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I wrap in plastic wrap, it helps keep the moisture in, then wrap in foil, then wrap in towels & put in a cooler. 3 - 5 hours later still to hot to handle.
Also, I've read some people use a Cambro, just an expensive "cooler" used in the resturant & catering biz...
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BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher |
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05-14-2007, 10:00 AM | #7 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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All of these suggestions are great. Meat will hold in a cooler for 6-8 hours if you wrap it with towels.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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05-14-2007, 10:01 AM | #8 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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05-14-2007, 05:20 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Here is a graph put together by The Naked Whiz, you know the dude with the lump charcoal database. He used two towels in the cooler for insulation. The outside temp was 70° to 80°.
The chart pretty much sums up his experiment, but you can read the entire article here. http://www.nakedwhiz.com/coolerholding.htm He does make a valid point about folks saying something like "I held a brisket for 6 hours and it was still too hot to handle". He claims that meat in the 115° or 120° range is actually "too hot to handle", but it is in the danger zone. A cable probe in the meat is the most reliable way to monitor it's temp while it is in the cooler.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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05-14-2007, 05:23 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks Thirdeye -- very helpful.
It never occured to me to put my maverick to work in the cooler! Duh.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-15-2007, 06:50 AM | #11 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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I will second the plastic wrap and then the foil. The plastic wrap will keep the juices in and around the meat insead in the towels and cooler.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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05-15-2007, 06:56 AM | #12 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
I'm gonna start doing that too.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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05-15-2007, 08:25 AM | #13 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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The 5-day coolers do a much better job than a regular cooler. I line the bottom of it with a big piece of foil that reflects the heat as well as catch any leaking juice. I put 4 butts in it last week and when I took them out 4 hours later they were still at 170-175*. If I think it's gonna be longer than that I stick a probe in one and cover all of it with foil (shiny side down this time).
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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05-15-2007, 08:33 AM | #14 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I have also played around with either leaving the cooler in the sun during the cook, or filling with warm water and quickly dry toweling it.
If the cooler is warm as the stuff goes in, it stays warmer, longer (At least I beleive it does)
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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05-15-2007, 08:37 AM | #15 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I used to laugh at one of my buddies, he slips the loaded cooler into a black garbage bag for some extra heat generation. I guess every little bit helps.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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