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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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12-06-2011, 11:49 AM | #1 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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holding food
I'm doing 12 pork butts tomorrow for my work.
After I pull the meat, wrap in foil, wrap in towels, and place in a cooler.... How long can the meat sit before it needs to be served? |
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12-06-2011, 11:52 AM | #2 |
Full Fledged Farker
Join Date: 11-01-09
Location: West Des Moines, IA
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At least 4 hours. Probably longer if you pre-heat the cooler with hot water.
Good luck!!
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Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law Last edited by PCDoctor_1979; 12-06-2011 at 11:55 AM.. Reason: Added the part about pre-heating |
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12-06-2011, 11:53 AM | #3 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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Awesome!
Thanks! |
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12-06-2011, 12:43 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I've held as long as 6 hours. I've heard of 11.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-06-2011, 01:48 PM | #5 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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Good to hear!
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12-06-2011, 02:18 PM | #6 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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12 PB's in one cooler together? They will still be too hot to touch. That many will definitely keep themselves nice and warm.
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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12-06-2011, 02:19 PM | #7 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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cooler choice
Greetings,
I have a cooler similar to this that we use on the boat. http://www.polarbearcoolers.com/pola...r-coolers.html Close it up tight and it keeps ice cold and hot stuff warm for a LONG time. It is superior (and $$) than a plastic cooler AND is easy to carry. Could be the right balance between a plastic cooler and a Cambro? Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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12-06-2011, 02:24 PM | #8 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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as stated above. 12 butts in a cooler is will hold at least 12 hrs. if you have a maverick stick one on top then close the lid. 140 is you magic number.
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-06-2011, 02:50 PM | #9 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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You can hold them as long as you want as long as the temp remains in the "Safe Area" above 145*. Once it falls below this temp, you are going to either need to re-heat it or start chilling it down.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from:---> |
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