PalmettoSmoke
Knows what a fatty is.
- Joined
- Jun 27, 2007
- Location
- Columbia...
So, my pork tends to cool down pretty quickly when I start pulling and preparing for turn ins. What are your secrets for keeping it warm, or getting it warm again?
As a CBJ I don't think I've EVER had a hot or even warm pork turn in. They're all about room temp by the time they get to the judges table.
You could put your pork back in the smoker to warm it back up before you turn it in....... Oh.. sorry, no you can't...
Yup, no legal way to reheat, and least not in KCBS. What you can do is, as others have said, is use hot hot sauce. It's also legal to heat a dutch oven or cast iron pan, then remove it from the heat and keep the pork in there while you select pieces and box. Retained heat is fine, an active heat source is not.
So you say it's legal to heat a Dutch oven up and pull your pork in it? That's a good idea. I will have to use that one.
On another note, chicken has to be served hot?