Serving Question ? - BBQ Central

Go Back   BBQ Central > General > Catering Corner
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-01-2007, 09:55 PM   #1
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Serving Question ?

I am smoking two butts for my brother-in-law tomorrow.(Friday) They will come off the pit sometime tomorrow evening. He is wanting to take them to Churcch for pot luck dinner on Sunday.

I need to know the best way to handle this. I don't see the need to freeze the butts since there is only going to be one day of fridge time.

Should I go ahead and pull tomorrow or pull after reheating on Sunday ?

What temps do they need to be at for serving?

If pulled ahead of time they will have to be reheated in the warming ovens in the kitchen at Church. I don't have a serving pan that uses a sterno. Is that something that I need to consider?

Thanks in advance for thoughts.
__________________

__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 10:21 PM   #2
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Re: Serving Question ?

Quote:
Originally Posted by Cliff H.
I am smoking two butts for my brother-in-law tomorrow.(Friday) They will come off the pit sometime tomorrow evening. He is wanting to take them to Churcch for pot luck dinner on Sunday.

I need to know the best way to handle this. I don't see the need to freeze the butts since there is only going to be one day of fridge time.

Should I go ahead and pull tomorrow or pull after reheating on Sunday ?

What temps do they need to be at for serving?

If pulled ahead of time they will have to be reheated in the warming ovens in the kitchen at Church. I don't have a serving pan that uses a sterno. Is that something that I need to consider?

Thanks in advance for thoughts.
Never work for family , but since you did... pull, put in foodsaver-bag and reheat in the church kitchen in near boiling (hot simmering( water). Just my .02
__________________

DATsBBQ is offline   Reply With Quote
Old 02-01-2007, 10:35 PM   #3
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
I don't think I will have that kind of time Dat. I am leaning towards pulling and placing in trays covered with foil and putting in the ovens to warm up for about three hours. I think those warmers are set at 155 deg.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-01-2007, 11:57 PM   #4
Pork Butt
 
SoEzzy's Avatar


 
Join Date: Dec 2006
Location: SLC
Posts: 178
I would pull it put it in foil pans for its day in the fridge, covered with foil too!

But to reheat I would do it shorter and hotter, an hour and a half to two hours at 225 - 250 in the oven, leave it covered all the time it is in.
__________________
"There's no such thing as a little garlic" A. Baer


http://www.soezzy.com/

KCBS certified barbecue judge.
SoEzzy is offline   Reply With Quote
Old 02-02-2007, 02:11 AM   #5
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Quote:
Originally Posted by SoEzzy
I would pull it put it in foil pans for its day in the fridge, covered with foil too!

But to reheat I would do it shorter and hotter, an hour and a half to two hours at 225 - 250 in the oven, leave it covered all the time it is in.
Ditto. Don't worry about chafing pans. It'll be gone before bacteria gets a chance to grow on it! That takes four hours.
__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Old 02-02-2007, 04:50 AM   #6
Smoker


 
Join Date: Sep 2005
Location: Essex Jct. Vermont
Posts: 348
I think you need to re-heat the pork to at least 165* for 15 seconds, that may have been lowered last year by the health departments.

I've sent in pork to my wifes work in crock pots. We just add some sauce and apple cider and let her rip stirring often.
__________________
Rich

www.lostnationvt.com
Rich Decker is offline   Reply With Quote
Old 02-02-2007, 06:19 AM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Serving Question ?

Quote:
Originally Posted by Cliff H.
I am smoking two butts for my brother-in-law tomorrow.(Friday) They will come off the pit sometime tomorrow evening. He is wanting to take them to Churcch for pot luck dinner on Sunday.

I need to know the best way to handle this. I don't see the need to freeze the butts since there is only going to be one day of fridge time.

Should I go ahead and pull tomorrow or pull after reheating on Sunday ?

What temps do they need to be at for serving?

If pulled ahead of time they will have to be reheated in the warming ovens in the kitchen at Church. I don't have a serving pan that uses a sterno. Is that something that I need to consider?

Thanks in advance for thoughts.
I've reheated in pans and crock pots, both work fine. But like Rich said think about adding a liquid or sauce of your choice when reheating to keep the meat moist. Pulled pork will dry out real quick when reheating. The only down fall to reheating in crock pots is they take a long time to warm the meat through.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-02-2007, 07:54 AM   #8
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
The crock pot may be the way for me to go since it will have a few hours to heat up.

I assume "High" would be the right setting for a few hours.

How much cider for two butts ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 02-02-2007, 08:33 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Cliff H.
The crock pot may be the way for me to go since it will have a few hours to heat up.

I assume "High" would be the right setting for a few hours.

How much cider for two butts ?
I would mix some of the rub you are using along with apple juice and/or vinegar to suit your taste. Use just enough to wet the meat and have just a little liquid sitting in the bottom of the crock pot. Stir it every 30 minutes or so.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-02-2007, 09:19 AM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by Cliff H.
The crock pot may be the way for me to go since it will have a few hours to heat up.

I assume "High" would be the right setting for a few hours.

How much cider for two butts ?
Don't make soup out of it. :P

What Larry said.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.