New to bbq, quick question....or two. - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-01-2013, 11:28 AM   #1
BBQ NOOB
 
Join Date: Dec 2013
Posts: 7
New to bbq, quick question....or two.

Well, I am brand new to bbq. I have been reading up for a few weeks, and should have my first smoker up and running by the end of next week (ordered a big poppas smoker kit). I plan on starting with some pulled pork because it seems to be easiest, and it's pretty cheap. I've also read that it is a lot more forgiving which might be important in my case. I have a few questions, though. First, I read that after it's done cooking you should let it set for 30 min to an hour to let juices redistribute. I am curious if that is correct advice? Also, if you let the meat set or if you plan to take the meat to a different location to eat how do you keep it warm? I know these are probably questions that seem silly, but like I said I am brand new. Thanks for any help in advance!
__________________

ojsmitty is offline   Reply With Quote
Old 12-01-2013, 12:53 PM   #2
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Welcome. Most typical strategy is when the meat gets done wrap in foil and throw into an empty ice chest with folded up newspapers on top and bottom. Will help the finished product to rest a bit and keep it hot/warm for a long time. Thick Styrofoam ice chest works best. If you want to take it somewhere else just load it up. How long it stays hot depends on how much meat there is. Couple butts prob still be real warmish 8 hrs later..if a person dont raise the lid to peak etc. Best of fortunes on the new hobby.
__________________

bigwheel is offline   Reply With Quote
Old 12-01-2013, 12:55 PM   #3
BBQ NOOB
 
Join Date: Dec 2013
Posts: 7
Perfect answer! Thanks!
ojsmitty is offline   Reply With Quote
Old 12-02-2013, 09:01 AM   #4
Saint O'Que
 
Bob In Fla.'s Avatar


 
Join Date: Oct 2008
Location: O-Town, Florida
Posts: 1,115
Quote:
Originally Posted by bigwheel View Post
Welcome. Most typical strategy is when the meat gets done wrap in foil and throw into an empty ice chest with folded up newspapers on top and bottom. Will help the finished product to rest a bit and keep it hot/warm for a long time. Thick Styrofoam ice chest works best. If you want to take it somewhere else just load it up. How long it stays hot depends on how much meat there is. Couple butts prob still be real warmish 8 hrs later..if a person dont raise the lid to peak etc. Best of fortunes on the new hobby.
I think he's got it.
__________________
The Battle Wagon used on the BBQ Pitmasters Show "Chicken Wang, Chicken Wang, Chicken Wang" NOW lives in O-Town, Floriddy
Stump's Smoker "Baby" (Pretty in Pink)
Stump's Smoker "Tailgater"
Stump's Smoker "Monster" (01/08/2013)
Weber Smokey Joe (Homer Simpson Edition Mini BGE
Bob In Fla. is offline   Reply With Quote
Old 12-02-2013, 05:49 PM   #5
Baby Back


 
Join Date: Aug 2013
Location: WNY
Posts: 63
I herd wheel wraps in foil and puts it under the hood of his pick up while driving to where he has to get to keep it warm.

Pigs
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs is offline   Reply With Quote
Old 12-03-2013, 11:01 AM   #6
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Yes..that should work too. Seems like old Genghis Kahn carried around raw meat under his saddle to have a snack after a hard day of raping and murdering folks. Or maybe that was Atilla. The bouncing around on it all day seems to have cooked it ok. Classic case of meat beating perhaps?
bigwheel is offline   Reply With Quote
Old 12-04-2013, 12:56 AM   #7
BBQ Central Pro
 
boozer's Avatar


 
Join Date: Jul 2013
Location: omaha ne
Posts: 786
With that said, the Khan riders actually fermented goat milk and honey the same way. So...
boozer is offline   Reply With Quote
Old 12-04-2013, 06:30 PM   #8
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Yall know how to make fat boys hungry. Congrats.
bigwheel is offline   Reply With Quote
Old 12-05-2013, 01:19 AM   #9
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Most of the time I use a cooler lined with newspaper to transport. And yes you really should let it rest, I would actually let it rest a bit longer than 30 or 60 min. I tend to let mine rest for at least 2 hours. Good luck on the cook.
__________________

__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max 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 04:34 PM.


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