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Now what?

 
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Burbs
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Joined: 31 Oct 2008
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PostPosted: Sat Dec 05 09 10:15 pm    Post subject: Now what? Reply with quote

Well, my pork butt is at 185 and should be done in about an hour or so(I'm pulling it at 190).The pot luck dinner isn't until 4pm today. I was thinking of wrapping it up in foil and putting it in the oven. Now, will I have to warm it up when I get to my destination around 3:30pm or will it still be warm? My plan is to pull it when I get there. If I have to warm it up, what's the best way of doing that without "messing" it up?

What about leaving it in my oven under the "warm" setting?

Thanks,

-Chris
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charleso
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PostPosted: Sat Dec 05 09 10:20 pm    Post subject: Reply with quote

If I were you I would let it rest a bit, go ahead & pull it, then chill it. About 2-2 1/2 hrs before the dinner, put it in a 275-300 deg. oven to warm it. If you foiled it, save the juice & pour over the pp. If not, pour a little apple juice over it(about 1tbls per pound).
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rjacobs
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PostPosted: Sat Dec 05 09 10:38 pm    Post subject: Reply with quote

I agree with Charleso.

Wrap it in foil, a towel, and toss it in the cooler for an hour. Then pull it. Then put the pulled pork in the fridge. Re-heat it later on today. Don't try to hot hold it for that long.
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k.a.m.
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PostPosted: Sat Dec 05 09 10:41 pm    Post subject: Reply with quote

charleso wrote:
If I were you I would let it rest a bit, go ahead & pull it, then chill it. About 2-2 1/2 hrs before the dinner, put it in a 275-300 deg. oven to warm it. If you foiled it, save the juice & pour over the pp. If not, pour a little apple juice over it(about 1tbls per pound).


That would be my plan as well. Smile
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Burbs
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PostPosted: Sat Dec 05 09 10:43 pm    Post subject: Reply with quote

Well, 3 out 3 have agreed on the method, therefore, I will have to go that way!

Thanks for the help.

Chris
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Hell Fire Grill
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PostPosted: Sat Dec 05 09 10:53 pm    Post subject: Reply with quote

Don't eat any of the bark untill dinner time.
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Burbs
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PostPosted: Sat Dec 05 09 10:55 pm    Post subject: Reply with quote

One more question, I'm going to be using Roxy's S.C. mustard sauce, but I was thinking of offering another as well, to give the people choices. Any recommendations? I'm searching high and low, but nothing has tickled my fancy yet.
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charleso
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PostPosted: Sat Dec 05 09 11:07 pm    Post subject: Reply with quote

Try this:

1 bottle of your favorite ketchup
1 2 liter ginger ale
2 tbls good worchestershire sauce
1 tbls lemon juice
1 tbls lime juice
brown sugar, to taste(about 2 tbls for me)
your favorite bbq rub
red pepper flakes

Put the ketchup in a sauce pan over medium heat.
Rinse out bottle with ginger ale & pour in pan.
Add worchestershire, lemon, & lime juice.
Add brown sugar, rub, & pepper flakes to taste.
Let sauce simmer for 30 min, adjust flavor with spices, thickness with ginger ale.
I like Tony Chachere's Herbs & More seasoning & usually add some of it along with the rub.
Go easy with the red pepper flakes-they continue to "bloom"(get hotter) as the sauce cools.
Pour sauce back into ketchup bottle for easy serving. You will need an extra bottle or container(mine usually yields about 1.5-1.75 times the ketchup volume)
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doug
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PostPosted: Sat Dec 05 09 11:51 pm    Post subject: Reply with quote

disolve a tsp of your rub in a cup of bottled water and use that to add moisture back into your pp
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JamesB
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PostPosted: Sun Dec 06 09 12:15 am    Post subject: Reply with quote

I would take it to at least 200 if your going to pull... and I'd reheat as the others stated.
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Smokin' Hoglegs
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PostPosted: Sun Dec 06 09 1:31 am    Post subject: Reply with quote

Roxy has recently posted a K.C. style sauce that looks pretty good!
http://www.thesmokering.com/forum/viewtopic.php?t=33602
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