First big cook...Did I screw up?

Alien BBQ · Posted: Aug 19 2008 Post subject:

To answer your question on quick cooling here are some ideas. Pulling the butts and letting then sit out for about an hour while the juices redistribute is okay. Next you need to split the meat into smaller pieces to allow it to cool quicker. You could put them in an ice bath to rapidly drop the temp. This involves filling your sink with ice and placing the chunks of meat in an open plastic bag and letting them sit in the ice. Or you could by a small chest freezer with a turbo chill feature. I bought one for $130. I keep milk jugs with frozen water in them to keep things cold. When I need a quick chill, I hit the button and take out enough jugs to allow me to place the meat in (again with the bag open.) Just remember that plastic insulates, metal radiates. Sealing the bag seals in the heat.
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Jeff_From_VA · BBQ Pro Joined: 02 Jun 2008 Posts: 720

Dry Ice will cool things in a hurry

r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

I wouldnt want to throw them away, but if I had to I would have to grab one and start eating it whole, caveman style, and see how it taste to determine if I should keep some for myself.
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Teleking · Posted: Aug 19 2008 Post subject: Re: First big cook...Did I screw up?

BBQMAN · Posted: Aug 20 2008 Post subject:

The easiest (and safest) way to cool that much pork but is similar to what alien reccomends. Most of us don't own a blast cooler.

And CrazyChef does have the proper reccomended cooling times per HD.

Pork butts pull easier when hot, and come to room temp quicker.

Then bag in freezer quality ziplocks (5 pounds of meat fits neatly in each bag) and LAYER in ice in a clean sanitized cooler. Not some ice, but a LOT of ice.

Then they can go into the fridge.

I'm with the others, that meat has been in the danger zone (as well as everything else) in the fridge WAY TOO LONG to be considered safe.

Boo hiss on the homeless shelter joke as well.

Most raunts here in Florida would not donate hazardous foods for fear of a lawsuit. Even if the foods were cooked and stored properly by the raunt, they were afraid of time/temp abuse by the shelter and the resulting lawsuits that then might occur. That law has since been changed. Ruants can no longer be held liable for their donations.

That's a good thing, I truly hate to see good food go to waste when so many go without! Mad

The shelter that I donate to here is very selective on who they accept food from, but always happy to see me because they know whatever I give them I would feed my own family and clients.

Please support your local food pantries, just not with tainted foods!
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BBQMAN · Posted: Aug 20 2008 Post subject:

wingwalker · Joined: 05 Jul 2007 Posts: 3

Thanks to all for the replies and advice. My account got locked right after I started this post and I'm just now able to respond. I pretty much knew the answer before I posted, but it was tough to swallow (bad pun). I had built a couple of fires in my Fat 50 before but this was the first cook. I think we'll cut it in half next time and I'll do it when I have at least 2 days available. I travel constantly with my job and it's hard to find the time, but I'll make it work next time. Thanks again guys, this forum is awesome!