pre cooking meats.

miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

I have had much luck with cooking my briskets and then wrapping them in plastic wrap and refrigerating for up to a week prior to using. the day I need them I just reheat in foil on my cooker at low heat around 250 degrees for about a hour. I just wanted to know will a bone in pork butt or shoulder cook and store and reheat the same safely? I have a gig on the 25th of the month and want to pre cook the big stuff. ribs and chicken are going on fresh the day of. Thanks for your help. mike d.

Jerk Pit Master · Posted: Apr 15 2009 Post subject:

Smoke is a great food preserver, but I would not recommend holding any cooked meat that you plan to sell in the fridge for more than a day or so.

The client usually expects fresh or at the very least, that they could safely store leftovers in the fridge for a few days. BBQ stored in the fridge for 7 days before sale, just does't fit the bill.

Keep it safe and freeze it if you must.

Pit Boss · Posted: Apr 15 2009 Post subject:

Don't reheat for "about" an hour unless you're also using a thermometer to check the meats internal temp.

That temp must be a minimum of 165.
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miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

I read in Paul Kirks bbq cookbook that when he is doing an event, he normaly cooks brisket a day before the event and then reheats it the way I describe. He also said it will stay good wrapped in plastic rap for up to two weeks in the fridge. I have done this on more than a dozen times with brisket and if you ask me it tastes as fresh as one that came right of the smoker. I am just curious as to how pork will hold up to this method. I always want the customers to be happy but time is an issue, I work 55+ hours a week at my regular job and there is no way I can pull it off the day before the event, I will be at my regular job. all I have are weekends to cook. thanks, Mike D.

Bluegrass BBQ · Posted: Apr 15 2009 Post subject:

I understand your situation but if you always want to error on the side of safety. 2 weeks in the refrigerator is a long time to hold food. That is assuming you have it a week and the client has it for a week. I was faced with the same problem when I was working and I cooked one weekend froze it and served the next week end.
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Jerk Pit Master · Posted: Apr 15 2009 Post subject:

Mike,

In my experience pork butts are much more foregiving than beef and will typically hold up better.

Keep in mind that just because it looks, smells and tastes as good as fresh, doesn't mean it is safe to serve. I know your HD would have a fit and your client would have a fit, if they knew.

Personally, I'd eat smoked bbq for up to 6 days in my fridge, but I would never risk it in my business.

kingconsulting · Posted: Apr 15 2009 Post subject:

7 days in the fridge for my personal food is pushing it for me. Wouldn't even cross my mind for a client. No way would I want to take that chance.

I don't care what Paul Kirk says I would cool it down as quick as possible then freeze if you have to do it that way.

I can tell when a brisket has been left over from even the previous day. I'm sure most people can't but why take that chance? Especially with food safety.

Just my opinion.
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miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

O.k. lets say I did cook it a week prior and cooled it quickly then froze it. how soon and how would I thaw it before the event? how many days do you think a chunk of roast beef sits in a deli counter and sliced to order? also someone said make sure the meat is reheated to 165 degrees. If the meat has already been competely cooked before refridgeration what difference does the reheat temp make. Technically you could eat it cold and it wouldnt hurt you. people eat cold roast beef sandwiches don't they? I'm not trying to be a smart ass I'm just trying to get answers. thanks.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

If you cook it and it is designed to be eaten cold (like cold roast beef sandwiches), then no reheating is necessary. It just needs to be kept below 41 degrees.

BUT.......if you are providing it HOT, then it must be reheated to no less than 165....That's the difference

Pit Boss · Posted: Apr 16 2009 Post subject:

miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

I have done it this way over a dozen times and have never once had a problem but from now on I will make sure it's @ 165 before serving. Maybe it was reheated to over 165 and I just got lucky. I have been cooking bbq for a long time and I practice food safety. cold foods stay cold and hot stay hot. I never transport raw meat unless it's in a cooler with a few ice packs. and cooked meats are kept hot while being served. and mayonaise products stay in tubs on ice.I have never had anyone get sick, maybe I have just lucked out. I am still waiting on a response from paul Kirk about his reheating technics. I e mailed him lets see if he gets back to me. I am probably one of the pickiest people you would ever meet about getting good quality food out to people, thats why I was asking these questions. I always go the extra distance to take every step to make a finished product the best it can be.

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

hey Marv,

I think you would be real surprised at how great the brisket is a week later. the way I have done it is to wrap the brisket several times in plastic wrap while the meat is still hot. the plastic wrap actualy shrink wraps to the meat. then I place it in a ziplock bag and drop it in a tub of ice water. after it has set in the ice water long enough to cool completely it goes in the fridge.My fridge is set at 35 degrees. a week later I heat it in my oven in the plastic wrap with the oven at 250. once it's boiling in the wrap I take it out and unwrap it,slice it and it's fricking amazing. I would be willing to bet you my week old brisket could woop your briskets ass in a taste test.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Jeff Hughes · Posted: Apr 17 2009 Post subject:

I bet Paul does not reheat like that at R.U.B.

I bet he would not endorse it for catering...
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miked.bbq · Newbie Joined: 23 Jan 2009 Posts: 94

I tell you what, you would be so surprised at how great the brisket is a week out. I have had brisket at several bbq joints and they don't hold a candle to mine. even after mine has been stored for a week.

Jeff Hughes · Posted: Apr 17 2009 Post subject:

Beating the brisket at the average BBQ joint is not too tough...

Marv has cooked hundreds of briskets, you're talkin' mighty big there...

Sorry you don't like our answers...
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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Jerk Pit Master · Posted: Apr 17 2009 Post subject: Re: y