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tonyg
BBQ Pro
Joined: 10 Feb 2006
Posts: 628
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 Posted: Mar 17 2007 Post subject: Holding Pulled Pork |
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Thanks for your help
Last edited by tonyg on Feb 04 2010; edited 1 time in total |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Mar 17 2007 Post subject: |
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IMO it wont hold that long without danger of drying things out or setting someone up for food poisoning.
If it was going to be me providing the food, I would cook it all a day in advance, (at least), get it up to 200° F internal, remove from the smoker and pull at that time, load into aluminum pans, separate the pans for each shift, to suit the numbers of people involved, (calculate the weight at 3 servings / lb and add 5% if you are not serving the pork yourself), spritz the pulled pork with some apple juice, then lid the pans with foil and refrigerate overnight.
If you have warming oven available then warm one set of pans at 200° -225° F for 1½ - 2 hours to serve the first shift, then 2 hours before lunch for the second shift warm the second set of pans.
If you don't have an oven you can use to warm this way, but you have a microwave, then use a vacpac, (beg or borrow one if you have to), the vacpac bags can then be either dropped into boiling water or zapped directly to do the reheating.
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Mar 17 2007 Post subject: |
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| I agree with Soezzy... |
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marvsbbq
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Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 17 2007 Post subject: |
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I agree also....nice that we all agree  
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Mar 18 2007 Post subject: |
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We all agree, there must be something wrong!
Please someone come in and disagree with us or we'll never live this down.
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Here's a change Robert.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Mar 18 2007 Post subject: |
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I agree too! 
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"I Turned A Hobby Into A Business".
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 20 2007 Post subject: |
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me too.
I hate holding food hot for more than 1/2 hour.
Are you cooking on site? preparing at a different location and deliverying?
maybe a bit more information and I am sure BBQMan, Marv,SoEzzy, & Gordons could offer up several different methods to pull this off and still have a quality product that is not destroyed by excessive holding times.
My thoughts?
If you are not cooking on-site, the food could be prepared ahead of time, be held cold, heat the required amount panned-up in the smoker for each shift when needed(if that is what you are using)
or stagger you start times so the items are done when needed. (this is if you are cooking on site)
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Alien BBQ
BBQ All Star
Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico
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| Posted: Mar 20 2007 Post subject: |
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| SoEzzy wrote: | We all agree, there must be something wrong!
Please someone come in and disagree with us or we'll never live this down. |
I will disagree 
.. I will let you guys pick and choose which area to put me down for.
Actually these guys are dead on when it come to your good name and the quality of your food. To answer your question as asked, you can hold pulled pork at 140 degrees (food temp) for a while. But I would really ask myself why? Pork will dry out quickly and the quality of the food on a serving line will degrade quickly. The spritzing works great, but staggering the service sounds like the best idea. If you are not cooking it on site, the real danger is in getting it cooled quickly enough from the night before. Improper cooling (and re-heating) has probably caused more food born illness cases than holding it too long. As far as holding it at 140 on the serving line, are you using a steam table or chafing dishes with solid fuel? Both can have their problems in maintaining temp. Keeping it in the smoker is the easiest (if it is going to be there). What are your exact plans????? These guys are pro's but they need a little more info I'm sure.
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Frosty
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Joined: 21 Oct 2006
Posts: 783
Location: Allegheny National Forest-PA
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| Posted: Mar 24 2007 Post subject: |
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Here's my take.for what little it's worth..
I'm a great fan of the Nesco,or Rival roasters.
It TOO DAM bad SOMEBODY doesn't make a foil liner insert for these things 
BUt...After reading my "ServSafe" book...I would think that as long as the pork has reached 160` for at least 15 seconds...you can then hold at 135` as long as you want.
My idea here...take a full size foil chafing pan...poke a few slits in the bottom...
put an inch of water in the bottom of the roaster pan to provide moisture..
cram the foil pan in the roaster pan ( It won't fit all the way down)
put pork in the foil pan & turn roaster up to about 150`..
this SHOULD ..in my mind...keep the pork at 135` or higher
AND..the 'steaming ' action coming up thru the foil pan should keep the pork from drying out...
I would then make sure I didn't run out of water under the pan,,And,, check the temp of the pork occasionaly to maintain 135-145`
what do you folks think ??? |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 24 2007 Post subject: |
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Sounds pretty 'okie-fide' to me........but might just work...
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tonyg
BBQ Pro
Joined: 10 Feb 2006
Posts: 628
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| Posted: Mar 24 2007 Post subject: |
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Although I had not come up with a plan yet, in the back of my mind I envisioned "turkey roasters".
I really appreciate the input.
I will be cooking it on site.
Tony |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Mar 24 2007 Post subject: |
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| tonyg wrote: | Although I had not come up with a plan yet, in the back of my mind I envisioned "turkey roasters".
I really appreciate the input.
I will be cooking it on site.
Tony |
I had several of them when I first started catering but got rid of them because a lot of places we used them (we had 6) would blow the circuits.
Even if we only used a couple of them and someone plugged in something else.........BAHM!!!
In your case where you might only use 1-2, would probably work. But they take a LOT of power so be prepared just incase. You might not be able to plug both into same outlet. Sometimes different outlets are on a different breaker which would help.
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Often imitated but never duplicated |
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Mar 24 2007 Post subject: |
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| marvsbbq wrote: | | tonyg wrote: | Although I had not come up with a plan yet, in the back of my mind I envisioned "turkey roasters".
I really appreciate the input.
I will be cooking it on site.
Tony |
I had several of them when I first started catering but got rid of them because a lot of places we used them (we had 6) would blow the circuits.
Even if we only used a couple of them and someone plugged in something else.........BAHM!!!
In your case where you might only use 1-2, would probably work. But they take a LOT of power so be prepared just incase. You might not be able to plug both into same outlet. Sometimes different outlets are on a different breaker which would help. |
Man , my warmers are like that...cant put more that 2 on a circuit or it blows. Since I am starting to get more and more weddings, I'm gonna purchase a few nice cafers so I dont have to worry about that anymore... |
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soonerjimmie
BBQ Fan
Joined: 31 Mar 2007
Posts: 134
Location: Quincy IL
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| Posted: Apr 03 2007 Post subject: |
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Cant beat good cambros
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Ranucci's Big Butt BBQ
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Joined: 27 May 2006
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Location: Endwell, NY
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