cook and store

backyardpigs · Posted: Apr 03 2007 Post subject: cook and store

I have been volunteered to smoke brisket and pork for the church this weekend. I am not a caterer and need some help. I would like to cook everything on Saturday and store until Sunday.

What steps should I take for slicing, storing, & reheating?

Any advice would be helpful.
_________________
Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net

Harry Nutczak · Posted: Apr 04 2007 Post subject:

is there any way you can avoid the pre-cook, and re-heat issue.

mostly all food-borne illnesses are from improper storage, and re-heating.

the longer that meat sits between +40 & +135-140 degrees after cooking and while re-heating the more of a chance of the nasty little bacterias gaining a foothold. if the meat sits in a deep pan it could take as many as 8 hours in a non-commercial refrigerator to get below the dangerous temps. and if you try to keep it hot, it will be a dry out mass of mushy garbage.

Why couldn't you get an early start and serve the food fresh from the cooker and avoid some potential problems with both quality and safety?

and the fact of that wonderful smoke smell permeating the air for the function is always a good thing too.

what do you other guys think??
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Alien BBQ · Posted: Apr 04 2007 Post subject:

How much meat?
_________________
https://www.linkedin.com/in/michaeloberry

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

I like Harry's idea best........after all, you do NOT have the necessary equipment and knowledge (from what you say) to cook, cool and re-heat in the proper time frames.

For ALL's saftey, I would cook the day of the event even if you have to pull an 'all nighter'. Maybe get a volunteer or two to help ..if nothing else, help keep you awake.. Laughing

)
_________________
Often imitated but never duplicated

soonerjimmie · BBQ Fan Joined: 31 Mar 2007 Posts: 134 Location: Quincy IL

To much risk and illegal in some states if you dont have the proper training and feeding the public[/quote]
_________________
Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

backyardpigs · Posted: Apr 04 2007 Post subject:

Thanks for the tips,
Here is what I have "heard" I will be cooking. We'll see what actually shows up:
2 briskets
2 pork shoulders
20-30 chicken thighs-(easy to cook the day of)
a couple of whole chickens
and a few racks of ribs
_________________
Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net

allsmokenofire · Posted: Apr 04 2007 Post subject:

What time on sunday do you need the food ready Mike?
_________________
Mike
Team Enoserv

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

soonerjimmie · BBQ Fan Joined: 31 Mar 2007 Posts: 134 Location: Quincy IL

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

allsmokenofire · Posted: Apr 04 2007 Post subject:

BBQMAN · Posted: Apr 04 2007 Post subject:

You didnt mention what you are cooking on? Not a real big load of food if your cooker is big enough. Obviously, the Brisket and butts will need to be started first.

I agree with the others- I do not cook meats provided by a second (or third party). Go along to receive the meats, and promptly pack on ice.

Chicken as you mentioned is best cooked, and eaten, at the time of need. I don't serve two day old chicken to my own family, unless it is at home for chicken salad. It is cooked fresh for my clients each and every time.

The pork can be cooked ahead of time, bagged up in ziplocks (pork butt) and packed on ice in a clean cooler if you absolutely have too. The idea is to quickly cool the meats. Lots of guys here (non-catering types) freeze pork butt for weeks/months with good results. As this is for the next day, the cooler will work- make sure you have plenty of ice!

Good luck with your event! Very Happy

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

backyardpigs · Posted: Apr 04 2007 Post subject:

Mike-
I am from Broken Arrow.

Thanks for everyone's tips.
_________________
Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net

backyardpigs · Posted: Apr 04 2007 Post subject:

Food needs to be ready around 1pm. I have a large enough cooker to handle the food, so cooking space won't be a problem.
_________________
Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net

Harry Nutczak · Posted: Apr 05 2007 Post subject:

Frosty · Posted: Apr 05 2007 Post subject:

My ServSafe book says NOT to use the same ICE, ( utensils, tools etc.) for RAW meat & cooked meat. After raw meat is pulled out..toss the ice.

also, you CAN hold overnight IF.... You pull the meat off..wrap in foil & bury it in an ice chest full of ice. until internal temp gets below 70 ( I think 45 is better). ..then bag it & put it in the fridge. ( Again, toss the ice,any ice that has been used for chilling/cooling purposes is no longer edible)

Reheat back to 160..then you can hold at above 135....if it gets below 135..you must imediately get back above 160 for at least 15 seconds.

soonerjimmie · BBQ Fan Joined: 31 Mar 2007 Posts: 134 Location: Quincy IL

What is the date on your book? Just different than here.
_________________
Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

Frosty · Posted: Apr 06 2007 Post subject:

This one says '04...

what's different?

soonerjimmie · BBQ Fan Joined: 31 Mar 2007 Posts: 134 Location: Quincy IL

Just some of the temps. Different state different rules. Wink

_________________
Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com