Help me time this out...

ABQBBQ · Posted: Jul 15 2007 Post subject:

Yes C, I'm going to say you are the bad guy here. You could have said, "Thank you." If you were not getting the answers you wanted, you could have clarified your post or started another thread. You could have just ignored the people who misread or didn't otherwise understand your post. Instead you decided to call out the people who took the time to answer your post.

I could have ignored your bad behavior in this thread. I could have addressed it directly. Instead, I decided to use humor to highlight your bad behavior. It was my way of calling you out.

I don't post very often, but I read almost every post. I think this is a pretty good forum. Generally speaking, everyone here is kind and decent. It really bothers me when the attacks start, because that is not what this forum is all about. Maybe Harry and Pete misread your post, and maybe they didn't really answer your question, that was no reason for you to attack them. Your best course of action was to ignore their advice and wait for someone else to respond.

I'm going to go out on a limb here and say you are incapable of admitting that you are wrong in this case. I hope I'm wrong, but I'm willing to bet that the attacks continue.

Robert.

OddThomas · Posted: Jul 15 2007 Post subject: Re: Q

OddThomas · Posted: Jul 15 2007 Post subject:

CtheSmoke · Posted: Jul 15 2007 Post subject:

skybob · Posted: Jul 15 2007 Post subject:

Well, Smoke, I hope the cook works for you. The people you work with will certainly enjoy the smoked pulled pork. So did you go from 3rd to 1st shift?
I"ve been on 2nd for about the last 15 years, probably the only thing keeping me and the wife from getting a divorce. Laughing

CtheSmoke · Posted: Jul 15 2007 Post subject:

ABQBBQ · Posted: Jul 15 2007 Post subject:

Odd,

I'm not trying to be the police. I thought C was over the top with his response to Harry and Pete. I didn't call him names. I didn�t say he couldn't read. I just tried to point out that there was a better way to handle the situation.

C,

I have read your posts before. Your response seemed out of character to me. The comments to Harry about reading comprehension and knowing the difference between ribs and butts were just not necessary.

Of course, my comments are not necessary either. I didn't add anything to this thread. I only detracted from it. I apologize to anyone I may have offended.

Good luck with your butts. I'm sure your co-workers will enjoy them.

Robert.

CtheSmoke · Posted: Jul 15 2007 Post subject:

Ok, lets just let it go...

If I offened anyone here, Harry, Pete or anyone else I'm sorry. It was not my intention... Maybe my trigger was filed a bit too smooth... What ever, lets just go on and make good Q, Together.... Wink

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Hair today, gone tomorrow...

Pete · BBQ Fan Joined: 31 Aug 2006 Posts: 217

Don't sweat it, I wasn't offended. I did feel for Harry though. I didn't address your original plan because I didn't agree with it. So I ignored your plan and suggested an alternative. I probably should have said that, but I didn't.

Personally, if pressed for time, for whatever reason, I'd rather cook ahead so I can focus on the quality. If done well and handled properly, great Q will still taste great even if served after the day of the cook. Slow cooked foods tend to fall into that realm where it can taste better the next day. If you had to cook it differently than you normally would, you can't really ensure that the quality is up to your normal standards. Arguably it would not be your best. Does a butt held at 200 for an extended amount of time long after it's ready count as the freshest? Bear in mind that long holding times after the meat is ready changes the quality of the meat. Even tightly foiled things leak, so you can't guarantee that it will retain all its moisture.

So, the bottomline is you gotta do what you feel comfortable with.

OddThomas · Posted: Jul 15 2007 Post subject:

Well I'm personally offended as hell and say we keep fighting about it.

Actually, I'm just running my mouth... as usual. I can see both sides of this argument and I think it was just a big misunderstanding. Maybe "C" could be a little more diplomatic and maybe "H" could be a little less by the book. Don't get me wrong technically speaking, as usual when it comes to food safety, Harry is 100% right--the safest thing to do is cook, properly cool, reheat, and keep hot during serving.

However, I take my sandwich to lunch every day in my little mini-cooler and by lunch time (5-6 hours later) it's a little below room temperature--in all my years of doing so, it's never made me sick. My grandma's thawed chicken on the counter since I can remember and she's never put anyone in the hospital. I've eaten my fair share of last night's pizza that got left on the counter--I'm still kicking.

My point is, although it's not the best plan, it's not likely "C" will kill anyone (or cause anyone... err... "intestinal issues") with his "kept warm for 6 hours" BBQ, so maybe the best thing for us to do is try to help him with his original question, which was how to best time the effort and maybe add in a "but if it were me" clause for your conscience.

BTW, are we all men in black now, cause if we are I got dibs on "Q".

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Its seems funny to me that you would ask advice on the forum, and then complain when you do not get the advice you wanted to hear. If you really do want to give your co-workers the freshest Q, you would not dare put in it the oven, except to maybe warm it up. Cook it all ahead of time on the smoker, pull it and sauce it, and put it in the fridge overnight. Bring it to work the next morning and re-heat. bring in a hot plate, or a small grill, and heat it in foil pans. Like it or not, it will turn out better then finishing it in the oven. and harry is right, you cannot rest a butt from 6 am to lunch time, and you said it would be a hassle to have your wife bring it in.

OddThomas · Posted: Jul 16 2007 Post subject:

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

I am not stirring the pot as you say, and why do you care? The man asked a question, and i gave him an answer. If you want to keep a butt "warm" for 6 hours, then be my guest. The rest of us know better.

OddThomas · Posted: Jul 17 2007 Post subject:

Fair enough--I just thought he had already been well chastised for his comments toward Harry and everyone had let it rest--you didn't add anything new, so hence my comment about "stirring the pot". That's OK though, I stir plenty... just ask the right person and he'll tell ya in a hot minute.

Regardless, you didn't answer my (genuine) question which was: have you ever tried to do it or are you just making an assumption that "it can't be done"?

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

I would say that you could easily keep a butt safe for consumption for well past 6 hours if you treated it properly...Pre-warming the cooler and then wrapping the butts in heavy duty foil a couple of times. Wrapping them in old towels and then stuffing the cooler full of towels and whatnot to take up all of the extra room...oh and certainly use one of those "extreme" coolers...you know the ones that say they will keep ice for 5 days in 90 degree heat...toss in a probe from the thermometer and let it ride. You can check the temp of the meat without opening the cooler and you should be good for hours that way...if you really wanted to make sure you could warm a couple of bricks in the oven and wrap them in foil and toss them in as well..

or just bring a crock pot with you to work...pull the meat when you get there and a toss it in a crock pot or 2...works great for me and no one ever complains about the food..

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

skybob · Posted: Jul 17 2007 Post subject:

Well, I hate to get this thread jacked back toward the original, BUT:
Smoke, How'd it go??? I'm sure we're all curious how the folks liked the smoked pulled pork. I know it'd have to beat the sandwich I have with me to snack on at lunch time about 7:30pm/

OddThomas · Posted: Jul 17 2007 Post subject:

edit - double post during extreme lag. The (ad) server is tripping again.

OddThomas · Posted: Jul 17 2007 Post subject:

Hi,

Yeah how'd it go man? Inquiring minds want to know.

I've been rereading this entire thread to see where things "went wrong" and noticed you didn't exactly ask anything about holding time or technique. You were more concerned with when to start the cook and when to pull from the smoker and get it into the oven so everything was ready when you had to leave for work.

From there everyone, myself included, just sort of jumped on the idea that since you were leaving for work at 0600, you were serving around noon and thus began our own rant about safety and coolers and whatnot--oops. I can understand why you were like "WTF?".

I hope everything worked out well for you in the end, regardless of how long you had to keep things warm. If it did, I'll take the credit, if not blame Harry (In case it's no obvious, I'm just kidding Harry, but you can flip me the bird if you want to.)

CtheSmoke · Posted: Jul 17 2007 Post subject:

Well, to start I was not going to respond to this post again but I think one of the problems with the OP was that there were too many assumtions that I was going to try to hold the Butt for 6 hrs or more. That was not my intention. I'm a bit smarther that that. You have to understand that in my employment that not all of us can sit down at the same time and eat at regular hours...

All of everything aside, I ended up cooking three slabs of spares. I just didn't want to try the Butts as I couldn't get a good grip on a time line(plus I was kinda blown out of the water). I did the Spares on the BBQ for near 7/8 hours, slatherd them in BB'q sauce, wrapped them in foil (I was running out of time) and finished them in the oven for two hours...

My thought was that I would slice each individual rib but when I pulled them from the oven they literally fell/dripped off of the bone so I ended up pulling them with forks...

Not trying to brag but there's some self-acclaimed BBQ'ers there and I was told they were kick ass...

If any one here took my comments here offensively, Harry, Pete, I'm sorry. I asked a specfice question about a specific process and it went south...

It's never been my intention to create a disturbance here. This is one hell of a good site and I've learned tremendiously from those here... One of my best impressions is that there are not trolls here. And if anyone calls me one I resent that to the Inth degree...

Anyrate, best Smoke to all of ya... Wink

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