Recent content by mountaineer79

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  1. mountaineer79

    Top Blade Roast

    Anybody have any thoughts on using this cut for pulled beef?  Anyone tried it? Thanks.
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  3. mountaineer79

    WEDDING UPDATE (pics added)

    I won't bore you with too many pics.  I know this isn't a wedding forum.  I never thought I'd be the guy showing off wedding pics, but here they are (the food pics aren't so great): Cooking up some shoulders a few weeks before: Here comes the bride escorted in her Dad's dirt drag truck...
  4. mountaineer79

    WEDDING UPDATE (pics added)

    I normally don't post long stories on the internet, and I haven't done much except ask for advice on this forum, but I figure I owe you all on this one: I just had one of the most incredible experiences of my life last Saturday.  Thanks so much to this forum and especially MotoChef and...
  5. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    I think I'm going to use the cooler method proposed by MotoChef.  I'm also going to cook 4 more chix today and a couple small pork shoulders tomorrow.  Thanks for all the advice!  Like I said, I should've gotten on here when I started planning this months ago.  I feel a lot more comfortable...
  6. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    So are you busy Saturday????  Would it be possible to heat some of the meat by simmering up to an hour ahead of time and put the bags together in a cooler?  Would it be better to just go ahead and put them in chafing dishes on sterno?  How long before the meat starts to dry out in one of those...
  7. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    Thanks for all the good info.  I guess I shouldn't have put "catering" in the title.  I'm not technically catering, just heating up meat that I've already cooked.  We have pretty laid back family and friends, so no one will care if I run out of pork.  We are serving sandwiches with small slider...
  8. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    Shooter, Any tips on checking temp on the vacuum bags without piercing them which would allow water to enter them if I have to resubmerge?  Wouldn't the meat be safe even if served at room temp., since it's already been cooked to a safe temp in the req'd amount of time and then frozen and...
  9. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    Bear, I guess I'm not technically catering the wedding, just preparing the food.   Stand-in for the ceremony.  .  . why didn't I think about that?!  I'll have to run it by the bride.  Shooter, It seemed like a good idea to cook the food 6 months ago, when we decided we were only inviting...
  10. mountaineer79

    HELP!!!! Catering My Own Wedding this Weekend

    I've been cooking for months and vacuum sealing and freezing everything.  I've cooked 5 pork shoulders (total 37 lb before cooking) and 10 chickens (about 5 lb each before cooking  ).  There are 110 confirmed guests with a possibility of 130.  This does not include small children, but there...
  11. mountaineer79

    Smoking a Pork Shoulder in Two Segments or Overnight

    Thanks a lot for the advice!
  12. mountaineer79

    Smoking a Pork Shoulder in Two Segments or Overnight

    I'm fairly new to smoking. Never really smoked anything larger than a couple chickens. I've got a 10 lb pork shoulder butt that I want to smoke for Sunday to eat around 3-5 pm. I was wondering if anyone had any comments about smoking it for about 8-10 hours during the day on Saturday then...
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