quick question

Discussion in 'Messages for All Guests and Members' started by hawki, May 21, 2009.

  1. hawki

    hawki Newbie

    I am planning a Q party on Sunday. Pulled pork, ribs, fatties and chicken are on the smokin menue. Would the pork and ribs be OK if I half smoked them SAturday and finished them up Sunday? I don't think my Chargriller with the side fire box will accomidate everything at one time. I don't want the ribs to be dried out, I am sure the pork will be ok.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I wouldn't half smoke anything. I would smoke the pork and the fattie Saturday, then just reheat them on Sunday while you're smoking the ribs and chicken.
  3. morkdach

    morkdach Master of the Pit OTBS Member

    REHEAT for the q party what ya cant cook that day.
    my 2 pennies
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Cook it, cool it, vac bag it an warm up in a pot a water ya just bring ta a boil. Heat it upta or over 140°. Yall be good ta go. Do it all the time fer caterin.
  5. hawki

    hawki Newbie

    The ribs are all smoked (yesterday) for about 3 hrs. They'll finish up in the oven for 2hrs. the fatties and chicken are on the smoker now and I decided to do 4 small salmon fillets. They'll go on around 11:30ish.The MAIN course, THE BEER, has been on ice since 8am.
  6. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I've tried the water heating a couple of times and have a hard time telling how hot the meat is. You pull it out to check and the bag is hot of course, and the outside meat too, but how are you telling when the inside is hot enough too? Can't stab it and my vac bags are too tight to move the meat around inside.
  7. travcoman45

    travcoman45 Master of the Pit OTBS Member

    It be sorta tough some times, but ya kinda get a "feel" for it. I pull a bag outa the water an let rest fer a couple a minutes, then feel round the middle flatten out the meat some, ifin there be a cool spot I have a contact thermometer that I use, ifin it's real close then I'm good ta go, cause once ya start mixin up the meat the hotter stuff will warm up the cooler stuff.

    The last gig I did I had ta use the microwave ta get started servin, we had planned an hour ta get the frozen meat warmed up in boilin water, the stove was junk, so low powered we weren't gonna make it so tossed a couple a bags in the nuker, then kept turnin em an flippin em bout ever 3 minutes so they wouldn't overcook, luckily the meat had been very juicy before an didn't dry out.

    Refrigerated bags (depends on the amount a meat yer warmin to) take bout 15 ta 20 minutes. Frozen I figure 45 minutes ta an hour. All this depends acourse on how much ya got in that bag, the horsepower a yer stove an the amount a water ya got in yer pan. It takes a bit a learnin, but sure is a great way ta warm up the meat with a bit a practice.

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