Hi, folks! It's been quite a while since I last posted here. Lots of new names, but a fair number I still recognize as well.
I've got a question I could use help with. I'm cooking pulled pork (on the Egg, of course!) for my coworkers. We're having a staff meeting about 2 hours away from where I live. I need to get there early and set up because I'm running the meeting.
If I didn't have anything else to do, I would just leave the pork unpulled, wrapped up in foil, and leave it in a cooler with blankets. I know that setup can easily keep pork at a safe temperature for that many hours, because I've done it many times before. However, I'm going to have stuff to do when I get there, and I don't think it will work well for me to be pulling pork when I need to be doing my setup.
How else could I do this? I think my options are:
1) Put the pulled pork in steam tray pans, cover with foil, and then put the covered pans in a cooler with blankets.
2) Put the pulled pork in Food Saver bags, and then wrap those up in blankets in the cooler.
The second option seems better, but can it stay warm enough that way? I know I can boil the bags to heat them through, but I don't know that I'll have that option when I get to the meeting site. Can I do that right before I stick them in the cooler? Would they be likely to retain sufficient heat?
The steam tray pans look a little nicer, but I seem to have problems with drying out or even overcooking when I reheat that way. Again, the Food Saver bags would be ideal, because I could just pour the contents into the steam tray pans.
Come to think of it, I do have a steam tray I haven't used in a couple of years. So that's something I could add to the mix.
Thoughts? Sorry to be dense about all this...