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I have the pleasure the make pulled pork BBQ for my family on the 4th. I will be cooking for 45 people. I live in Atlanta and will be driving up to Murfressboro, TN for the big celebration. Here is my plan:
Cook 2-3 butts on Tuesday during the day, FTC for an hour or so, pull and store in the fridge.
Cook the remaing 2-3 butts on Wednesday during the day, FTC for an hour or so, pull and store in the fridge.
Put all bagged BBQ in a large cooler and transport Thursday morning.
Heat up when I get to TN and serve.
My questions are:
Does this sound like a reasonable plan?
What is the best way to re-heat the BBQ once I get to TN? Oven? Microwave? Simmering water?
Thanks very much for the advice