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Large Group Cooking...will this work?

Steve-BSteve-B Posts: 339
edited 9:00AM in EggHead Forum
I am planning on cooking pulled pork for a group in a few weeks. The size is about 25-30 people. We will be outside so refrigeration and reheating will be limited to ice and a fire. This is what I am thinking. To cook the 20 pounds of butt, pull it, and then freeze it in foodsaver bags. Transport it in frozen in ice and keep in ice until ready to use. Heat it up in boiling water just before we are ready to serve it. This is not a fancy affair or for that matter its free food. I guess my question is will this produce a decent result?[p]Steve-B


  • Steve-B,
    Free food.. !!! Where is this going to happen?

  • GrillMeisterGrillMeister Posts: 1,611
    Steve-B,[p]That should work fine. I did the same with 21 lbs. of pork butt. I took the food saver bags with me from Austin to Minneapolis in a carryon cooler and then drove about 5 hours to Lake of the Woods where we reheated in boiling water. It was such a hit, I have to do it for next years ice fishing trip too. Just remember cheap hamburger buns.[p]Have you made a sauce yet?[p]Regards,[p]GrillMeister
    Austin, TX

  • Steve-B, I must have misplaced my invitation cause I can't seem to put my hand on it right now. What time was it again that dinner was to be served?[p]You're plan sounds just right to me. Should be a great party.[p]Van
  • Steve-BSteve-B Posts: 339
    No sauce yet. I was thinking of making 2 or 3 different ones to "satisfy" different tastes. I have a vinegar and a mustard one we like. Any good suggestions for the third?[p]And yes the cheap buns are an absolute must!

  • GrillMeisterGrillMeister Posts: 1,611
    Steve-B,[p]Ya gotta get Ken Stone's Happy Pappy's sauce! It rocks! Drop Ken and email and order some. You won't be sorry, except when your guests empty the bottle. :)

  • Steve-BSteve-B Posts: 339
    I'll do that. I have been meaning to email Ken and get some rubs also. Thanks for the motivation.[p]Steve-B

  • Steve-BSteve-B Posts: 339
    Hugh Jass,
    LOL...the invite is in the mail. Sorry for the delay...LOL


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