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Keeping pulled pork warm for 3 hours
Comments
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I would not pull it ahead of time. Transport it whole and have someone there pull it, it only takes ten minutes with a couple of forks. That way the juices will be fresh and the pork will not dry out..
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I must be doing something wrong. I place the butt in an aluminum pan... It takes 60 seconds to get ready with a couple of forks.Green egg, dead animal and alcohol. The "Boro".. TN
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I should have clarified. I normally pull the pork, then mix in sauce and rub. Plus, I like to take the time to go through and pull out bits of fat. My wife and I used to compete, and now we just can't stand to serve anything that we don't give the same time and attention. It can turn into a pretty messy job. The meeting is at our national headquarters, so we'll all be dressed nicer than we would normally be.
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Another concern I have is that security is very tight at this headquarters. So I'm not sure how they'd feel about me bringing big chunks of meat wrapped in foil, down in a cooler. I'm thinking I'll have less security issues if I show them vacuum-sealed bags.
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I put the rub on the butt BEFORE i cook it, and the juices are inside the foil, so as i pull it the pulled pork is mixed directly back into the meat. If it requires your, or your wife's personnel attention, i would bring a BBQ apron(a fancy one need be) and pull it myself.
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Thanks, Charlie. I apply rub before cooking, too. But I like to add some after I've pulled it, as well.
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Could you shred it and then ftc it?Green egg, dead animal and alcohol. The "Boro".. TN
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If you knew you had access to a place you could simmer water to heat the pork in the bags it would be easier. I think I would just cook the pork ahead of time, refrigerate, transport in a cold cooler, and heat up on site.If you need to heat the foodsaver bags ahead of time and keep them warm- perhaps heat them, add them to the cooler, then pour hot water in the cooler to cover them. I wouldn't do boiling water...maybe 180 degrees or so.Not sure if that might be too much of a pain- transporting a cooler full of liquid sloshing around .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have pulled pork way beforehand and put in steam trays. I always add a little water before reheating and never have a problem with dried out product.
Duncan, SC -
Do you have any fire bricks you could heat up and place in the bottom of the cooler? That might help them stay warmer longer.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Nope, I never did pick up any fire bricks.
henapple -- What did you mean by "Could you shred it and then ftc it?" I'm not sure what "ftc" stands for.
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Foil, towel, cooler. I think it would stay warm for 3 hours.Green egg, dead animal and alcohol. The "Boro".. TN
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I have been able to FTC whole butts for 6 hours and still have the meat too hot to comfortably pull.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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