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Timing questions

Blewis212
Blewis212 Posts: 26
in EggHead Forum

Hi all.  I'm cooking for 40 or so family  members Saturday.  Planning pork loin and chicken quarters. 

It is Wednesday morning.  I have just pulled two 9 pound loins out of freezer and placed in fridge.  Roughly 72 hours before the cook.  They will be thawed won't they?

Second question:  I live 30 miles from event and need to be there at 11.  I'm thinking of cooking both around 350.  Pork maybe a little hotter and chicken a little cooler.  Planning on 1 1/2 to 2 hours for both.  So cooking pork first, wrapping in foil and putting in cooler.  This will have it in the cooler three to three and a half hours before event.  When I pull chicken wrapping it too for transportation.

Because of the standing time pulling pork at and would you carry the chicken all the way to 165?

I appreciate any thoughts.  Not always on best terms with all my family but wouldn't want to kill anyone.  :-)

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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Do you really have pork loin? Loin does not pull well and is very different from pork butt/shoulder.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • blind99
    blind99 Posts: 4,974
    Blewis212 said:

     

    Because of the standing time pulling pork at and would you carry the chicken all the way to 165?


    Not sure I understand this part ^^^

    Sounds like a tight schedule, but doable. I think you can run the dome temp up to 400, just protect any meat hanging over the edge with some foil.

    6:00 fire up the egg.
    6:30-7:00 pork loins on, indirect, 350.  cook to IT 150, done by 9:00  Carryover will take it to 155-160, which is a little overdone for me, but it'll stay above140 until eaten if you FTC.
    9:00 chicken on
    10:00 chicken done, I take poultry to 165
    10:30 leave for event


    hopefully someone more clever will chime in and simplify this cook for you :)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • blind99
    blind99 Posts: 4,974
    jtcBoynton said:
    Do you really have pork loin? Loin does not pull well and is very different from pork butt/shoulder.  

    9lb loins would be huge - not sure i've seen one over 4-5 lbs???
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Blewis212
    Blewis212 Posts: 26

    Sorry for the incoherence earlier.  Number lock was off and I wasn't clear.

     I meant to say I was putting the pork on first because I thought it would hold its temp better and by pulling but I meant pulling off the egg and wrapping with foil.   We plan on serving it sliced thinly and slicing at the event.

    Just double checked.  2 Whole boneless pork loins.  one right at 9# one almost 10 pounds.

    Thanks blind.  That's close to the schedule I was thinking.  Will the chicken quarters cook in 30 minutes?  You are right.  It is a tight schedule.


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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    @blind99 he's talking a whole loin, not tenderloin, and not butt.  also not talking it to pull temps.

    @blewis212  yeah, 350 is fine to cook at, but taking it to 150 and then allowing carryover is going to ruin the roast.  i'd go 140/145, and carryover will put it the rest of the way.  maybe 150/155.  if you go 150 and then put it in a cooler with also hot chicken, you will be at 165

    any crust you have will soften in the cooler, same for any crisp chicken skin.

    sounds like you are cooking 18 pounds of loin, but we have no idea how many chicken quarters.  if you are roasting indirect, you could probably do it all at once, but i don't know your setup or egg size.

    although chicken is ok at 160, i find most people prefer it taken higher, for texture reasons, even as high as 200 (basically, cooked to death).

    could easily go 175 with the chicken id' bet, and the crowd would prefer it. i find guests tend to think the texture of chicken at 160 or so is 'underdone' , (or say 145/150 breast).

    keeping it three to three and a half hours though, to me, is the killer.  not for food safety, but quality.

    it will steam in its own humidity, and i dunno...  if i can't serve them at my house, i don't bother with the roadshow.  it's not the same.  maybe Pulled pork, but you aren't doing pulled pork.

    tough call, man.

    everyone will probably still think it's great, which is great.  but it seems like a lot of work.

    don't ask me about food safety.  each person makes his own call there, and i no longer jump in on that discussion. 
     

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  • Blewis212
    Blewis212 Posts: 26
    Thanks Darby.
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  • fishlessman
    fishlessman Posts: 34,806
    when ive had chicken quarters served out of a hot box they were burned sauced and foiled and still good, i think sauced they hold up better over time than just a dry rub
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Blewis212
    Blewis212 Posts: 26
    Thanks fishlessman
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