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Pulled pork for tailgate question

DCahill
DCahill Posts: 23
in EggHead Forum
Friends,

I am cooking a 10-lb bone-in pork shoulder Thursday during the day, and we are driving all day Friday to a hockey tournament.   The  pulled pork is for a tailgate on Saturday around 11am.

My plan is to pull the pork Thursday in my Egg, let it cool completely, and refrigerate.   Transport it in a cooler and get it back put to temp in aluminium pan over a gas grill, using some apple juice or vinegar sauce to bring it back to life.

Is that a good plan?  Do I need to fully cool and refrigerate it if we'll eat it 36 hours later?  I would like people to enjoy without killing everyone.  

Sorry if that's a dumb question and thanks.   Any advice welcomed  

Dave
Western Springs, IL    Large BGE
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Comments

  • Chris8938
    Chris8938 Posts: 156
    I would definitely cool all the way.  If not, you really set yourself up for some pretty nasty food poisoning possibilities.  I think your plan should work fine to reheat though.  That definitely seems like a good plan in the gasser.
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited October 2016
    Pull, refrigerate (in vacuum seal bags if possible, heavy zip bags if not). To reheat, forget the trays on a grill. Use a large stockpot and heat water (on the grill is fine) and submerge the meat in the warm water.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • DCahill
    DCahill Posts: 23
    Wow, I love the suggestion.   Not sure we're set up for the water bath, but I see where you're going.   Sous vide re-heat

    Thanks a lot
    Western Springs, IL    Large BGE
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  • DCahill
    DCahill Posts: 23
    And thanks for the food poisoning confirmation.  :)
    Western Springs, IL    Large BGE
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  • buzd504
    buzd504 Posts: 3,884
    Also, you can get a pretty good vacuum seal on a Ziplock if you submerge it in water until just the seal is out of the water and then seal it.

    Another handy tip I learned from sous vide.
    NOLA
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  • DCahill
    DCahill Posts: 23
    Actually, even if I re-heat in a pan, the ziplocks are a great idea for transportation

    Thanks again!
    Western Springs, IL    Large BGE
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Both ideas are good.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • northGAcock
    northGAcock Posts: 15,173
    edited October 2016
    What you need is a tailgate kitchen.  mycampkitchen.com
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Toxarch
    Toxarch Posts: 1,900
    I add apple juice when bagging the pulled pork. Then refrigerate or freeze. To reheat, drop then bag in warm water pan on the stove until I think it's around 160 degrees. Pull the bag and serve.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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