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Help Me Think This Out
Mattman3969
Posts: 10,458
Going to be cooking next WE for my 2nd Grandson and my daughters 3rd childs shower/party. Prolly going to do 2 8lb butts and 20ish chicken quarters. Chicken I’m prolly goin to cook on-site but the butt I was thinking of cooking the day before, pulling and vac packing. On Saturday fire the SV to 140-160 a few hrs before travel then FTC. Pulled pork in a cooler for 2-3 hrs before served since chicken will be done on-site.
What say you?
What say you?
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analyze adapt overcome
Comments
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SV while the chicken is cooking. Cook the pork ahead of time, pull and vac seal in 1 lb bags (or so). Refrigerate. When the chicken is cooking, heat water bath to about 160° (SV or otherwise) and put the pork bag(s) in there for 20-30 minutes. Serve.
Basically what I did for Mom's 100th birthday party. Except no chicken.
Worked great! I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
What he said. Temp to reheat PP in the Trés Booblay is at least 160ºF, iMHO.Carolina Q said:SV while the chicken is cooking. Cook the pork ahead of time, pull and vac seal in 1 lb bags (or so). Refrigerate. When the chicken is cooking, heat water bath to about 160° (SV or otherwise) and put the pork bag(s) in there for 20-30 minutes. Serve.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@carolina q and @skiddymarker - thanks for taking the time to respond.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:@carolina q and @skiddymarker - thanks for taking the time to respond.
Ah ****. I was just helping you think it out. Didn't know you wanted a response.I would rather light a candle than curse your darkness.
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Somebody working on post count.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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