Banner advertisements by

Re: Need help keeping pork

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Turk on July 26, 2011 at 16:18:39:

In Reply to: Need help keeping pork posted by Full Frontal BBQ on July 26, 2011 at 16:01:31:

Hey Don, for catering we just left the butts whole in a cambro. They would keep them at a safe temp for over 6 hours. When we pulled them we would add apple juice as needed, also added in some rub to re flavor a bit. Once pulled we used a nesco to keep them up to temp and kept the apple juice handy. On a separate note I have your pellets and the new FE controller for you. Are you going to Rochester?

Follow Ups:

The BBQ Forum Home Page

Mozilla/5.0 (Macintosh; U; Intel Mac OS X 10_6_8; en-us) AppleWebKit/533.21.1 (KHTML, like Gecko) Version/5.0.5 Safari/533.21.1

[ BBQ Search ]