KW wrote:
I've been roped in to doing Que (Pulled Pork) for my son's end of season
football party. There will be ~110-125 guests and I've got 73lbs worth of
Boston Butt and a case of hot dogs (60 1/2lb'ers for the QueAtheists:-).

The butts average 9lbs a piece and my smoker can handle 4-6 at a time but
not all 8, so I'll have to run 2 batches. The first group will be finished
late this evening, pulled and sealed in foodsaver bags for re-heating at the
event on Sunday. The rest will start in the wee hours of Sunday am to be
pulled on-site.

My question is this,.......Assuming I pull and bag the first batch tonight
at say....~ 10pm, is 2.5 days too long to hold finished product in the
fridge or should I go ahead and freeze it and just pull it out to thaw and
re-heat on Sunday? I'd rather do batch #1 on Friday night - Saturday, but we
have too many other commitments in the way.

KW


My unprofessional reaction is that 2-3 days in the refrigerator is
perfectly OK. We sure as heck do it here at home. You might want to
keep it toward the bottom of the box, but I'd not even worry about that.

Along this same topic, has anyone done any serious research into Ozone
or UV bacteria inhibitors for in a refrigerator? The idea of opening
the old Frigidare adn getting a lung full of ozone doesn't appeal to me,
but for long term storage, as in a chest type freezer, it's intriguing.
Likewise, a UV light that shuts off as the door is OPENED would be an
interesting experiment.

I also vaguely recall seeing or reading about some "wand" gizmo that
either kills bacteria by UV light pr discloses it with flourescence.
Anybody know about that? IMHO, for a light wand to work, it'd have to
have LOTS of power and would cause eye or skin problems with much use.
Is it a load of hooey, like I suspect?



Nonny

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son