"KW" keith_warrennospamatallteldotnet wrote in message
...
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.

2 1/2 days at near-freezing temperatures should not be any problem,
especially as you're using foodsaver bags, presumably vacuum-packing. But
you should make sure the fridge is set low.

Craig Winchell


KW