On 29-Jan-2010, RockPyle > wrote:

> On Jan 29, 3:20*pm, "Brick" > wrote:
> > On 29-Jan-2010, piedmont > wrote:
> >
> >
> >
> >
> >
> > > On 1/29/2010 8:49 AM, RockPyle wrote:
> > > > Folks,
> >
> > > > SWMBO has informed me that I will be cooking Pulled Pork for our
> > > > Superbowl Party. *The original plan was to wake up early and have
> > > > the
> >
> > > SNIP(see how easy it is to snip folks - do it!, especially you bottom
> > > post whiners!)
> >
> > > > Any suggestions or discussion would be appreciated.
> >
> > > > Rock
> > > I have an orange, round, igloo drink ice chest, that I used, wrap
> > > meat
> > > up, lay thick layer of newspaper or towels on bottom then sit meat in
> > > then take up remaining space with towels. IT WILL KEEP FOR 24 hours
> > > and
> > > be safe to eat, in fact it should still be hot to handle. But, I
> > > would
> > > take off the grill 'as soon as' it reaches 190 or meat will be too
> > > mushy. I have done it many times.
> >
> > > piedmont, The Practical BBQ'r
> >
> > What Piedmont said. I have done likewise many times. I'm still around
> > and
> > none of my guests have died. I have also had occasion to reheat the
> > following
> > day in which case I employed foil to wrap the meat and retain juices.
> > That
> > also worked well. I confess though that the last time I reheated a
> > quantity
> > like that was in Auguest of 2007. The possibles included butts, spares
> > and
> > beef back ribs. All were more then passable at the table.
> >
> > --
> > Brick (Youth is wasted on young people)- Hide quoted text -
> >
> > - Show quoted text -
>
> Do you agree that they should be taken out of the cooker at a lower
> temp? 190*?

For reheating, the food needs to be only hot enough to eat. 130 to 140 F
should be satisfactory for a palatable offering.

--
Brick (Youth is wasted on young people)