Cooking for the next day

[Cyzza]

Hi all,
I am cooking for a large group on the saturday for an event that I need to be awake for in the evening so I would like to do all the cooking on friday.

8 racks of Beef Ribs and 2 pork shoulders is what is planned.

Using what I have learnt in the last couple of cooks I am expecting the pork shoulder to take 13 hours, ribs 6 - 7 using foil
The plan is to put the pork on early with apple wood, after about 4 hours, the pork should be up to 65 and stalling so I can put the ribs on with acacia/mesquite without infusing mesquite into the pork.

I will take each piece off once it has been at 95c for an half an hour or so and test for tenderness.

Straight away after I will move to an ice filled eskies (wrap the pork in foil) to chill it as quick as I can, and move to the fridge overnight.

Then a 3 or so hours before people are due, put it back in the cooker, unwrap from an hour or so before eating, hopefully back up to eating temp of about 65 again.

Does my plan have any blaring faults?

[Smokey]

The 4 hours sleep is a great idea.
However it wont help your plan.
Dont bother chilling the meat, Still let it rest as per normal.
The Pork is no problem. Are you pulling it?
If so let rest and shred it, Pack into large zip lock bags and place in the fridge.
Next day reheat the bags in simmering water or in the oven on baking trays and foiled to warm only. (Take out of bags fisrt)
Use a good sauce to give back the moisture and you would not be able to tell its day old.

The beef ribs you will have a problem with, They are never the same the next day for some reason.
I would only serve ribs on the day they are cooked.

So if it were me, Id do the pork the day before and the easy beef rib cook on the day and catch those few hours of sleep.
That way your friends can still smell bbq in the air that often brings that festive spirit.

[urbangriller]

Cyzza,

What you describe is exactly how restaurants and caterers do it. Just bring them back up to temp slowly and keep at service temp.

Yes the Beef ribs would be perfect served just cooked, but reheated they will be almost perfect ( I serve them to management next day like that and she can't tell!), reheat and enjoy the function!

Chris

[Cyzza]

Thanks all for the input.

While I know it will be better if I do it on the day, it just is not feasible. Even with a planned 4 hour sleep.

Thanks for the confirmation Chris, I think I will stick with the original plan. My guests are not too familiar with slow cooked BBQ so it should be fine.

According to my cooking log, it took 5 hours to get the pork shoulder up to temp, so I will start it 5 hours before, the ribs 3.

Will post a picture of the cooker filled edge to edge

[bbqmad]

Dear Mrs Urbungriller,

I am sorry to have to inform you but it has come to our attention that after all these years of you thinking catering wise Mr Urbangriller has been looking after you and providing the best and most nutritious fresh food,

He has realy been feeding you.............Old bones!!!

( I serve them to management next day like that and she can't tell!), reheat and enjoy the function!

Sorry Chris......Couldn't let that one slip past

Glen

[Commander Cody]

Chris,

don't sweat it mate..............................Glen bought a.......jeep...... ........

glen

i knew if i waited, i could use that on ya sunshine...

kevin

[bbqmad]

Kevin......





........Yeah but.................


So did Chris!

Or at least the fairer half did

Glen

[Commander Cody]

what..!!!!

she bought a jeep.....

Damn..........

we have have our faults...................

kevin

i wish i had cooked the day before on a few catering jobs.....................boy, it would have saved some confusion i tells y'all

kevin

[urbangriller]

Management is too busy washing her car to notice what I feed her!

Chris

[Smokey]

Love that pic with the Ovens class submarine in the background.,,, Think I said that last time
Be about a year now Chris, Any problems with the Jeep so far?
Im thinking of waiting on the new 2014 cherokee,,,, maybe

[urbangriller]

Love that pic with the Ovens class submarine in the background.,,, Think I said that last time
Be about a year now Chris, Any problems with the Jeep so far?
Im thinking of waiting on the new 2014 cherokee,,,, maybe

Well off topic now...but my only problem with the Jeep, is getting the keys so I can drive it! Management loves it, it's the best car we have ever had with one exception, my old Peugeot 504!

Cheers
Chris

[Flippo]

Love that pic with the Ovens class submarine in the background.,,, Think I said that last time
Be about a year now Chris, Any problems with the Jeep so far?
Im thinking of waiting on the new 2014 cherokee,,,, maybe

Well off topic now...but my only problem with the Jeep, is getting the keys so I can drive it! Management loves it, it's the best car we have ever had with one exception, my old Peugeot 504!

Cheers
Chris

If we are off topic I'll be a bit of a nark Mick. The sub you refer to is Ovens but they were, in fact, Oberon class submarines. I know, I know, I'm an 'owner/operator'

Back on topic, sort of, doing a brisket tomorrow, starting day before but gonna do an overnight cook

[urbangriller]

I've looked at that Sub a few times and thought "That'd make a good Offset!"

Chris