The company I work for asked me to BBQ up a meal during our annual conference this year. So far I am thinking of some BBQ Chicken Thighs and Pork loins with a homemade mustard and rub.
They want to eat right after the conference is done for the day, and I was wondering if it would be safe to get the meats cooked about an hour early then we plan to eat (in case things take longer) and then do the double wrap in foil, towel, then place in a cooler. Would the smaller cuts of meat be safe with this method?
I would hate to make any of our clients or potential clients sick.
If you have any other suggestions, that would be great.