Buddy of mines nephew is graduating this weekend and I'm cookin' up half dozen loins in my FEC-100 for him. My question is, how long will loins hold wrapped and in a preheated cooler? Thanks, Kase
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Depending on the cooler,(I have a cambro) 3-4 hours before they reach the danger zone of 140*. If in doubt, check periodicly with an instant read.
Pull them @145°. That way they will still be juicy.
Keep the cooler to the smallest size you can, minimal airspace.
The problem is that, like Freddie, I cook mine to about 145, so they will tend to cool quicker to the 140 danger zone.
The problem is that, like Freddie, I cook mine to about 145, so they will tend to cool quicker to the 140 danger zone.
Thats why I'm worried, I usually pull mine off at 150 and the party is two hours away. Maybe I should cook them to 155 or 160, that shouldn't dry them out and should buy more time?... I wish I could've talked them into doing butts, then I wouldn't have this problem. Thanks, Kasequote:Originally posted by SmokinOkie:
Keep the cooler to the smallest size you can, minimal airspace.
The problem is that, like Freddie, I cook mine to about 145, so they will tend to cool quicker to the 140 danger zone.
Well, I'm pretty sure if I put them in a cambro, for two hours, they'd still be hot. For an ice chest, it will depend on the chest itself.
Can you reheat on site?
Can you reheat on site?
quote:Originally posted by Charcoal Loungers:Thats why I'm worried, I usually pull mine off at 150 and the party is two hours away. Maybe I should cook them to 155 or 160, that shouldn't dry them out and should buy more time?... I wish I could've talked them into doing butts, then I wouldn't have this problem. Thanks, Kasequote:Originally posted by SmokinOkie:
Keep the cooler to the smallest size you can, minimal airspace.
The problem is that, like Freddie, I cook mine to about 145, so they will tend to cool quicker to the 140 danger zone.
Have you thought about an overnight "basic" brine prior to cooking (one cup Kosher Salt in one Gallon Water)? That might help it stay moist as you hold it, and you can probably cook it to 150 - 155 without worries of it being dry.
Just a thought!
I'd smoke them to 140... I'd cool them and then slice them into individual steaks and then re-season and finish them on the grill to re-heat. I think drbbq used to call them his Chicago chops...
Good luck!
Scottie
Good luck!
Scottie
Yep,I remember them rascals,except Ray pulled them at 137*,since he was going to grill them as needed.
Never did find a retail market,as I remember.
If you are cooking six,eight pounders,take them to 140*-145* like Scottie and Smokin' say,pack the prewarmed cooler with crumpled newspaper,so there is no air space.
That weight will still rise another 5*,and will probably take 6 hrs to start dropping below about 135*.
Seems to me ,the government decided hold temp was now going to be reduced to 135* for safety.
We are talking safe holding,where being in the danger zone,more than four hrs is the problem.
Now keepin' them moist,Smokin's brine will let you take them up a few more degrees,and still be edible.
The other option,which all my "coonass" relatives down in sw La have used for 25 yrs is to shoot them up.
Works the same way,and gives some flavor.
Now there is an old boy from up in the "windy city"that has a world reknown injection,which will also work real well,in poultry, or this new lean pork.
It can be found in Smokin's Poultry 101 ,under injection.
You can tell he comes from rich Creole folk,as the poor "coonasses" would have to trade off imbibing to use these city injections.
Injection 3: Scottie's Creole Butter (posted on bbqsearch.com on 11/17/02 @ 17:50:00, thanks Scot)
1/2 can of beer
1/2 pound butter
1 teaspoon Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)
2 teaspoons paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoon sea salt
1 tablespoon garlic powder
1 1/2 teaspoon onion powder
1 teaspoon Coleman's mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco
Warm mixture on stove until ingredients mix well. Let mixture cool a bit then inject.
Never did find a retail market,as I remember.
If you are cooking six,eight pounders,take them to 140*-145* like Scottie and Smokin' say,pack the prewarmed cooler with crumpled newspaper,so there is no air space.
That weight will still rise another 5*,and will probably take 6 hrs to start dropping below about 135*.
Seems to me ,the government decided hold temp was now going to be reduced to 135* for safety.
We are talking safe holding,where being in the danger zone,more than four hrs is the problem.
Now keepin' them moist,Smokin's brine will let you take them up a few more degrees,and still be edible.
The other option,which all my "coonass" relatives down in sw La have used for 25 yrs is to shoot them up.
Works the same way,and gives some flavor.
Now there is an old boy from up in the "windy city"that has a world reknown injection,which will also work real well,in poultry, or this new lean pork.
It can be found in Smokin's Poultry 101 ,under injection.
You can tell he comes from rich Creole folk,as the poor "coonasses" would have to trade off imbibing to use these city injections.
Injection 3: Scottie's Creole Butter (posted on bbqsearch.com on 11/17/02 @ 17:50:00, thanks Scot)
1/2 can of beer
1/2 pound butter
1 teaspoon Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)
2 teaspoons paprika
1 1/2 teaspoons white pepper
1 1/2 teaspoon sea salt
1 tablespoon garlic powder
1 1/2 teaspoon onion powder
1 teaspoon Coleman's mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco
Warm mixture on stove until ingredients mix well. Let mixture cool a bit then inject.
Yep, they'll be reheated on site in an oven, sliced as needed and served out of electric roaster pans w/apple juice, a little bbq sauce and any juice from the foil. I think I'll brine or inject so I can run the temp up. Scottie's idea sounds great no matter what the situation. Great info guys, Thanks!quote:Originally posted by SmokinOkie:
Well, I'm pretty sure if I put them in a cambro, for two hours, they'd still be hot. For an ice chest, it will depend on the chest itself.
Can you reheat on site?