Tailgating at Tennessee vs UCLA game tomorrow and I was nominated for smoking the meat. 4
6 pound butts for pulled BBQ. Due to dinner engagemenrt tonight I had to smoke a day early. The butts will be done at noon today. What are my options for re heating and serving tomorrow? Im still a rookie and have always served same day so any help will be appreciated. Do I just wrap in foil when done, refrigerate, then crock pot tomorrow? Should I shred today or after reheating tomorrow? Any use in FTC when not serving same day?
I would still FTC a couple of hours.
I would break the butts down but not shred until after it comes out of the crock pot.
That will keep it from drying out.
Assuming you will run the crock pot on a generator ?
Go SEC!!
FLBR has you covered.
KyNola
No generator.
I guess I will break down butts, fridge overnight, then crock pot 2-3 hours in the morning pull and pan bbq before leaving for game. Topping off with home made Montgomery Inn style sauce. Will a water and apple juice mix in crock pot work?
Thanks for the help.
If you save the pan/foil drippings, you can defat in the fridge, and mix the remains back in when you are pulling.. That will keep it nice and moist without dulling the flavor.
What is "Montgomery Inn style sauce", if you don't mind me asking??
TBM,
I think you've got it! Yes, put a splash of apple juice in the the crockpot to help retain moisture. Set the temp setting to low. When transporting, I would use the FTC method to keep it warm. Cover the pan in foil. Wrap in a couple of thick towels amd put in an empty cooler and keep the lid closed until ready to serve.
KyNola
Quote from: squirtthecat on September 11, 2009, 07:19:04 AM
If you save the pan/foil drippings, you can defat in the fridge, and mix the remains back in when you are pulling.. That will keep it nice and moist without dulling the flavor.
I know someone that does the exact same thing ;D
"What is "Montgomery Inn style sauce", if you don't mind me asking??'
The Montgomery Inn is a BBQ joint in Cincinnatti. Their sauce is a ketchup base sauce. The receipe is closely guarded and supposedly only known to 2-3 people but you can do a search for in on the net and get what some people claim is the original recipe. I have made it many times and it is AWESOME.
Or you can just go to Krogers and buy bottled Montgomery Inn sauce.
Just found out that we will have power at tailgate and will take crockpots to the game. I will post pics Sunday.
Quote from: OU812 on September 11, 2009, 10:02:36 AM
I know someone that does the exact same thing ;D
I know! Great idea... I even used the brisket juice on my pulled pork by accident. Didn't matter, tasted great!
Quote from: squirtthecat on September 11, 2009, 10:56:31 AM
Quote from: OU812 on September 11, 2009, 10:02:36 AM
I know someone that does the exact same thing ;D
I know! Great idea... I even used the brisket juice on my pulled pork by accident. Didn't matter, tasted great!
If you still have some brisket and pork left you should try mixing both togeather with some BBQ sauce and making a samme out of it. THERE GRRREAT
Quote from: OU812 on September 11, 2009, 12:07:15 PM
Quote from: squirtthecat on September 11, 2009, 10:56:31 AM
Quote from: OU812 on September 11, 2009, 10:02:36 AM
I know someone that does the exact same thing ;D
I know! Great idea... I even used the brisket juice on my pulled pork by accident. Didn't matter, tasted great!
If you still have some brisket and pork left you should try mixing both togeather with some BBQ sauce and making a samme out of it. THERE GRRREAT
Oh yeah, I'll try that for sure! I've got a couple small bags of each left. In fact, when they were vacpaked and frozen, I'm not really sure which is which now. Some dummy forgot to mark the bags. ???
Quote from: squirtthecat on September 11, 2009, 12:13:11 PM
Quote from: OU812 on September 11, 2009, 12:07:15 PM
Quote from: squirtthecat on September 11, 2009, 10:56:31 AM
Quote from: OU812 on September 11, 2009, 10:02:36 AM
I know someone that does the exact same thing ;D
I know! Great idea... I even used the brisket juice on my pulled pork by accident. Didn't matter, tasted great!
If you still have some brisket and pork left you should try mixing both togeather with some BBQ sauce and making a samme out of it. THERE GRRREAT
Oh yeah, I'll try that for sure! I've got a couple small bags of each left. In fact, when they were vacpaked and frozen, I'm not really sure which is which now. Some dummy forgot to mark the bags. ???
Did someone have a couple to many cold ones when packing the bags?
Quote from: OU812 on September 11, 2009, 12:30:14 PM
Quote from: squirtthecat on September 11, 2009, 12:13:11 PM
Quote from: OU812 on September 11, 2009, 12:07:15 PM
Quote from: squirtthecat on September 11, 2009, 10:56:31 AM
Quote from: OU812 on September 11, 2009, 10:02:36 AM
I know someone that does the exact same thing ;D
I know! Great idea... I even used the brisket juice on my pulled pork by accident. Didn't matter, tasted great!
If you still have some brisket and pork left you should try mixing both togeather with some BBQ sauce and making a samme out of it. THERE GRRREAT
Oh yeah, I'll try that for sure! I've got a couple small bags of each left. In fact, when they were vacpaked and frozen, I'm not really sure which is which now. Some dummy forgot to mark the bags. ???
Did someone have a couple to many cold ones when packing the bags?
:D
I often make pulled pork ahead of time, and reheat in large quantities. I pull the pork as soon as it has rested; this also makes it easier to pull. I always add vaunted vinegar sauce at that time, and mix well. Pulling the pork this early, also gives the flavor of the bark time to blend throughout the meat. Since you will be reheating in a short period of time, place it in a disposable aluminum pan, cover with plastic wrap then aluminum foil.
When ready to reheat, preheat the oven to 350°F, remove plastic wrap and reseal tightly with foil. Heat for 30 - 35 minutes. Use a method similar to FTC to transport the pan of meat, but instead of wrapping the pan foil, and a towel you can wrap with several layers of newspaper (use cord to tie up the bundle), and place it in a cooler without ice. It will stay warm for a while this way. Before serving stir up the meat.
Quote from: tnbassman on September 11, 2009, 10:19:57 AM
"What is "Montgomery Inn style sauce", if you don't mind me asking??'
The Montgomery Inn is a BBQ joint in Cincinnatti. Their sauce is a ketchup base sauce. The receipe is closely guarded and supposedly only known to 2-3 people but you can do a search for in on the net and get what some people claim is the original recipe. I have made it many times and it is AWESOME.
Or you can just go to Krogers and buy bottled Montgomery Inn sauce.
Sounds good, thanks! Which recipe clone do you use?
Tarragon vinegar... Hmm. Never heard of it.
The tailgate was awesome. Fed about 50 people even invited a few UCLA fans who were walking by to come over and enjoy a bbq sandwhich and a cold one. The meat turned out great. We ended up putting finished butts in frig, then reheating and pulling sat am then to crock pot in a 50/50 apple juice water mix for about 3 hours on low.
The star of the tailgate was the sauce. I had compliment after compliment on the sauce. I doubled the chili powder and pepper to give it more kick. I also used crushed red pepper in stead of cayenne. This sauce is sweet and tangy but has a kick at the end. I like my sauce hotter but when serving a crowd where everyone likes something differant this sauce seems to be a huge hit.
5 c. catsup (55 oz.)
1 c. tarragon vinegar
1 1/2 c. sugar
5 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 1/2 tsp. cayenne pepper (I use crushed red pepper and double)
16 cloves fresh garlic chopped or 2 tsp. powder (Never tried the powder)
1 med. onion
Boil 5-10 minutes. Strain onion and garlic (I bring to a boil them simmer for about 15 min).
Quote from: tnbassman on September 15, 2009, 06:20:09 AM
The star of the tailgate was the sauce. I had compliment after compliment on the sauce. I doubled the chili powder and pepper to give it more kick. I also used crushed red pepper in stead of cayenne. This sauce is sweet and tangy but has a kick at the end. I like my sauce hotter but when serving a crowd where everyone likes something differant this sauce seems to be a huge hit.
5 c. catsup (55 oz.)
1 c. tarragon vinegar
1 1/2 c. sugar
5 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 1/2 tsp. cayenne pepper (I use crushed red pepper and double)
16 cloves fresh garlic chopped or 2 tsp. powder (Never tried the powder)
1 med. onion
Boil 5-10 minutes. Strain onion and garlic (I bring to a boil them simmer for about 15 min).
Thanks! I made some like this last night (from a clone recipe) and it turned out pretty good. Needed a little more kick, like your recipe has.
Do you have to strain it all out, or can you just dump in a blender after it has cooled and puree?
Glad to here your tailgaten was a hit, the sause sounds like some thing i need to try
"Do you have to strain it all out, or can you just dump in a blender after it has cooled and puree?"
Never tried that I wonder if it would have a strong garlic taste?
The first few times I made this sauce I strained with a fine mesh strainer and removed everything but the liquid. the last two time I have used a spagheti strainer to allow some red pepper pieces and smaller chunks of garlic and onion to get into the bottle and I like it better this way.
Quote from: tnbassman on September 15, 2009, 07:28:12 AM
The first few times I made this sauce I strained with a fine mesh strainer and removed everything but the liquid. the last two time I have used a spagheti strainer to allow some red pepper pieces and smaller chunks of garlic and onion to get into the bottle and I like it better this way.
That sounds like the way to go. I tried using a small strainer last night, and it just drip, drip, drip, dripped into the bowl. So I set that aside, and used a slotted spoon to fish the garlic cloves/onion chunks out.
Turned out pretty good, but I think my portions were off of what you are using. And all I had was brown sugar, so it wasn't as sweet (in my opinion) as it could have been.