robby Posted March 27, 2009 Report Share Posted March 27, 2009 I'm planning on cooking an 8 # pork shoulder and 7# of boneless beef short ribs today. Will a quick reheat be okay , they're really being served to guests tomorrow. I'd make 'em tomorrow but I gotta work. Thanks Robby Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 27, 2009 Report Share Posted March 27, 2009 Well, you better start today. The pork should take 12-16 hours. When it's done, foil it and wrap it in towels and put it in a cooler. No way it's going to go bad between the time it's done and the time you eat it tomorrow! When you're ready to eat, take it out and eat it. I don't buy the theory that as soon as the temps falls below 140, your food is in the "danger zone". When you cook it up to 180 or whatever, you have killed nearly 100% of any bugs. If you then pull it right out of the cooker with clean hands or implements and foil it, it's not going to get contaminated. Personally, when I cook meats and pull them off the grill and foil them, I don't care if they go down to room temp in that foil. Once I open the foil, however, from that point on the meat goes straight to the fridge after I remove the portion I'm using. Quote Link to comment Share on other sites More sharing options...
robby Posted March 27, 2009 Author Report Share Posted March 27, 2009 Well, you are the doc! They're on now and I don't know what I'm gonna do while I wait till Sat. dinner. ( Wait I know!, make slaw, sop, tater salad, bake buns! Verrry slooowly ! ) Big Yum, I love this thing! Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 27, 2009 Report Share Posted March 27, 2009 mental masturbation If you want to see a tremendously overthought treatise on this subject, check out the Wiz's website: http://www.nakedwhiz.com/coolerholding.htm I love the Wiz and all his info, just this particular bit I'm not too worried about. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted March 28, 2009 Report Share Posted March 28, 2009 "When you cook it up to 180 or whatever, you have killed nearly 100% of any bugs." Nearly 100% of any bugs??? Where you buyin' your meats?!?!?!!!!! Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 28, 2009 Report Share Posted March 28, 2009 favorite market Bugger Joe's Meats and Vermin To-Go. Great selection! They've got those hard to find, Madagascar hissing roaches. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 29, 2009 Report Share Posted March 29, 2009 Well? So, Robby, how did it go? Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted March 29, 2009 Report Share Posted March 29, 2009 Thanks for the info Doc. Nice to hear it from such a source. Another question; from the time you refridgerate approximately how many days is it good? Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 29, 2009 Report Share Posted March 29, 2009 I'm not a food safety scientist, just a guy who tries to analyze things scientifically. When I'm checking raw meat, I touch it and smell it. If it has the least bit of slick feel, or does not smell right, I pitch it. Cooked meat that's been in the fridge I take a different approach to. I think the texture and flavor will go off long before the bacteria or mold count gets too high. If I don't eat it within a week, I've got four coonhounds who will! http://gallery.me.com/mpguerra/100095 Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted March 30, 2009 Report Share Posted March 30, 2009 Thanks Doc. A week is pretty much my rule of thumb also. I think I'll stick with it. Quote Link to comment Share on other sites More sharing options...
primeats Posted April 18, 2009 Report Share Posted April 18, 2009 "When you cook it up to 180 or whatever, you have killed nearly 100% of any bugs." Nearly 100% of any bugs??? Where you buyin' your meats?!?!?!!!!! Only the botulin toxins are killed, not the actual spores. If the meat has any botulism spores, they will multiply exponentially at around 100 degrees, if the meat gets this cool, I would suggest reheating to 140. If the meat gets below 140 for only a few hours, you should be ok. I'm not a doctor,just a butcher...my malpractice insurance is cheaper! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 18, 2009 Report Share Posted April 18, 2009 go with the butcher The butcher should know, I'll heed his advice. Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 18, 2009 Report Share Posted April 18, 2009 research Regarding botulism, I found the following. As a food borne illness it is associated mainly with home canned foods. I found no reports of botulism from barbecued meats. There are about twenty cases/year of food borne botulism in the U.S. 65% of botulism is infant botulism and 15% is wound infection. These two categories are considered separate from food borne. Here is a link to one nice summary report: http://www.cdc.gov/nczved/DFBMD/disease ... sm_gi.html Quote Link to comment Share on other sites More sharing options...
primeats Posted April 18, 2009 Report Share Posted April 18, 2009 All true...and watch out for those baked potatoes in aluminum foil!!! Not that you would need the foil while cooking in a KK! And don't take advice from me, listen to the Doc! He actually has malpractice insurance! No disrespect intended sir. Quote Link to comment Share on other sites More sharing options...
