Bringing leftovers home...safely?


 
PeterD

PeterD

TVWBB Super Fan
Hi all,
I'm going to do two butts on Friday night as my contribution to a potluck lunch on Saturday. This is the first time I've ever cooked for this group (about 40-45 people are expected), so I honestly don't know how much of this is going to go. My intention is to do an overnighter from 7pm to 8 or 9am, immediately wrap in foil, towels and stick in a cooler for the 2 hour drive to the event. I'm betting it will be nigh-on perfect by the time lunch is served from 11-1. I'm willing and eager to bring any leftovers back home, but we won't be leaving the party until about 5 or 6, then 2 hours back by car (or more). How can I safely bring this back with me? Once it's back home we'll portion it out and foodsaver it, but how should this be handled in the hours between the end of lunch service and when we walk in the front door?

Thanks in advance.
 
Cooler with ice (or better yet ice water, pork in a ziplock) or toss it in the fridge there (if there is one).

You need to get the pork below 40F ASAP after lunch for it to be safe to eat later.
 
I have one of those electric/car battery coolers. It works on either electric (while out of the car) or plugged in to the "cigarette lighter" while in the car. It is perfect for the needs of the O.P. If I didn't have this, I would simply use a cooler.

FWIW
Dale53
 
I'd bet a paycheck that you're not going to have to worry about leftovers. Your next post will be about needing 4 Butts for the next one.
 
Well, I hope you're right Tony, I enjoy making barbecue but for this crowd, "going to a club barbecue" involves lighter fluid, bulk-pack hotdogs and frozen Costco hamburgers. They'd asked for sides or desserts but gave the green-light to Q. I made pulled pr0k last year for a different crowd (same hobby, different club) and exactly *one* person wanted it. I et good for a month afterwards and won't be cookin' for them again. Maybe it's a Philly/New Jersey thing. Who knows.
 
PeterD said:
Well, I hope you're right Tony, I enjoy making barbecue but for this crowd, "going to a club barbecue" involves lighter fluid, bulk-pack hotdogs and frozen Costco hamburgers. They'd asked for sides or desserts but gave the green-light to Q. I made pulled pr0k last year for a different crowd (same hobby, different club) and exactly *one* person wanted it. I et good for a month afterwards and won't be cookin' for them again. Maybe it's a Philly/New Jersey thing. Who knows.
Click to expand...

There's just no satisfaction in cooking for picky eaters, cowards, or folks that still eat the same slop they ate at their grade school cafeteria.
 
You must log in or register to reply here.

 

Back
Top