I need EMERGENCY help from you pros!!!

danny45

Newbie

Original poster

Dec 28, 2010

16

10

• Mar 11, 2011

• #1

Okay folks.  I'm in a jam and need your help.  We're having a family get-together tomorrow afternoon and everyone wanted me to smoke a couple of roasts and a bologna roll.  Bologna is done.  I've still got two hours to go on the roasts.

Here's my problem.  With my work schedule, I couldn't smoke this until this evening.  And, I have to work tomorrow until 3:30.  When I pull the meat off the smoker, I will double wrap them in foil and stick them in the oven at about 150 degrees to tenderize for a couple of hours. 

Then what?  I'm afraid to put it in the fridge for fear of it developing that greasy glaze on it.  And I'm afraid to leave it out (but still wrapped in foil) for fear of bacteria.  If I put it in the fridge, I'm also afraid that instead of being ready to eat tomorrow when we get there, it'll have to go into the oven for an hour or so to warm up.  I also want to minimize it drying out.

What say you pros????  And thank you in advance for any help!!!!

 

boykjo

Renowned Sausage Maker

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Apr 28, 2010

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• Mar 11, 2011

• #2

I'm sure someone will post up about your delimma but that greasy glaze on that roast is down right heaven to me....................

 

rbranstner

Smoking Guru

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Oct 18, 2007

5,698

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West Fargo, ND / Northern MN

• Mar 11, 2011

• #3

What kind of roasts? Whats your plan with the roast pulling, slicing? 

 

danny45

Newbie

Original poster

Thread starter

Dec 28, 2010

16

10

• Mar 11, 2011

• #4

They're chuck roasts, and they'll be sliced.

 

danny45

Newbie

Original poster

Thread starter

Dec 28, 2010

16

10

• Mar 11, 2011

• #5

So if I put them in the fridge, do I leave them in the foil they'll be in when I put them in the oven to tenderize???

 

chefrob

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Sep 13, 2009

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az

• Mar 11, 2011

• #6

i'm still confused about the time line.........are you cookig today for tomorrow?

 

rbranstner

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Oct 18, 2007

5,698

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West Fargo, ND / Northern MN

• Mar 11, 2011

• #7

Ahh doing some chuckies. I cook them all the time and then eat them later and they are great. Cook them until around 195 (or what ever you normally do) and let them rest in foil in a cooler wraped in towels for an hour or so then slice them  and put them into a container and pour the drippings into something and put it in the fridge or freezer for a bit and then wipe off all of the fat then reheat and pour it over your meat and put it into the fridge until the next day and then just reheat in the oven or in a steamer pot or what I do is vacuum seal them and just throw the whole bag into boiling water to reheat. You can also use those little bottles of Ah Jus sauce to pour over the meat as well.

 

Last edited: Mar 11, 2011

danny45

Newbie

Original poster

Thread starter

Dec 28, 2010

16

10

• Mar 11, 2011

• #8

chefrob said:

i'm still confused about the time line.........are you cookig today for tomorrow?

Click to expand...

Yep
 

rbranstner said:

Ahh doing some chuckies. I cook them all the time and then eat them later and they are great. Cook them until around 195 (or what ever you normally do) and let them rest in foil in a cooler wraped in towels for an hour or so then slice them  and put them into a container and pour the drippings into something and put it in the fridge or freezer for a bit and then wipe off all of the fat then reheat and pour it over your meat and put it into the fridge until the next day and then just reheat in the oven or in a steamer pot or what I do is vacuum seal them and just throw the whole bag into boiling water to reheat. You can also use those little bottles of Ah Jus sauce to pour over the meat as well.

Click to expand...

Cool Thanks!

 

chefrob

Master of the Pit

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Sep 13, 2009

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az

• Mar 11, 2011

• #9

^^^^^^ that's how to do it..............

 

scarbelly

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Jul 26, 2009

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• Mar 11, 2011

• #10

I agree with Ross and Rob

 

SmokinAl

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• Mar 12, 2011

• #11

X3

 

tjohnson

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Savage, MN

• Mar 12, 2011

• #12

Scarbelly said:

I agree with Ross and Rob

Click to expand...

Mee Too!

TJ

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Mar 12, 2011

• #13

rbranstner said:

Ahh doing some chuckies. I cook them all the time and then eat them later and they are great. Cook them until around 195 (or what ever you normally do) and let them rest in foil in a cooler wraped in towels for an hour or so then slice them  and put them into a container and pour the drippings into something and put it in the fridge or freezer for a bit and then wipe off all of the fat then reheat and pour it over your meat and put it into the fridge until the next day and then just reheat in the oven or in a steamer pot or what I do is vacuum seal them and just throw the whole bag into boiling water to reheat. You can also use those little bottles of Ah Jus sauce to pour over the meat as well.

Click to expand...

Trust thy Brother.^^^^^ him be on spot...;}-

Have fun and.
 

 

danny45

Newbie

Original poster

Thread starter

Dec 28, 2010

16

10

• Mar 12, 2011

• #14

Thanks guys.  I really appreciate it.