I need EMERGENCY help from you pros!!!

Discussion in 'Beef' started by danny45, Mar 11, 2011.

  1. danny45

    danny45 Newbie

    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!!!!
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

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

    rbranstner Smoking Guru OTBS Member

    What kind of roasts? Whats your plan with the roast pulling, slicing? 
     
  4. danny45

    danny45 Newbie

    They're chuck roasts, and they'll be sliced.
     
  5. danny45

    danny45 Newbie

    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???
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

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

    rbranstner Smoking Guru OTBS Member

    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
  8. danny45

    danny45 Newbie

    Yep
     


    Cool Thanks!
     
  9. chefrob

    chefrob Master of the Pit OTBS Member

    az
    ^^^^^^ that's how to do it..............
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    I agree with Ross and Rob
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    X3
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    Mee Too!

    TJ
     
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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

    Have fun and.
     
     
  14. danny45

    danny45 Newbie

    Thanks guys.  I really appreciate it.
     

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