Need to know the answer pretty quick.

Discussion in 'Messages for All Guests and Members' started by curious aardvark, Sep 20, 2008.

  1. When people talk about taking the meat from the smoker, wrapping it and puttijng it in the cooler. Do they mean they're putting it in the fridger to cool down quickly - or putting it in acooler (insulated container) to stay warm and cool down very slowly ?

    I really need to know this now lol
    Talk about not thinking ahead.
     
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    It's to keep it warm and let the juices redistribute in the meat.
     
  3. brilliant - cos that's what I did lol
    Then i started thinking - what if.....
    cheers for answer - and the two I pm'd as well - can anyone say panic ?
    :)
     
  4. fishawn

    fishawn Smoking Fanatic

    Stuff towels or newspaper in the open areas. Also whatever you are putting in the cooler (insulated container) WILL STAY HOT for quite a while.
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    double wrap in foil, then wrap in blankets, and then into a ice chest/picnic cooler, whatever. Its difficult to know what to call em, since our slang is so diff. than what is used in England.

    At the gathering, we keep the meat HOT for bout 7 hours doing it this way. When we pulled the meat out of the coolers, it was STILL to hot to handle comfortably
     
  6. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    When I lived in New Zealand, they called them "chilly bins". I thought they were saying "chili beans". Talk about being confused for awhile.[​IMG]

    DAve
     
  7. No they are called coolers over here. But given the huge amount of language I have to change to be understood on this forum (seriously It's like typing in a totally different language sometimes, lol) I was just double checking :)

    Had a quick look at the joint a short while ago and a poke (been in the fridge overnight) looks tender. Soon as there's room in the kitchen I'll go slice a bit and see what it tastes like. qview over on the original thread :)

    And I got to tell you guys and gals (running translation: see here chaps & chapessess) It sure is amazing to have a real time support team.
    Love this forum and the people on it. (translation: jolly good show folks)

    Cheers :)
     
  8. jond

    jond Smoke Blower SMF Premier Member

    Also known as a cool bag\cool box in the UK.

    This place is amazing :)

    Jon.
     
  9. 1894

    1894 Smoking Fanatic SMF Premier Member

    Headline :
    SMF BREAKING DOWN CULTURAL BARRIERS AROUND THE GLOBE
     
  10. supervman

    supervman Smoking Fanatic

    (running translation: see here chaps & chapessess)

    Aardvark - don't you think it should be chapettes? :)

    You shoulda been at the tea party! :)

    Glad you're here dude. I think you English folk from the board need to have a smoke party over there.
     
  11. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    friend of mine's "mum" is from London...calls me "bloody common".whats thet translate to?[​IMG]
     
  12. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    Oh yeah...a :cheeky sot" too...is this an insult or a compliment?[​IMG]
     
  13. mgwerks

    mgwerks Smoking Fanatic

    Sounds like she's calling you "cheap white trash". Of course, idiomatically, that could be endearing. I love British humor but I can't often figure it out.
     
  14. supervman

    supervman Smoking Fanatic

    Bloody = british f word
    cheeky sot = rascally drunkard

    Pretty sure I'm right there.
    I LOVE Monty Python.

    No insults from me MH. :)

    Just call her a Tart! :)
     
  15. morkdach

    morkdach Master of the Pit OTBS Member

    hey aardvark where is derbyshire from lehland spent some time there while back or it may be leyland not to far from manchester
     
  16. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Yesterday I wrapped my first pork butt ever in heavy foil then two towells and into the cooler. Two hours later it was still to hot to handle comfortably. Is it all right to keep the meat wrapped for several hours before serving? Will it get more tender the longer you keep it wrapped or is there some point at which it will toughen up again? I know that you shouldn't let it get below 140f or the germs will start up again. Mine was 200f when I wrapped it and 195f when I unwrapped it 2 hours later.

    PS. Its called a cooler In Canada. because its used mostly for ice cold beer.
     
  17. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    I know it is like cussing on here, but my butts go from the smoker into a baking pan, wrapped in a towel, and then into that electrical device my wife uses for baking... you know that thing in the kitchen... I cant even bring myself to say it... I am so shamed[​IMG]
     
  18. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    LMAO!!!!!!!!!!!!!!
     
  19. jond

    jond Smoke Blower SMF Premier Member

    Bloody is no where near as offensive as the F word, in fact not very offensive at all.

    Cheeky Sod, a hard one to explain but used in retort to a comment but not normally offensive. Probably a bit like Smart ***.

    Jon.
     

Share This Page