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I need EMERGENCY help from you pros!!!

post #1 of 14
Thread Starter 

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!!!!

post #2 of 14

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

post #3 of 14

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

 

post #4 of 14
Thread Starter 

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

post #5 of 14
Thread Starter 

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???

post #6 of 14
i'm still confused about the time line.........are you cookig today for tomorrow?
post #7 of 14

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.

 

post #8 of 14
Thread Starter 
Quote:
Originally Posted by chefrob View Post

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

 

 

Yep
 

 



Quote:
Originally Posted by rbranstner View Post

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.

 

 

Cool Thanks!


 

 

post #9 of 14

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

post #10 of 14

I agree with Ross and Rob

post #11 of 14

X3

post #12 of 14
Quote:
Originally Posted by Scarbelly View Post

I agree with Ross and Rob



Mee Too!

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #13 of 14
Quote:
Originally Posted by rbranstner View Post

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.

 


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

Have fun and.
 

 

post #14 of 14
Thread Starter 

Thanks guys.  I really appreciate it.

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