Originally Posted by FloridaSteve
That's really great news! How did you end up warming everything up and serving at?
I kept about 25% of it in the refrig (would have been more, but space was at a premium since we had sides, etc. in there also) and put the rest in the freezer just in ziplocs. I transferred it as needed to the fridge to defrost and just used two regular sized crock pots on "warm." I also had some homemade BBQ sauce in a mini crock right beside them. It worked OK, but was a little stressful, as some of the meat was still frozen and had to put Crock on "low" to warm everything.
One thing I did that I would HIGHLY recommend is, when I was pulling the butts, after pulling I mixed in some of the extra juice before bagging it up, but then I also had more "extra" juice and I poured all of that extra into a mason jar. I did this for each of the six butts and even after mixing a lot of it in while bagging, I still had about 3/4 quart of "drippings/juice" left in the jar. Everytime I added meat to the crock I heated up this wonderful stuff and spooned a few spoonfuls over the meat and then mixed it with a tongs. Kept it juicy, flavorful and awesome! I think one of the reasons I had so much juice was that I foiled all of the butts so I could decrease the smoke time...turned out to be the best for this situation...even though I LOVE BARK!!
Since the party I have talked to two other "BBQ brothers" that have both done large events that swear by vacuum sealing (Food Saver) the meat in 3-5 lb portions and then heating it by throwing that pouch into boiling water for 5-10 mins so that the meat steams in it's own juices. Then they just cut the top of the bag and dump the steamy goodness and juice into the crock pot or roaster. I tried this after the party, when I was vac-sealing the leftovers and ended up having the vac seal back opening and it was a complete FAIL! So, not sure if the pot wasn't big enough or what. I could see that method being awesome, just didn't work for me the first time.
I would be curious to hear how others have reheated their pork/chicken also...I will be doing a graduation party in about 9 months so need all the tips I can get!
FYI...We served somewhere around 110 people from 2:00 pm - 10:00 pm so it was fairly easy to "keep up" since it wasn't a mad rush at any one time. I ended up with about 5-10 lbs leftover pork and about 5 lbs leftover chicken.