Food Holding Question

[biged92]

This Sunday I have been asked to BBQ some pulled pork, spare ribs, and tri tip.  I may have to make chicken as well.  I have to make all of this by roughly noon for dinner at roughly 5 to 6 PM.  I have a Master Forge Dual Door gasser, and I think I can time all of this to be finished by noon. 

My question is, is it safe to foil and wrap all of this food in towels and hold it in a cooler for 5 to 6 hours?

I am pretty sure I'll be ok with the pork butt, since it has to rest some time anyways.  But I am more concerned with the chicken, ribs, and tri tip.  Any guidance would be helpful.  Thanks in advance.

 

[chef jimmyj]

Wrap all individually and fill the Cooler...Then top with the Towels to maintain the Heat. You will be fine for 5-6 hours, it should easily stay above the desired 140*F... All can go in but the Tri Tip because it will get too Well Done in the cooler and lose quality. If possible do the Tri Tip just before dinner or cook it Rare, 120*F IT, rest 30 minutes and put it in the refer. While smoking the Tri Tip make some Smokey Au Jus then when time to serve slice the Beef and put it in the hot Au Jus to reheat and serve...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.