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I need EMERGENCY help from you pros!!!

danny45

Newbie
16
10
Joined Dec 28, 2010
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!!!!
 

boykjo

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

rbranstner

Smoking Guru
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Joined Oct 18, 2007
What kind of roasts? Whats your plan with the roast pulling, slicing? 
 

danny45

Newbie
16
10
Joined Dec 28, 2010
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???
 

chefrob

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

rbranstner

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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:

danny45

Newbie
16
10
Joined Dec 28, 2010
i'm still confused about the time line.........are you cookig today for tomorrow?
Yep
 


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!
 

SmokinAl

SMF Hall of Fame Pitmaster
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X3
 

oldschoolbbq

Legendary Pitmaster
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Joined Jul 16, 2008
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.
 
 

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