Transporting 4-5 dozen Pig-Shots best way?

[schlotz]

Well, I got roped into providing some appetizers for the our daughter's Thanksgiving spread. After smoking them for approx 2 hours, I need to package them up and dive for about 40 minutes. Looking for ideas of how best to get this accomplished without destroying them, ie keeping them intact and looking good. I assume they can be popped in her oven for 5-10 minutes to warm.

 

[schlotz]

Hmm... nobody has a suggestion?

 

[BuckeyeSteve]

Too late to help you now (unless your really hungry), but I bet pizza box's would work good.

 

[DanMcG]

Or a large cake pan? or two ;)
Probably get them in a 12x18x2 pan.

 

[schlotz]

pizza box, not a bad idea!

 

[dirtsailor2003]

We just put them in a foil pan w/ foil lid. Then you can reheat right in the pan.

 

[chilerelleno]

Toss them in a 2.5gal Ziploc bag, put in cooler for transport.
Reheat on cookie or pizza sheet, casserole dish or whatever.

 

[schlotz]

Issues to contend with. They are coming right out of the smoker. Pan with foil might work, but need to finagle a way to keep the foil from touching each of their tops 'cause it would most likely mess them up.

Thinking the ziploc bag would mess them up Chile - but thanks for the idea!

 

[BuckeyeSteve]

Issues to contend with. They are coming right out of the smoker. Pan with foil might work, but need to finagle a way to keep the foil from touching each of their tops 'cause it would most likely mess them up.

Post a pic. I'd like to see them.

 

[schlotz]

Hit the 'Piggy Shots' link below. I posted a before shot there.

 

[dirtsailor2003]

Issues to contend with. They are coming right out of the smoker. Pan with foil might work, but need to finagle a way to keep the foil from touching each of their tops 'cause it would most likely mess them up.

Thinking the ziploc bag would mess them up Chile - but thanks for the idea!

Never had an issue with foil touching the tops. I use the 1/2 size chaffing pans and the foil lids that come with them. They are approx. 2"-2 1/2" deep. I usually make pork shots 1" -tall. FI worried about it stick toothpicks in each one with the tooth picks facing up.

 

[hoity toit]

Issues to contend with. They are coming right out of the smoker. Pan with foil might work, but need to finagle a way to keep the foil from touching each of their tops 'cause it would most likely mess them up.

Thinking the ziploc bag would mess them up Chile - but thanks for the idea!

Foil Tent them.

 

[Murray]

Cardboard beer flats lined with foil.

 

[schlotz]

Never had an issue with foil touching the tops. I use the 1/2 size chaffing pans and the foil lids that come with them. They are approx. 2"-2 1/2" deep. I usually make pork shots 1" -tall. FI worried about it stick toothpicks in each one with the tooth picks facing up.

Don't have chaffing pans (which would be the ticket!) but I can put a small alum bread pan upside down over a couple of the shots in the middle of the pan then tent the foil over it.

 

[schlotz]

Thanks everyone! I've got a plan to tent foil over them on a cookie pans.

 

[schlotz]

The plan worked perfectly. Grabbed 4 small alum foil pans 4"x 2" approx and turned them upside down over a couple of the shots positioned them lengthwise at each end of the cookie pans then tented over with foil. Smoked 2 hours, transported, put into a 300º oven for 6-8 minutes to reheat, then watched them disappear