- Feb 4, 2009
Hey strange question. We're cooking 150 lbs of butts for an outreach event on Saturday. We'll be pulling them tonight, cooling them, bagging them and then re-heating on Saturday. The event is 6 hours away so there is zero way to cook on site. We normally mix sweet baby rays with some other stuff including vinegar and mix that in the meat when we serve. That's when we cook and immediately serve though. The crowd wants to mix sauce ahead of time but I'm afraid the vinegar will make the meat mushy. Thoughts?