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Don't let your meat cool

A few tricks on keeping your bbq warm hours after it comes off the smoker.

Cooking for guests? Taking your bbq to a party somewhere distant from your smoker? Not to worry, The tips below will ensure your bbq arrives at it's destination piping hot and safe to eat!

 

You will need a few common items to keep your meat in the safe zone for any length of time:

 

  • Ice Chest (I prefer the "two-day") ice chests, but any will do.
  • A CLEAN old blanket or a couple of towels.
  • Heavy Duty Foil (dont cheap out here. Heavy Duty foil comes in handy numerous times when bbq'ing. Get the good stuff.

 

When your bbq just about ready to come off the cooker, throw your towels or blanket in the dryer to get as hot as possible.

When they've had a few minutes to warm up, remove them and put inside the ice chest. You want to leave a "hole" in the blankets big enough to hold your bbq meats.

 

Remove meat from the smoker, and wrap in two layers of Heavy Duty Foil. Push a thermometer probe into the meat. (optional, but it's always good to know when your food is getting close to the safe zone)

 

Place the foil-wrapped meat into the hole you made in the blanket, run the thermometer probe outside of the ice chest. Completely cover the meat with the blankets and shut the lid to the ice chest.

I tend to just leave the probe inside for the first hour or so, as I'm confident the meat will not begin to drop temperature in that short amount of time.

 

This should hold your meat at a safe temperature for a few hours. I routinely hold meat for up to 4 to 5 hours this way. Your goal is to keep the meat above 160, which is the FDA guideline for safe temps. If holding beef, I'm personally ok with it falling to around 145, but that is purely personal and you need to make your own decisions regarding food safety for your family and hungry guests.

 

 

 

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