Hey everyone - going to take advantage of the amazing July weather we are having and head down to Cap May NJ for a long weekend with a few other families. We are getting a great off season rate on a house, but no idea if there is a grill of any kind there. I'm on pork duty for one of the nights for four families, so a few butts is right in line.
So, my questions is, can I modify the fast method from the perfect pulled port recipe to get some flavor on on Friday morning, say 225 for three hours, then throw the butts on ice, bring them down to the house, and finish them at 335 in the oven on Sunday? I know the flavor wont be the same, but if I cook them to 200 or so, they should be pretty solid.
The other option is to SV, ice bath, then finish them in the oven when I get there. Any suggestions on what might bring the best flavor, but not get everyone sick?
So, my questions is, can I modify the fast method from the perfect pulled port recipe to get some flavor on on Friday morning, say 225 for three hours, then throw the butts on ice, bring them down to the house, and finish them at 335 in the oven on Sunday? I know the flavor wont be the same, but if I cook them to 200 or so, they should be pretty solid.
The other option is to SV, ice bath, then finish them in the oven when I get there. Any suggestions on what might bring the best flavor, but not get everyone sick?
Comment