- Thread starter
- #201
kept the dome temp a little higher since it was cold out, resulted in a shorter cook than expected.
the bone pulled right out... and fixed 2 ways....
leaving them in a cooler to stay warm until noon today, is too long of neither too hot or too cold (sorry, i worked in a kitchen in college so food safety is still on my mind
), so i'm gonna fridge them, to get them travel safe, then warm them up tomorrow with my coleman stove. i figure i'll bring extra matching alum trays, we'll pour some water between them, and make a double boiler type of thing so we don't scorch the bottoms as the coleman isn't know for a simmer function
i've never been to the place we're going, so if the defacto leader tomorrow wants to keep something in mind, if there's a turn off/shortcut to the overlook/field, lemme know, i'll get up there a little early and start warming these things up. i only have 2 burners, yet 3 containers (pork x2 and larger beans pan) so anyone with grill space to warm the beans, that'll come in handy.
off to get a few hours of sleep!
the bone pulled right out... and fixed 2 ways....
leaving them in a cooler to stay warm until noon today, is too long of neither too hot or too cold (sorry, i worked in a kitchen in college so food safety is still on my mind
), so i'm gonna fridge them, to get them travel safe, then warm them up tomorrow with my coleman stove. i figure i'll bring extra matching alum trays, we'll pour some water between them, and make a double boiler type of thing so we don't scorch the bottoms as the coleman isn't know for a simmer function i've never been to the place we're going, so if the defacto leader tomorrow wants to keep something in mind, if there's a turn off/shortcut to the overlook/field, lemme know, i'll get up there a little early and start warming these things up. i only have 2 burners, yet 3 containers (pork x2 and larger beans pan) so anyone with grill space to warm the beans, that'll come in handy.
off to get a few hours of sleep!
