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Date Posted: 08:31:29 08/16/02 Fri
Author: Peter
Author Host/IP: Guelph-ppp114586.sympatico.ca / 216.209.175.183
Subject: Re: Mop, have you fed the drunken sailors yet?
In reply to: MOp 's message, "Re: Mop, have you fed the drunken sailors yet?" on 19:48:10 08/15/02 Thu

Morning Mop

The cooking temp I had planned on would be about 220 which would put the temp in the upright at the 190 mark. The tuning of the pit is designed to run the main and the upright at different temps but cooking at 250 is not a problem. That will put the upright at 220 or 225 and should cut down the reheating time.

Good idea on the cook and freeze. I've been looking at the capacity of the pit again and I think I can get it all in two cooks. No way for 50 butts in one load though.

You may be interested in the place I'm using for butts. Domingos Meat Packers in Arthur. Bit of a hike for you but they have a Mississauga location also. They pack 8 to a case, average 10 lb each, bone in, rind off with enough fat to cook well but not much waste. Last lot was $3.05/kg. They do great side ribs as well; breast bone off, good trim on the skirt, perfect for BBQ. Last lot was $6.40/kg.

One more question for you. Could a load of butts be held hot for 18 - 24 hours? That's not really enough time to chop, cool and reheat but will they suffer from holding for that long?

thanks again for all the help

Peter

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