hey guys I was trying to do some research about the cooling process of cooling a chuck roll. the heath department told me after getting the roast to its final temp I have to bring it down to 70 degrees in two hours. and after that it needs to be down to below 41 degrees I believe in a hour and a half. so I was just wondering what are some methods some of you guys use. I smoke a 20 pound roll cut in to 4 pieces to cut down on cooking time. and ice bath the pieces individually in air tight zip locks. I could always slice that day but prefer not to do in till the next day. I swear this heath department guy loves to be a knife in my side sometimes. but if thats the rules then im game.
im just trying to get a idea of what some of you guys do. or if you guys have a better method? thanks for your time?
cooling process?? heath department stiffler.
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Re: cooling process?? heath department stiffler.
von silver wrote:hey guys I was trying to do some research about the cooling process of cooling a chuck roll. the heath department told me after getting the roast to its final temp I have to bring it down to 70 degrees in two hours. and after that it needs to be down to below 41 degrees I believe in a hour and a half. so I was just wondering what are some methods some of you guys use. I smoke a 20 pound roll cut in to 4 pieces to cut down on cooking time. and ice bath the pieces individually in air tight zip locks. I could always slice that day but prefer not to do in till the next day. I swear this heath department guy loves to be a knife in my side sometimes. but if thats the rules then im game.
im just trying to get a idea of what some of you guys do. or if you guys have a better method? thanks for your time?
I have a bar. That serves food and that’s the rules. Food can’t be covered until it’s cooled either or refrigerated. Not sure how to get it to cool faster.
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Re: cooling process?? heath department stiffler.
Ice bath is my preferred method.
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