RatLabGuy
You look like a monkey and smell like one too
- Joined
- May 18, 2005
- Location
- Churchville, MD
So I have been "voluntold" to handle a situation.
Our Director is retiring and we're having a party for her on Wed.
A guy is buying a whole hog, to be cooked, for somebody to pick up for it.
Unfortunately the place that is prepping said hog is not open on Wed morning, so they said, come get it Tues evening, I guess they are gonna smoke it all day that day. Place closes at 9pm.
So the question is, what is the best way to handle this so it will still be nice and yummy at say noon Wed?
We're only talking like 15 hrs between pickup and eating it so technically refrigeration isn't mandatory, especially since it isn't too warm yet, but obviously you don't want it to get too dried out.
Just find a huge ass cooler and drop it in for storage? Any need for ice? Something better to wrap it in?
And yes, I'd rather just smoke it on site or have it delivered, but this is a federal research installation and doing that kind of thing requires 432 forms of paperwork.
Our Director is retiring and we're having a party for her on Wed.
A guy is buying a whole hog, to be cooked, for somebody to pick up for it.
Unfortunately the place that is prepping said hog is not open on Wed morning, so they said, come get it Tues evening, I guess they are gonna smoke it all day that day. Place closes at 9pm.
So the question is, what is the best way to handle this so it will still be nice and yummy at say noon Wed?
We're only talking like 15 hrs between pickup and eating it so technically refrigeration isn't mandatory, especially since it isn't too warm yet, but obviously you don't want it to get too dried out.
Just find a huge ass cooler and drop it in for storage? Any need for ice? Something better to wrap it in?
And yes, I'd rather just smoke it on site or have it delivered, but this is a federal research installation and doing that kind of thing requires 432 forms of paperwork.