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Posted

Not being a hunter, tailgater, or camper, I don’t know the answer to this question.  I’m sure one of you highly intelligent men-of-the-world would know.  If I want to keep 20 lbs of sliced and wrapped BBQ brisket, sausage, and turkey warm for 5 hours tomorrow night, what size and style cooler would I use?  I know Yeti are supposed to be the best but holy shit they are pricey.

Posted

For only 5 hours, I'd think most decent larger coolers would do the trick.  You only need Yetis for multi day excursions.  Just keep the fucker shut and it will be fine.

Also, as someone who spends 3-4 months out of the year eating all of their meals out of a cooler, room temperature food really doesn't taste any worse.  I've started to prefer it.  Maybe it's just a Stockholm Syndrome situation.

Posted
13 minutes ago, Al_4_ISU said:

For only 5 hours, I'd think most decent larger coolers would do the trick.  You only need Yetis for multi day excursions.  Just keep the fucker shut and it will be fine.

Also, as someone who spends 3-4 months out of the year eating all of their meals out of a cooler, room temperature food really doesn't taste any worse.  I've started to prefer it.  Maybe it's just a Stockholm Syndrome situation.

Thanks!  What size do you think I need for 20 lbs of meat?

 

Posted
8 minutes ago, Zone Read said:

Thanks!  What size do you think I need for 20 lbs of meat?

 

I honestly don't know cooler sizes.  I would think my main cooler at home would hold 20 lbs of meat pretty easily.  It can hold a couple cases of beer and ice pretty easily.

Posted

This might sound crazy, but look into nesting two cheap coolers (Igloo, etc.).  It will probably outperform a Yeti at way less cost.  Set the smaller one on some spacers on the bottom of the bigger one -- you're looking for a 0.5"+ air space all around the inner cooler.

It's not very space efficient but money is money.  And, you now have two coolers for different events where you don't need hours and hours of heat/cold retention.

Posted

i'm sure you know this but wrapping in foil and warm towels will help.  if you can have those towels fresh from the dryer (i.e. warm) it'll help even more. 

Posted
1 hour ago, Masshole Horn said:

Do you have to slice it beforehand? Waiting to slice will help with heat retention and yield a better product.

Also, charge your cooler with boiling HOT water before adding meats.

Wait to slice if you can. A 40qt cooler should be able to hold 20lbs of meat. 

  • Like 1
Posted

A heated brick or similar item wrapped in a towel works great too. Food danger zone is the 40-140° and length of time.

Posted (edited)

You can wrap in towels, but you also want to crumple up a couple of towels and fill the head space over your bundles of meat with towels too.  

 

I'll microwave a few cups of water in a pyrex dish and place it on a tray in the bottom of the cooler for about 15 minutes to preheat it rather than dumping water in the cooler.  I have an Igloo Ice Cube that does a fine job of holding meats warm.

Edited by dcbc

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