I am cooking funeral food. Ask me anything.

[jmowreader]

The service will be tomorrow and my family is not formal, so we're going to have cold meats, finger foods and breads.

I roasted two pork tenderloins and one small beef roast. Normally I roast meat at 350 degrees and go by time. This time I did something a bit different: I set the oven to 250 and inserted the probe of my remote oven thermometer, then roasted the pork to 160 degrees and the beef to 150. Never again cook meat at 350. The flavor of the slow-roasted meat is incredible. I mean, yeah it takes a little longer but it's worth it. I also have a pre-cooked ham that I sliced up. After these meats cool, I will be putting them on my meat slicer. (I have the $140 Cabela's slicer and like it a lot.)

After dinner I will be making potato salad (pretty simple recipe - potatoes cubed and boiled, hard-cooked eggs, pickles, onions, celery salt and pepper, held together with lite mayo), and cutting & stuffing celery. Some of it will be stuffed with Cheez Whiz and some with peanut butter. I got carrots and sugar snap peas to dip in either bleu cheese or ranch dressing. I have Extra Sharp cheddar and Swiss. I have hoagie rolls, green and black olives, little pickles...to drink I am going to mix lemon-lime soda and apple juice, and for dessert we have cherries, grapes and German cookies.

And after all is cleaned up, I will begin to completely renovate the kitchen.

[MLAA]

1. Whose funeral? 💕

[jmowreader]

4. My parents

Dad died in 2019, Mom died in May. Both of them were cremated, and we decided to wait until everyone was able to make it to Idaho to have a graveside service. (From what I have been told, New Catholic Doctrine says you can cremate the dead IF you bury the urn.)

[MLAA]

5. I am so sorry for your loss, and losing both so close in time.

💕💕💕💕💕May you and your family find comfort with each other.

[jmowreader]

6. Thanks.

[mr_lebowski]

2. Sorry about the occasion ...

Your grub sounds great.

I shoot for 225F for a variety of slow cooked meats I do on the barbeque like brisket & ribs. Not sure if it'd be different using an oven (or 'roast' type of cuts), but might try that sometime if you have lots of time to wait

Hope your delicious food brings comfort to the group

[Kali]

3. a good country funeral was just about the last pre-pandemic social event we went to

the local Cowbelles did most of the food, but most everybody brought something.

sorry for the loss, but at some point funerals become good gatherings of folks.

[flotsam]

7. Pssst-Too high

Modern guidelines for pork loin is 143 degrees internal and then tent and rest for 10 minutes. Finished product should have a rosy blush at the center. If possible machine slice as thin as possible and serve with an au jus beef gravy. I'm sure that sounds scary but served on a bulky roll-them's good eats...

And I use a 275 degrees and a rotisserie...