Need BBQ help!

[MallenManson]

Have a very important question involving storing BBQ.

I know this is vague, but I can't let the cat out of the bague......

Who is our resident BBQ Guru?

As Sally Struthers says "Won't you please help?"
Hmmmm.....she looks like she knows how to eat.....maybe I should ask her!

[bassinbob]

Usually there is none left over to store. Are you talking pre smoked or after smoking? Either way if you are planning on storeing you would need a cooler or a few large fridges. I worked with a well known bar b q guy here where I live. He would pre grill ribs and chops the day of use or a couple of days before selling them. He uses fridges. Never boiled his ribs. His q is cooked over an open fire pit. He doesn't use a smoker. Chickens done as ordered and he doesn't do any type of beef. No freezing either before or after cooking.

The big deal around here for a lot of years was open pit q. Now there are franchise places most yuppies and such go to. Still quite a few guys do open pit. I used to q at fireman fairs for a couple of years. Since i am a meat cutter I stored my meat where I worked and used as needed. I would pre boil chickens and keep in a fridge. Most items would last just the same as you keep your home foods.

If I can think of anything else I'll let you know.

[MallenManson]

Thanks Bob!
I think we found our BBQ Guru!

I'm talkin about storing the meat, after smoking and before grilling.

Talked to a buddy at work today. His advice was to smoke, store, then finish cooking in the oven