03-11-14, 11:04 PM | #1 |
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Need BBQ help!
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!
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03-12-14, 01:12 AM | #2 |
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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.
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03-12-14, 09:37 AM | #3 |
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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
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