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Guest
Guest
I've got one WSM and a kettle grill. I've been able to cope with feeding ten adults and six kids by doing brisket & pork butt overnight then sitting in foil in a cooler for a couple of hours before serving. But I'd like to be able to serve hot pork, brisket and ribs to a much larger gathering. So that I'm not embarrassed by having to keep people waiting, I'd like to have everyting cooked the day before.
So as not to poison anyone, I guess I'll have to refrigerate overnight all the cooked meats.
What's the best way to reheat it all without losing quality of the food? Any "tricks for young players" I should avoid?
Thanks for your advice
regards
So as not to poison anyone, I guess I'll have to refrigerate overnight all the cooked meats.
What's the best way to reheat it all without losing quality of the food? Any "tricks for young players" I should avoid?
Thanks for your advice
regards