Recent content by Douglas Lance

I have volunteered to provide BBQ for a graduation party for a friend that is graduating from college. There will be about 60 people there, I was planning to prepare two briskets (about 10 pounds each ) and 4 pork butts. Do you think this is enough meat there will be the standard side dishes...

thanks for the replys Doug

I read somewhere about cooking a brisket to about 165 degrees then foiling it and putting it in the fridge for a few days, then when you are ready to use it heat it in the oven at 300 until the internal temp gets to 200 or so. anyone try it yet, or have an opinion if it will work or not?

Food Pro (ph 301-663-3171) in Frederick Maryland has them but you must buy a case of 6, last I got were $1.92 a pound

I am planning on cooking 3 briskets on the night of 11/10 if I buy them on Friday 11/3 and keep them refrigerated until the 10th do you all think they will keep ok? Thanks Doug

Hi, I want to try the Brisket - Smoked & Oven Finished and was wondering if I could cook it for the first 10 hours to 165-170°F the day before and finish it off in the oven the next day to the final temp of 205°F internal . It would most likely be 12 hours or so between the time it came off...

will it hurt to brine this turkey for mort than 24 hours maybe 36 hours? Doug

Mase this potato salad on 10/2/05 it was fantastic---the best German potato salad I have ever had