Kev E from the UK
New member
Hey guys
Been lurking a while and have learnt alot from you awesome BBQ experts.
So I'm from the UK where generally most peoples idea is burnt Burger and sausages. Not for me, I'm a huge fan of the american style of grilling. Recently I got an 18.5" WSM to compliment my own brick built BBQ.
So here is my question, hopefully you can help me.
I'm having approx 30 people come for a BBQ in a couple of weeks. I've made a big deal about how great my smoker is so need to impress. I'm planning on doing a couple of briskets, a couple of pork butts and ribs in the WSM and grill sausages and burgers to order.
So my predicament - obviously my WSM is nowhere near big enough to cook it all for the day, I'm gonna need to pre-cook some. I've read a bit about reheating brisket and pulled pork, think this would be ok to do and cook the ribs fresh on the day? Best plan of action seems to be cook as normal, allow to cool wrapped in foil and refrisgerate once cold. does this seem accurate?
I have a few overnight cooks under my belt, although there is still room for improvement I can turn out a half decent brisket, pulled pork but never tried reheating. The BBQ is on a saturday so was thinking of smoking the brisket Thursday night, the pork Friday night and get the ribs on saturday morning. Probably eat around 5pm.
Does this sound ok? Does anyone have an experiance of this kind of thing?
Thank you all in advance
Been lurking a while and have learnt alot from you awesome BBQ experts.
So I'm from the UK where generally most peoples idea is burnt Burger and sausages. Not for me, I'm a huge fan of the american style of grilling. Recently I got an 18.5" WSM to compliment my own brick built BBQ.
So here is my question, hopefully you can help me.
I'm having approx 30 people come for a BBQ in a couple of weeks. I've made a big deal about how great my smoker is so need to impress. I'm planning on doing a couple of briskets, a couple of pork butts and ribs in the WSM and grill sausages and burgers to order.
So my predicament - obviously my WSM is nowhere near big enough to cook it all for the day, I'm gonna need to pre-cook some. I've read a bit about reheating brisket and pulled pork, think this would be ok to do and cook the ribs fresh on the day? Best plan of action seems to be cook as normal, allow to cool wrapped in foil and refrisgerate once cold. does this seem accurate?
I have a few overnight cooks under my belt, although there is still room for improvement I can turn out a half decent brisket, pulled pork but never tried reheating. The BBQ is on a saturday so was thinking of smoking the brisket Thursday night, the pork Friday night and get the ribs on saturday morning. Probably eat around 5pm.
Does this sound ok? Does anyone have an experiance of this kind of thing?
Thank you all in advance