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Old 07-14-2010, 07:03 PM   #14
On the road to being a farker
Join Date: 07-12-10
Location: New York

Thanks everyone for the replies. I know all the people who say not to do it are probably right. I still might go for it though :)

If for argument's sake, I did it the day before ending some time early evening the night before, what is the best way to hold/save/reheat the meat the next day? If it comes out good I can serve it the next day. If not, then I just wasted my money and a whole day (not really a waste because its a great learrrrning experience). I can always do burgers or something as a backup.

Pork is my favorite meat and ribs are maybe my favorite food. Unfortunately some of the guests coming have dietary restrictions, so I'm stuck with beef/poultry/seafood for this one.

Thanks everyone for the great tips. If I do go for it, I will document the experience here.

hominamad is offline   Reply With Quote