The BBQ BRETHREN FORUMS. - View Single Post - How long before turn in should I start slicing meat?

chad · 07-29-2005, 06:06 AM

With 30 minute turn-ins "when" kind of takes care of itself! We're usually glazing chicken 15-30 minutes out. And as soon as the box is ready we start unwrapping ribs - and when the rib box is ready we already have the pork butts unwrapped, etc. etc. etc. I find the big crunch is chicken and ribs - I don't know whether it's the "hand work" and glazing that seems to slow things down or whether it's just that you get into a rythm by the time you get to the pork.

07-29-2005, 06:06 AM	#6
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	RE: How long before turn in should I start slicing meat? With 30 minute turn-ins "when" kind of takes care of itself! We're usually glazing chicken 15-30 minutes out. And as soon as the box is ready we start unwrapping ribs - and when the rib box is ready we already have the pork butts unwrapped, etc. etc. etc. I find the big crunch is chicken and ribs - I don't know whether it's the "hand work" and glazing that seems to slow things down or whether it's just that you get into a rythm by the time you get to the pork. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker