View Single Post
Old 02-22-2013, 01:00 PM   #2
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa

If you hadn't salted it I would be less "concerned". I might think about giving it a good wash, dry it off, and keep it in the coldest part of the fridge till you are ready to cook it. Then take it out of the fridge as you are getting ready to fire up the pit then reseason just before it goes on.
The other option is to freeze it, but not sure that really buys you anything at this point.
Interested to hear what others think.
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1300 Timberline 5/26/17
1 18.5 WSM
Super Fast BLUE and REDThermopen
1 - Fantastic hubby - the original Big Al
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote