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.
~H
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