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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-26-2005, 03:42 PM | #1 |
Banned
Join Date: 07-18-04
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Advance cooking
Do you guys do anything differently in the cooking method for food that you're cooking a day or two before you're going to serve it?
For example, you cook some butt on Wednesday for a party on Friday? Or Ribs on Friday for eating on Sunday. Or brisket cooked on Sunday for Thursday? You get the idea. |
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10-26-2005, 03:47 PM | #2 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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I pull my Butts and put them in aluminum pans covered in the fridge if I am serving within 2 days. Longer than that and I shrink wrap it and freeze. Re-heat the day of serving. works well for me.
Smoke On!!!!!! at www.kickassbbq.com ed
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10-26-2005, 03:49 PM | #3 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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I will cook Brisket on Friday to be the main meat on Sunday, but don't do anything "special".
No way ribs cooked on Saturday would last in my household till tuesday. Most BBQ I cook get eaten as soon as it can be eaten.
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10-26-2005, 04:25 PM | #4 | |
Banned
Join Date: 07-18-04
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10-26-2005, 06:10 PM | #5 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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I know the feeling, 3 people have asked me if I am going to smoke a turkey for Thanksgiving. They are really asking if I would smoke a turkey for them for Thanksgiving.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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10-26-2005, 08:24 PM | #6 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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10-26-2005, 08:28 PM | #7 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
The only thing I might do different is pull ribbies a little early, not much, but avoid full "fall off the bone" doneness. They seem to cook up more when reheating. Also, I have never seen chicken skin survive re-heating. Always turns to "crap" to be pulled off and discarded anyway. If doing poultry, I might just skin it first and not fight the issue. Someone may have a trick for that Otherwize, no difference for me TIM
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10-27-2005, 12:23 AM | #8 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Give them as much smoke as they will take ahead of time and then foil them. Finish them in the oven the day you plan to serve them. Folks will wonder how you got such a smokey flavoer from the oven. Tell them it's a chef secret.
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10-27-2005, 05:53 AM | #9 |
is One Chatty Farker
Join Date: 05-16-04
Location: Colonial Heights, Virginia
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I'm with mister on this, but I put a double wrap of plastic over the alum pan then cover with foil (remove the plastic before putting in the oven). Never re-heat chicken in bulk just asking for food poisoning.
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10-27-2005, 11:14 AM | #10 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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10-27-2005, 09:54 PM | #11 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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So let me put a little twist on this... I'm heading to our corporate office in Virginia in a few weeks, and the team out there has been following my BBQ adventures vicariously. They have requested that I bring a brisket for dinner one night. I won't be able to cook it there, so I'm oging to cook it here. I leave early on a Monday Morning. Should I cook it on the Sunday right before I travel and take it refrigerated, or should i cook it the week before, freeze it, and take it frozen? I have a soft-sided cooler that will fit a brisket, and I can get a couple of larger freezer packs to keep it cold, but I'm wondering when to cook it. We'll eat it on either Monday or Tuesday.
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10-28-2005, 09:18 AM | #12 |
is One Chatty Farker
Join Date: 05-16-04
Location: Colonial Heights, Virginia
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Ron were in Va? North-South-East-West?
I'd cook it Sunday, then cooler it, refrigerated it, softside cooler, eat it on eat it way, then tell them "what brisket?" (Ok all of that but eating it on the way)
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Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly ! "God either exists or He doesn't.... I believe in God." Blaise Pascal I'm a sinner, I regret my sin and will try to never do it again. |
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10-28-2005, 01:04 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I like the eating-on-the-way part! I'd probably have to share it with the whole plane, though...
I'll be in Reston (about 2 miles from Dulles). So that's Northeast, right?
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