Prepping for a big cook. I would like to do all the cooking a day or two early. Whats the best way to reconstitute and keep the most flavor?
Methods I've seen
Shoulder:
Boil in vacuum sealed bag to temp
Ribs:
Same as above
and
Freeze and through on a hot grill.
Anyone have insight on these methods and possibly more?
Jet
Methods I've seen
Shoulder:
Boil in vacuum sealed bag to temp
Ribs:
Same as above
and
Freeze and through on a hot grill.
Anyone have insight on these methods and possibly more?
Jet