better the next day???

[Preb]

anyone else out there feel that their meats (especially ribs) taste better the next day? Even when in a jam, you reheat via the microwave (i know, should never be done)???? My only thought is that after tending to the smoker, my taste buds need a day to recover?

 

[Forrest]

I agree with some meats they taste better the next day, but many more do not IMHO. By the time I finish a long smoke, I'm all hickory'd out too so I'm glad I'm not the only one!

 

[Derek]

anyone else out there feel that their meats (especially ribs) taste better the next day? Even when in a jam, you reheat via the microwave (i know, should never be done)???? My only thought is that after tending to the smoker, my taste buds need a day to recover?

The flavors has time to marinade in the fridge, and there fore they will blend together and make it tastes better.

Yeah, I've noticed that too!

 

[augie]

I've heard a lot of folks with that same observation.

Some of it may be related to giving the flavors time to meld, and some of it due to "pit exhaustion".

Either way, you're not alone in the universe...

 

[deguerre]

I had this experience Tuesday night when I pulled the meat off of the trimmings from my spares that I smoked Sunday. After slicing and re-heating for wraps, it seemed more flavorful somehow.

 

[jgh1204]

For me, chili - yes, spaghetti - yes, bbq - no. I think the flavors are best straight off the pit or out of the hold box.

 

[Phubar]

Most of the time I like my Phoods better the next day,smoked or unsmoked.

 

[Coltrain]

I'm with you jgh1204 - especially with ribs. For me, if the ribs don't get eaten that day the meat gets stripped for chili. Other meats are ok, but never as good as fresh.

For me, chili - yes, spaghetti - yes, bbq - no. I think the flavors are best straight off the pit or out of the hold box.

 

[Philly-QueMaster]

I feel the same way. I usually like most of my food the day after. I find that when I'm cooking all day especially doing anything long like smoking ribs or brisket, by the time I'm done cooking I'm not that hungry for some reason. So when I eat I don't enjoy it as much.

 

[SmokeJumper]

Sometimes I think much of this phenomenon of improved flavor the day after has to do with the period of withdrawal of our senses from the smoke. As fire minders and pitmasters, we stand in smoke for hours tending fire and sampling food as it permeates into our clothes, hair, nose, and mouth. The next day after a shower (for married folk at least) and rest away from the smoke, with refreshed senses and a cleansed palate, we can more acutely taste the flavor profiles we have developed leading to greater appreciation and satisfaction of our BBQ.

A good analogy might be like an intense day after wine, whisky, coffee or cheese tasting. The palate slowly dulls for many until the senses can barely perceive the difference between zinfandel and cabernet, bourbon or rye, dark or light roasts, or goat or sheeps milk.

Just another one of my theories...

 

[augie]

...after wine & whisky, tasting... The palate slowly dulls for many until the senses can barely perceive the difference between zinfandel and cabernet, bourbon or rye, dark or light roasts, or goat or sheeps milk.

..."10"s and "4"s...

:becky:

 

[SQWIB]

I have noticed that in some meats, but most noticeably in my jerky.
When testing my jerky as its cooled down a bit I notice the pepper is very strong, when I try it the following day, the pepper seems to lessen a bit and the other flavors like garlic seem stronger.
I never judge my jerky until after at least a 24 hour rest...even the texture is different.

 

[Big George's BBQ]

I like most better the next day but I also like them the same day too. How do you reheat your ribs

 

[landarc]

I tend to disagree, for most of what I cook, I prefer the flavors to be more distinct, I do not like it when all the flavors meld into a single flavor. For the same reason, my favorite pasta dishes are lightly dressed and simply cooked. Most particularly, I prefer my ribs, brisket and pork the day it is cooked, even a few hours causes the meat to tighten and dry and the flavors to become muddy.

Even for things such as braised short ribs, which I will cook a day ahead, I then go ahead and add new flavors to the sauce and meat to freshen the flavors and add some more depth. The best foods are capricious (thanks to Mario Batali for that statement).

Now, as to wine, beer and whiskey, I find that palate fatigue is a definite issue when doing extended tastings, even if I do not actually drink the alcohol. But, I will say, that a beverage that is super integrated and where the flavors are all melded together, these are simple and one dimensional, they are not gonna get a second taste. I prefer wines, beers and whiskeys where I can get distinct flavors and sequences of flavors.

I much prefer complex flavors in all aspects of food and drink.

 

[UDS]

I like most better the next day but I also like them the same day too. How do you reheat your ribs

Not sure if this is the way your supposed to do it, but when I reheat ribs, I spray em a lil with my apple juice/cider concoction wrap in foil and throw in oven till they are warmed up.

 

[Smokey Al Gold]

I like my meats fresh off the pit but I do feel that I can taste the smoke flavor better the next day. I agree with being smoked out after a long cook.

 

[dannypat21]

Sometimes I think much of this phenomenon of improved flavor the day after has to do with the period of withdrawal of our senses from the smoke. As fire minders and pitmasters, we stand in smoke for hours tending fire and sampling food as it permeates into our clothes, hair, nose, and mouth. The next day after a shower (for married folk at least) and rest away from the smoke, with refreshed senses and a cleansed palate, we can more acutely taste the flavor profiles we have developed leading to greater appreciation and satisfaction of our BBQ.

A good analogy might be like an intense day after wine, whisky, coffee or cheese tasting. The palate slowly dulls for many until the senses can barely perceive the difference between zinfandel and cabernet, bourbon or rye, dark or light roasts, or goat or sheeps milk.


Just another one of my theories...

Agree^^^^^

 

[Preb]

THanks guys, ws beginning to think i was a little nuts....wait, i am a little nuts! If anyone knows of a good BBQ joint in suburban philadlephia, please let me know, that way i can get my fix between smokes!

 

[Rich Parker]

BBQ is always better the next day and SmokeJumper is exactly right.

 

[jjdealer]

For me, chili - yes, spaghetti - yes, bbq - no. I think the flavors are best straight off the pit or out of the hold box.

Exactly what he said. :thumb: