- Jan 7, 2023
- 1
- 1
I have followed Jeff and this site for several years and love the growth of the site. I have made and used the ribs and followed many recipes to my family and guests delight. However, I need some advice.
I have a group of 8-10 friends that gather 6-8 times per year to play cards and the host house rotates each time. I am up next month. Over the years I have done many different options, which the crowd loves, but this year I wanted to try to outdo myself. I wanted to try and prepare several different options. I am thinking beef ribs, poor man’s burnt ends, pork belly burnt ends, maybe some pulled chicken, and/or country style ribs on a stick. Not committed to all or any of those…just thinking out loud. Well…not really out loud..I am the only one here….lol. I have a large BGE and 2 ovens and a sous vide. How much can I prepare in advance? How far in advance? And best way to hold food or reward…. ovens or sous vide or back to Egg? Or how could I go about smoking all of this to have it ready on a Friday evening? Thanks for any help and keep up the great work.
I have a group of 8-10 friends that gather 6-8 times per year to play cards and the host house rotates each time. I am up next month. Over the years I have done many different options, which the crowd loves, but this year I wanted to try to outdo myself. I wanted to try and prepare several different options. I am thinking beef ribs, poor man’s burnt ends, pork belly burnt ends, maybe some pulled chicken, and/or country style ribs on a stick. Not committed to all or any of those…just thinking out loud. Well…not really out loud..I am the only one here….lol. I have a large BGE and 2 ovens and a sous vide. How much can I prepare in advance? How far in advance? And best way to hold food or reward…. ovens or sous vide or back to Egg? Or how could I go about smoking all of this to have it ready on a Friday evening? Thanks for any help and keep up the great work.