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reheating
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This may have been asked before and if so I apologize.
My daughter graduates this May and asked me to smoke a brisket, ribs pork butt and a couple of chickens. My plan is to smoke them the day before and bring them to her party. My question: what would be the best way to reheat everything? The...
Hey y'all, with the Easter weekend approaching I've been put in charge of our main course for Sunday. We decided a smoked boneless lamb leg roast would be perfect for Easter. I've got a Masterbuilt 35B analog electric smoker that I've made a lamb roast in before that was a bit tricky because the...
So I smoked my ribs for 6 hours, got a great smoke ring, no pellicle formed, I fixed the issue and it won't happen again.
My question is this-
Can a pellicle form @ 250° in a standard oven?
(I know I can get it to form if I throw it back on the grill, but I was hoping to just do this the easy...
Hello all,
I've got a few questions on the best way to reheat my pork butt. So, I have a family event Sunday at 11am, with food served around noon,and I've committed to bring a smoked pork butt. The weather on Saturday night here in Little Rock isn't really going to be suitable to smoke in, so...
Smoked an 11 lb packer for thanksgiving. Did it last night and good thing i did because it took 19 hrs and doing a turkey in the morning. Anyway looking on recomendations on best way to reheat without the oven. I did save juices from the drip pan to defat and add for the reheating process...
Hello all, looking for a little advice. I want to smoke some hens then take them to the mountains for our Thanksgiving getaway. I would be heating them up in a gas oven. I plan on brining and then injecting with creole butter. Has anyone done similar to this? I really don't want to dry them out...