Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How to keep BBQ fresh
Thank you for all of your information!
I would like to read something on what to do with your barbecue after you have cooked it. How to take care of it. The best way to serve it 3, 5, 6 hours after you finish it.
You might be a great cook but if you can't get it to the mouth in great shape, are you a COMPLETE BARBECUER?
If you don't have an article on this subject I hope my questions will inspire someone to write one. It's competitive out here and we are trying to work smarter.
We would love to hear from you!!!
Thanks for the kind words.
If Santa had brought you a copy of "The Great American Barbecue & Grilling Manual" you would already know the answers. Click into The Barbecue Store and check it out.
An absolute necessity for serving meat some time after it has come off the pit is to retain the moisture when you serve it. For 1-3 hours sealing in foil or plastic with a little finishing sauce and keeping it warm will work. After that, you will have to keep it in a warmer or in an ice chest lined with foil. Reheat with moist heat (steam)