I have a masterbuilt digital smokehouse and I'm planing on cooking a good amount of BBQ for my wife's birthday party. I plan on doing a glazed shank ham about 8 lbs doing 6 racks of baby back ribs as well as a 9 lbs picnic shoulder and a pan of my smoked Mac and cheese. I'm thinking of doing some the weekend before but what stores well and how should I reheat it to keep its flavor. I could cook some the night before and cook all night since it's a Friday night with the party @ 5 on Saturday. Which is the best idea and what do you recommend.
post #1 of 3
5/10/15 at 11:21am