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Reheating sous vide style
No worries. I might purchase one at one point this year.- lovelife
- Post #10
- Forum: Catering & Large Group Gatherings
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Reheating sous vide style
Thanks for the reply. Makes a lot of sense, I just don't have a sous vide machine. I will be using a regular pan on the stove.- lovelife
- Post #8
- Forum: Catering & Large Group Gatherings
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Reheating sous vide style
Thank you sir. Short update, pork and baked beans on:- lovelife
- Post #5
- Forum: Catering & Large Group Gatherings
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Reheating sous vide style
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wrapping ribs
That's what I thought. Will regular butter burn at 225F? -
PERFECT RIBS EVERY TIME! This really works!
The pen works fine indeed! I don't have an explenationfor for it. I will try again next time. -
Reheating sous vide style
Thanks for the reply! Should I still rest the pork in foil or just let it rest and cool at the same time? I'm not sure since I read a couple times that resting the meat in coolers resulted in the best pulled pork.- lovelife
- Post #3
- Forum: Catering & Large Group Gatherings
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PERFECT RIBS EVERY TIME! This really works!
I use an offset smoker. The smoker dropped temp when I put them back in yes. Took me a little bit to get the temp back up. Because I read that most people do their BB's 2-2-1 I wanted to try that too. But I guess I should try 3-2 and then either grill them of leave them in the smoker unwrapped... -
Reheating sous vide style
Sunday I am taking care of my nephews birthday and am making pulled pork sandwiches with cole slaw. I am making potato salad and baked beans as a side. There will be a couple people that don't eat pork and am making tri tip sandwiches for them. I will be smoking my tri tip. I have a couple...- lovelife
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- Replies: 11
- Forum: Catering & Large Group Gatherings
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PERFECT RIBS EVERY TIME! This really works!
So I tried 2 slabs of BBs again. When I checked the IT after the first two hours every made sense. Then after another 2 hours of being wrapped I check the IT again. Rib 1 was at 195, rib 2 was at 170F. Rib 1, I put back on unwrapped and rib 2, I put back on in foil agin. After 30 min I checked... -
wrapping ribs
Makes sense. I am not a fan of all that sugar at all. My rub is pretty sweet already and I am not a big fan of it, let alone adding a ton of sugar during wrapping. Thanks for the reply! -
What type of smoker to buy?
Good point! I would like another offset, they are just so expensive. Maybe it would be an option for me to get something cheap since I will be smoking inside a warehouse. So no wind, rain, snow etc...- lovelife
- Post #7
- Forum: Catering & Large Group Gatherings
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wrapping ribs
My rub is sugar heavy too. And I also feel that is all the sweetness it needs. But I will be cooking for other people that's why I was asking. Does anyone else have anything to say on why all the sugar during wrapping? I guess it just comes down to people like sweet stuff? -
wrapping ribs
Its really cool to read what ingredients everyone is using, but I would really like to hear the 'why'. Why do you add magarine or butter? What does it exactly do? And why sugar? I guess sweetness? So many people use this method, I guess we can assume that most people like their ribs super duper... -
What type of smoker to buy?
Would love to read all you guys opinions on this subject even when they differ :)- lovelife
- Post #3
- Forum: Catering & Large Group Gatherings
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What type of smoker to buy?
In a couple of months from now me and my gf are starting a catering and 'to go' company. We're super excited! I am looking for one or two smokers that can support my reverse flow smoker (which isn't huge). As most of you know, starting a company isn't cheap. I got a super good deal on a...- lovelife
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- Replies: 6
- Forum: Catering & Large Group Gatherings
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Spare ribs thickness
Thanks for the replies. This may be an option in the future. I will be so busy the following months that I would prefer to have the ribs delivered right, for practice and testing recipes and methods. I'm also not planning to do anything with bellies (for now), so no point for me personally to...
