-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: *
- Users: Black Hills eater
- Content: Threads
- Order by date
-
B
Keeping meats fresh from smoker to table
If my meats are done 2 to 4 hours before mealtime do I try to keep them warm until time to serve or do I let them cool and reheat? I am concerned about dryness and also don't want to grow any microbes that might make me and my guests regret eating barbeque.- Black Hills eater
- Thread
- Replies: 1
- Forum: For New Members
-
B
Greetings from South Dakota
I just signed up and used water in my forum name because iI am better at eating barbeque than making it. I like baby backs, brisket, chicken, pork butts, and jerky.hi- Black Hills eater
- Thread
- Replies: 5
- Forum: Roll Call
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
