Gents....I need advice.

[indacup]

On the 4th of July I am supposed to make meals for about 50 people in my family.....last year I was smoking and grilling way too long...so what I need to know are recipes of meat (pork/beef/fowl) that I can smoke the day before and maybe grill the following day? Is that possible?

Any other "non-meat" recipes where I can smoke one day and grill the next?

Thanks!

 

[jirodriguez]

Most any meat you smoke can be re-heated the next day. I just did a cater for 20 people where I cooked it all the day before, delivered it that morning and they heated it in the oven for 4 hrs. at 180° - everything came out great!

Pulled pork - cook the day before, rest it for 2 hrs. then pull it. To re-heat the next day place in a covered disposable foil pan with some apple juice to keep it moist.

Brisket - cook the day before, rest for 2 hrs. then put whole in the fridge. Re-heat whole wrapped in foil (or a covered pan), slice, and serve with the heated drippings.

Chicken - cook day before, stack in layers in a foil pan - brush each layer with a thin coating of BBQ sauce, cover with foil. When re-heating the BBQ sauce helps keep it all nice and moist.

Ribs - cook, wrap in foil with a little BBQ sauce. Same as the chicken, sauce adds moisture during re-heat.

Those are just off the top of my head, you can basically re-heat everything for the most part.

 

[daveomak]

Indacup, evening....  

  JRod has said it all..... 

 

[jirodriguez]

Main thing to remember is to reheat like you cook.... low and slow, and add a little moisture to the foil to help it along. Follow that and you will be golden!

 

[africanmeat]

Most any meat you smoke can be re-heated the next day. I just did a cater for 20 people where I cooked it all the day before, delivered it that morning and they heated it in the oven for 4 hrs. at 180° - everything came out great!

Pulled pork - cook the day before, rest it for 2 hrs. then pull it. To re-heat the next day place in a covered disposable foil pan with some apple juice to keep it moist.

Brisket - cook the day before, rest for 2 hrs. then put whole in the fridge. Re-heat whole wrapped in foil (or a covered pan), slice, and serve with the heated drippings.

Chicken - cook day before, stack in layers in a foil pan - brush each layer with a thin coating of BBQ sauce, cover with foil. When re-heating the BBQ sauce helps keep it all nice and moist.

Ribs - cook, wrap in foil with a little BBQ sauce. Same as the chicken, sauce adds moisture during re-heat.

Those are just off the top of my head, you can basically re-heat everything for the most part.