- Aug 3, 2020
- 46
- 71
I would like to get opinions from the community on taste of bbq food.
I have been cooking for over 45 years, grilling for just as many and bbq’ing for about twenty.
Many, many foods seem to taste better a day (or few) later....especially bbq.
For this topic, I would like to keep it in bbq/smoking. No matter what I make, the food seems to taste good right out of the smoker, but tastes a LOT better the next day or two.
Whether it’s chicken, ABT, jerky, even a pasta dish made traditionally, it seems to taste better later. I realize that some will say its because the food has had a chance for the flavors to meld together; but is that REALLY the a reason...or is just me? Am I just a left-over junky?
Heres an example. I made jerky for the first time a few months ago. A couple hours out of the smoker it was good. Decent flavor and spice. A few days later from the fridge it was GREAT! Incredible flavor. Is this the norm for bbq or “Is it just me?”
I have been cooking for over 45 years, grilling for just as many and bbq’ing for about twenty.
Many, many foods seem to taste better a day (or few) later....especially bbq.
For this topic, I would like to keep it in bbq/smoking. No matter what I make, the food seems to taste good right out of the smoker, but tastes a LOT better the next day or two.
Whether it’s chicken, ABT, jerky, even a pasta dish made traditionally, it seems to taste better later. I realize that some will say its because the food has had a chance for the flavors to meld together; but is that REALLY the a reason...or is just me? Am I just a left-over junky?
Heres an example. I made jerky for the first time a few months ago. A couple hours out of the smoker it was good. Decent flavor and spice. A few days later from the fridge it was GREAT! Incredible flavor. Is this the norm for bbq or “Is it just me?”