

Good time to test out the new oven or.....maybe not



just joking my friend

Bill
Moderator: TBBQF Deputies
OldUsedParts wrote:thanks, Wild Bill, now I've got to come up with a re-heating temp/time so that when it's time to eat, they are hot and juicy - - - there is a wall oven and a stove with oven at the Hall so I may see if doing it there will get into anyones way - - - I'd rather do them at home and then transport ?I think?
bsooner75 wrote:Even if you don’t have a high end cooler…pre heat the cooler with some hot water for 20 minutes or so. When your ribs get hot pull them out and wrap in towels then put in the cooler. Fill any extra space with towels as well. If you have any of those hot packs they come in handy in the cooler too.
2 things I’ve learned from this method (don’t ask me how I found out…)
1. Apparently you are not supposed to wrap the BBQ up in what the wife might consider the “good” towels.
2. Put a sign on the cooler stating “this ain’t beer so keep it closed”
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bsooner75 wrote:I actually have designated BBQ towels now…
My bruises have healed but the mental scars last a lifetime :)
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outlaw wrote:[quote="bsooner75"]I actually have designated BBQ towels now…
My bruises have healed but the mental scars last a lifetime :)
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GRailsback wrote:I have a couple of Brute coolers as well. I think they are now named Bison. I don't use them to hold meat. But I have run an enourmous amount of beer through them and they are very good. But they are real heavy, even when they are empty.
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