For the past 3-4 years I have brought my Traeger to a family’s Fourth of July BBQ about 40 minutes from my home. I’ve done pulled pork shoulder, tri-tip and brisket and they were all hits.
This year I have a toddler to watch, no vehicle to transport my grill/smoker, and don’t want to spend all day watching meat temperatures while my family is at the beach. So I need help!
It seems like a lot of BBQ restaurants reheat previously cooked meats, but I don’t want to mess this up.
Which BBQ meats lend themselves best to being prepared ahead of time and reheating?
What is the best way to reheat previously smoked meets? I do have a sous vide available, would this be best?
One of my favorites is to smoke a tri-tip on the traeger and then reverse sear on my charcoal grill. Is there anyway I could smoke to rare/medium rare the day before and then reverse sear the day of for a fresh crust?
Any techniques or meats that I’m overlooking that could be prepared on a charcoal grill that “wow” like a smoked brisket?
I’ll be feeding 13 adults, I’m only in charge of the meat, it will be served with typical summer bbq sides.
Thank you for your help and ideas!
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