(Port Saint Joe - Mexico Beach Specific)
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Updated 2/16/2011
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(Port Saint Joe - Mexico Beach Specific)
1 messages
Updated 2/16/2011
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| Name: |
Tall Cotton
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| Subject: |
What's on your grill/smoker?
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Date:
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9/1/2011 1:27:26 PM
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Our plans are smoked butts and briskets Saturday night. (they're on the smoker now). I hope we have brats, dogs and burgers at some point along with creamed corn, fried squash, fresh tomatoes. Maybe some BLT's with onion too.
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| Name: |
Little Talisi
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| Subject: |
What's on your grill/smoker?
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Date:
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9/1/2011 7:02:39 PM
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Butts go on in the morning for Sunday's reunion. Saturday will be Juicy Lucy's and sausages for after the noon games.
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| Name: |
lakngulf
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| Subject: |
What's on your grill/smoker?
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Date:
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9/1/2011 8:09:27 PM
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Talisi, what is your "cook on Friday, serve on Sunday" rountine? Pull and reheat? Leave whole and reheat?
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| Name: |
Little Talisi
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| Subject: |
What's on your grill/smoker?
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Date:
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9/1/2011 8:13:09 PM
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Sometime after the internal reaches 195 to 200, I will take from smoker and wrap. Let cool and place in frig. Sunday, I will place wrapped in oven @ 250 for about a hour. Then unwrap and pull. By doing it this way you do not loose much moisture from the butt.
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| Name: |
Tall Cotton
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| Subject: |
What's on your grill/smoker?
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Date:
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9/1/2011 9:43:59 PM
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If you have a vacuum sealer you can go ahead and pull, vacuum pack, put in the fridge, and then warm up in a pot of warm water. Pack in 2 pound bags and you can warm as needed, keeping warm, moist Q coming to teh table. It freezes well this way too!
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