Short on Time

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John A
Filet Mignon
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2006/04/03 14:03:04 (permalink)

Short on Time

Sat my wife informed me that the kids/grandkids were coming for dinner on Sun and would I please do BBQ chicken & ribs? I reminded her that I was going to be out of town until 4:00pm Sun and would not have enough time to smoke them but rather than disappoint them I would try something new. I smoked the chicken and ribs for two hours Sat afternoon, wrapped in heavy-duty foil, cooled for 15 minutes and then refrigerated them. At 4:30pm Sun afternoon I placed some water in the bottom half of the broiler pan, the chicken and ribs on the top half, covered tightly with heavy-duty foil, cut a couple of small slits in the foil, and popped into a pre-heated 250-degree oven for one and a half hours. I finished them on the gas grill at low heat for 30 minutes, glazed them, and served. I usually go right to the grill from the smoker; these were just as good even though they had been refrigerated overnight.

John
#1

5 Replies Related Threads

    dreamzpainter
    Double Chili Cheeseburger
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    RE: Short on Time 2006/04/03 15:21:28 (permalink)
    Thats a good tip and interesting shortcut. My question is... WHY go from the smoker to a grill at anytime???
    #2
    John A
    Filet Mignon
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    RE: Short on Time 2006/04/04 13:05:04 (permalink)
    I wondered how long it would take for someone to pick up on that. I use a Smokin Tex, they are very well sealed and retain a lot of moisture. As such, they do pork butts that get rave reviews. I like to hit the grill with ribs for 10-15 minutes, at med-low indirect heat, to crisp them up and glaze them before serving. Thinking about getting a Traeger.

    John
    #3
    Raine
    Cheeseburger
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    RE: Short on Time 2006/04/10 21:53:45 (permalink)
    I might be a little concerned of spoiling the meat by not letting it cool down a little bit more. It seems it did work for you, at least this time. It would be a shame to have throw out good eats.
    #4
    John A
    Filet Mignon
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    RE: Short on Time 2006/04/11 08:04:52 (permalink)
    Hi Raine,
    By spoil do you mean bacteria? When I do ribs for just the two of us I always do an extra rack and do basically the same thing. Out of smoker, cool for about 15 minutes, vacuum pack, and into the freezer. When it’s time to eat I thaw in refrigerator and heat on the grill. Am I asking for a problem?

    Thanks,

    John
    #5
    jjjrfoodie
    Cheeseburger
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    RE: Short on Time 2006/04/14 08:25:06 (permalink)
    I don't think you would have a problem John, especially going into the freezer. I oven cook my babyback ribs in the winter time for 2 1/2 hours , then remove and let the foil covered sheet pan rest for a good 30-45 minutes on the counter (to rest the meat mainly but they cool slightly in the process of course.)
    Then I either throw them on the grill 8 minutes to finish or wrap in plastic wrap and toss in the fridge if I use the next day or later in the week.
    I've been doing this for years with no problem whatsoever.

    Good luck.
    #6
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