I’m attending a long overdue family reunion in September. I haven’t seen some of these folks in 30+ years.
I have volunteered to do all of the grilling/smoking because I’m also the only family member who really enjoys that.
The location for the event only offers a cheap gas grill, which in my view, equates to a “lousy bake oven.”
So, I am considering preparing things a day or two in advance on my RT-700, and just taking them with me because I don’t want to lose all of my time with family monitoring a leaky, inconsistent, gas grill,
I’ve settled on salmon, roasting chickens, brisket, and St. Louis style ribs. The burgers and brats are easy to do at the site.
Does anyone have any suggestions for how to reheat any of those at the event to prevent them from becoming dried out or otherwise inedible?
Thanks
I have volunteered to do all of the grilling/smoking because I’m also the only family member who really enjoys that.
The location for the event only offers a cheap gas grill, which in my view, equates to a “lousy bake oven.”
So, I am considering preparing things a day or two in advance on my RT-700, and just taking them with me because I don’t want to lose all of my time with family monitoring a leaky, inconsistent, gas grill,
I’ve settled on salmon, roasting chickens, brisket, and St. Louis style ribs. The burgers and brats are easy to do at the site.
Does anyone have any suggestions for how to reheat any of those at the event to prevent them from becoming dried out or otherwise inedible?
Thanks