Personally, I am not a fan of leftovers but there are some exceptions. BBQ is one of them. Typically, I wouldn’t save my leftovers beyond one day not necessarily for food safety reasons but in my opinion, you start to lose some quality in taste. The USDA says that leftovers can be kept in the refrigerator for 3 to 4 days, but I tend to be on the lower end of that. However, if you store and refrigerate them properly you may be able to get a little more life out of them. You need to make sur you store them in air-tight containers and get them in the fridge as soon as you know they won’t be consumed. The most important test is the smell test. If it smells bad, don’t eat it.
PRO TIP: : When reheating your leftover BBQ in a microwave oven, take a paper towel and wet it. Squeeze the water out until damp then place over your food. This helps keep the moisture in while its re-heating keeping your food as juicy as it was fresh off the grill
My Memorial Day weekend was a good one. It is a time to remember our service men and women who gave the ultimate sacrifice for our country. Over time it has become the unofficial kickoff to summer. The weather is pretty good in most places which I believe is how this weekend evolved into a “grilling holiday”. Believe it or not, we didn’t initially plan to do much in the realm of grilling. I think deep down we wanted to do something so at the last minute we decided to. I had a two-part cook. I got up early and smoked a couple of slabs of baby backs. Then I grilled some burgers, dogs (beef and plant based), lemon herb chicken, corn, asparagus, and zucchini. Let’s talk about these ribs. I smoked them with hickory wood for about 4.5-5 hours. My temp probably averaged about 240.
Since this was kind of last minute, I used some rub that I already had in the cabinet. I started this blog to not only talk about the things I do well but to document my journey to mastery. If I only talked about my greatness this would be boring. With that said…. I think these came out a little on the dry side. The flavor was excellent, but I think I put a little too much smoke on them which made the bark extra dark. The ends of the slabs were the driest so there may be some uneven cooking going on. However, I have some parts on the way that will address that.
Of course, I’ll take you guys along with me during the whole process including the unboxing, installation and first smoke. Let’s grow.
The Smoke of Solomon 