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Original Q, Issue #025 -- vinegar sauce, marinade, bbq sauce, cold weather
December 02, 2009
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Get Another Drink and Try Again


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Table of Contents


Recent Website Additions and Updates

*Vinegar Based Barbecue Sauce
*Marinade recipes........what you should know.
*BBQ Sauce Recipes, Pick Your Style
*Cook Now... Store... Eat Later
*Cold Weather BBQing

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.


Recent Website Additions


Vinegar Based Barbecue Sauce

Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? The final balance of flavors probably came from a vinegar based barbecue sauce (like this one).

Vinegar Based Barbecue Sauce


Marinade recipes........what you should know.

A good overview of what marinade recipes are, how they are used, what they do, and what is in them. All excellent information to help you be better prepared to create your own masterpiece.

Marinade recipes........what you should know.


BBQ Sauce Recipes, Pick Your Style

BBQ sauce recipes come from different parts of the country in different styles. Pick your style and create your own BBQ sauce.

BBQ Sauce Recipes, Pick Your Style


Cook Now... Store... Eat Later

What's the best way to store smoked meat? I just built a BBQ pit with blocks. I have lids for it and will fire it with hickory or oak. My problem is, my days off are in the middle of the week and..

Cook Now... Store... Eat Later


Don't Let Cold Weather Run You Indoors

I know it's not January yet, but it is starting to get cold. Here are just a few reminders of the tips for cold weather grilling. Don't worry... I'll remind you again come January.

Cold Weather BBQing


Editor's Qs


I need to smoke ribs ahead of time, before guests arrive. Is this possible to do and still be good? How do I hold them between time?

It is possible, and yes... they should still be good.

How long to hold them is the critical question. If it will be for about 3 hours or less, they can be held hot. Beyond 3 hours, I would refrigerate. For more than 2 or 3 days, freeze.

To hold them for a few hours, you can use a well insulated, tight sealing cooler. Preheat the cooler by filling it with hot water. Close the lid and let it sit for about 30 minutes.

When the ribs are ready to come off the smoker, double wrap them in foil and place in a pan (to catch any drips). Drain the water out of the cooler and place a towel in the bottom. Place the ribs (in the pan) on top of the towel. Cover the ribs with another towel and close the lid.

They should stay hot (and good) for several hours.

If they are to be kept for longer than a few hours, simply put them into the refrigerator, or freezer, instead of the cooler.

When reheating them, place them in the oven on about 325 degrees. Depending on how many you have, 30 minutes to an hour is probably enough time. If you will be taking them out of the freezer, put them in the refrigerator the day before.


The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best
Hipshot

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