Reply to "bbq you made in your cookshack for your work lunch"

Former Member

quote:
so you cook say some ribs, brisket, or pulled pork during the weekend. maybe some tri tip.

you eat some when it is done but your main purpose is to cook meat for work lunches.

I do this all the time. Save a lot of money and the food is much better than the cafeteria at work. Have only done brisket and pork though. I use a deep ceramic bowl and put some plastic wrap over the top -- usually add some sauce. Put it on a low setting to warm up slowly. It is acceptable. I think it may cook the fat too fast and provide a little off taste at times. Looking forward to hearing if others have a better process for the microwave.

Does the steaming cause the meat to be a bit mushy? I suppose that can be adjusted by how much the cover is used.

6/17/097:36 AM

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