Holding ribs till later

Former Member

Hi,
I am a new user with an AmeriQue. I would appreciate advice on how you plan a meal when you have to cook early in the day but won't be serving till dinner time. Specifically, I am asking about pork ribs and chicken. How do you store them till later and then how do you heat up and apply finishing sauce later? I was told by a local Barbeque restaurant chef that he stores them in the fridge, heats them quickly in a microwave and then puts them on the grill with sauce to char a little before serving. The AmeriQue has a hold funtion but I am afraid that leavibg them in there all day will dry them out. Would love some suggestions.

Jerry

7/4/098:29 AM

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Original Post

bacchus2bMember

Jerry,

If you want to hold it hot, go to Costco or Sam's Club and get a big roll of restaurant grade plastic film and a roll of heavy duty foil.

Wrap in plastic first, then foil it and hold in an oven or your Amerique at a minimum temp of 140 degrees, preferably 160 degrees. The restaurant-grade plastic wrap will not melt when covered by foil up to about 300 degrees and really helps keep your meat moist. Same thing works for Lasagna, or other Casseroles held in an oven.

Hope that helps!

7/5/093:01 PM

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