Hello All,
Lately I've been using the juices leftover from wrapping in my glaze, I guess this is a benefit to actually wrap. Anyway, I use a Danny Gaulden type glaze but I pour all of the liquids in the foil when I unwrap into the glaze, and it's been really good.
So now I have a rib smackdown contest at a work picnic next week. I typically get my ribs to a certain point at home, wrap them for carryover cooking and then throw them on the grill and glaze them. Now for the question, is it safe to use a glaze that has the wrap liquids in it the next day? I'm thinking yes because all of the microbial nasties should be long gone after four hours of proper cooking.
Thanks!
Lately I've been using the juices leftover from wrapping in my glaze, I guess this is a benefit to actually wrap. Anyway, I use a Danny Gaulden type glaze but I pour all of the liquids in the foil when I unwrap into the glaze, and it's been really good.
So now I have a rib smackdown contest at a work picnic next week. I typically get my ribs to a certain point at home, wrap them for carryover cooking and then throw them on the grill and glaze them. Now for the question, is it safe to use a glaze that has the wrap liquids in it the next day? I'm thinking yes because all of the microbial nasties should be long gone after four hours of proper cooking.
Thanks!
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