Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I made a 4 bone rack of chuck short ribs yesterday (pix in SUWYC) but Barbara came home violently ill from work and just went to bed. I ate one rib but now have 3 still in one piece to reheat (not sure if tonight or maybe tomorrow.) A google search turned up a recommendation for wrapping in foil with a 1/4 cup of water or broth and putting in a 225-250F oven until an IT of 165. This seems like a several hour proposition, especially coming directly from the fridge. I was wondering if anybody has any suggestions, or can tell me that my expectations of several hours at 225-250 are overblown.
If you put them in the oven, in foil with some beef broth at that temp they will reheat much faster. I would add some onions. You can reheat in a crock pot, as well. Any reheating is much faster. On the other hand, if she came down with the same crud that my wife and I have had, don't worry about it. She isn't going to eat for a couple of days. My wife got it first and I went to the Dr. to get Tamiflu as soon as I felt ill. The swab showed that I didn't have the flu - just some mutant cold virus for which Tamiflu will not work. I had two subsequent days of 103 temp, coughing and a headache. On the positive side - I lost 6 pounds and was able to peruse the site with the computer instead of the iPhone because my wife slept 16 hours each day.
Thanks, and sorry you were ill. Barbara seems a lot better today, but now she has mostly lost her voice. It's a bad time for today since today is her mother's 85th birthday.
I’m glad she is better! I’m banned from my folks’ house if I have a bug. One hospital stay with pneumonia was all it took for my mom to tell us all "I’m not doing that again so stay away if you are sick"
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Microwave has my vote too! Just don't overdo it, maybe cut the power down to 50% or something if the ribs are really thick, so that it heats up a little slower. I've never done beef ribs, but microwave to reheat pork ribs all the time. Or steak, pulled pork, brisket.... we just fix our plates and nuke them with a paper towel to prevent splatters. Might not be the same as fresh off the pit, but its still plenty good.
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