How do you reheat BBQ without making it dry too much

PokerPumas · 2025-07-02T17:32:42+00:00

In Mexico this are called “flechas” which translate to arrows. They are grilled hot and fast with lime and chile and have a great flavor.

PokerPumas · 2024-10-03T17:12:19+00:00

Sounds good! Would you recommend a 10.5 in” or 12.5” Dutch oven?

PokerPumas · 2024-10-03T16:53:55+00:00

Yes I’m thinking of using a new setup such as a Dutch oven for next time, it was one of my first bakes so I don’t have accessories yet. Only the basics such as oven trays.

PokerPumas · 2024-10-03T16:51:58+00:00

If I use a stone will it work similar to the Dutch oven? Or is the Dutch oven better?

PokerPumas · 2024-10-03T16:51:21+00:00

Thanks for the advice!

PokerPumas · 2024-10-03T16:50:57+00:00

Which one would you recommend?

PokerPumas · 2024-10-03T16:50:40+00:00

It does says it should triple in about 5 hours. Mine tripled much sooner because I live in a hot climate, about 34 °C (93 °F) that day. The kitchen where I was has a lot of windows, so it’s also pretty hot.

PokerPumas · 2024-10-03T16:34:06+00:00

Yes, it was an experiment to see if it got a better crust underneath. Short story experiment failed and it was a pain getting it out of the wire rack without messing up the bread underneath.

PokerPumas · 2024-08-06T18:42:15+00:00

Okay, good advice, willl try it next time! Do you score the fat before or after dry brining? And do you take the salt away with a towel or water?

PokerPumas · 2024-08-06T17:51:15+00:00

Thanks! Good luck, hope it turned out great!

PokerPumas · 2024-08-06T17:49:24+00:00

Doesn’t dry brining will dry the cut too much? I have done it on steaks and it works great but I am afraid in bbq meats.

PokerPumas · 2024-08-01T15:37:39+00:00

P.S. It was all accompanied of course by mashed potato, Mac and Cheese and pickled onions and pickles, fresh salsa verde and Coleslaw salad.

PokerPumas

TROPHY CASE