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FIrst of all Hello to everyone. I bought two large eggs (one for father in law) for Christmas. I have been lurking regularly and got approved after about two weeks of trying to get a signon for some reason. So far i have made one butt, Dijon Chicken thighs, Spatchcock Chicken, Ribs on Christmas Day (little tough) and prime rib.
Being from Baltimore and deciding not to spend the $5-6K to get just one ticket (wife is busy) for a ticket and airfare i have lots of money to spend on my party. I have a bushel of crabs being shipped in, 15 Softball sized Jumbo lump crabcakes from Faidleys in Lexington Market, some Berger Cookies and Goetze's Caramel Creams all made in Balto and being shipped.
I will also have some shrimp cocktail, wings, baby back ribs, chili, Maryland Crab soup, meatball and various other things.
Anyone in richmond area please feel free to come over by the way.
My group question is - what has anyone had luck with pre-cooking and then reheating among things like the ribs, wings, chili? I might want to throw on some Polock Johnny sausages too about 4:00 Sunday. I figure chili i will make on Sat and reheat. Any benefit to doing ribs ahead or just throw on Sun morning?
I did buy one of those adjustable rig things with the B&R combo and an extender with Sliding grid. Not sure how to hook it all up yet but i will find out Friday when it arrives.
Oh and GO RAVENS!!