Reheating type question/advice on what to cook

Unknown · November 2004

Morning all,[p]I have a question for ya. There is an old timer around these parts that has asked me to cook him some grub for Thanksgiving. He will be taking said grub with him to some one horse town here in Nebraska for himself and about 7 others. He has stated that he doesn't want turkey and would like to try something other than the standard Thanksgiving day fair. My initial thoughts were to cook up a pork loin that had been suffed with sausage and the whole thing wrapped in bacon.[p]Should I go with this idea or do ya'll have any other suggestions?[p]Also, what kind of instructions should I give him in regards to reheating the dish?[p]Thanks in advance,
Matt.

Nature Boy · November 2004

Dewd...I just looked on the forum, and see you have basically been skunked as far as responses. Totally dis'd on your reheat question.[p]Just me, but I am thinkin either something you can keep real hot....like a big ol' rib roast. Nice thing about a rib roast is even if it does cool off a bit, beef is good at any temp. Another idea is a brisket or butt. If BBQ would be approprriate, then you can serve that piping hot from a cooler. Smoked salmon is always good too....depending on your crowd, and that is good hot or cold. How long until he serves it from when he leaves?[p]Just a couplea idears. What are your specialties, Matt? What are 3 dishes you cook that regularly knock socks off?[p]Beers
Chris

Reheating type question/advice on what to cook

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