First Question:

[Tim McPharlin]

In the restaurants that I have worked in when we did did pulled pork we would heat in up to order in a pork jus in a saute pan. How Do bbq places do this? They don't keep it hot all day do they? It would taste terrible IMHO.

Tim

[Bbq Bubba]

I hold in steam pans in small batches. Never dries out and in small batches it usually goes pretty quick.
At the same time, i have held pork warm all day without much loss in flavor or texture. ;)

[Tim McPharlin]

I will take your word for, even though it goes against everything I have ever done. Does the same hold true for ribs and brisket?

Thanks for all your help.

[Bbq Bubba]

No, it doesn't.

[Rich Parker]

Just don't forget to take off the ribs membrane.

My wife and I went to a place in Allendale that had a big open wood smoker in the place which just made the place smell wonderful. I ordered some ribs and bit in to the damn membrane and it ruined my whole meal.

[Bbq Bubba]

I will take your word for, even though it goes against everything I have ever done. Does the same hold true for ribs and brisket?

Thanks for all your help.

Take everything you think you know and throw it out the window. It's BBQ. ;)

Minor learning curve Tim but we'll walk ya thru it!

[Tim McPharlin]

You guys are awesome. So glad I joined. So what is the SOP for ribs and brisket?

I also noticed poking around the site that there seems to be a way to become a dues paying member. What is the difference and what is the cost? Thanks again guys.

[Tim McPharlin]

I learned the membrane thing the hard way.

[Rich Parker]

I also noticed poking around the site that there seems to be a way to become a dues paying member. What is the difference and what is the cost? Thanks again guys.

Membership benefits can be found here (http://www.glbbqa.com/forum/showpost.php?p=2511&postcount=9)
Membership cost can be found here (http://www.glbbqa.com/?page_id=48)

But the most important benefit of all is that your membership dues are supporting the mission of promoting barbecue and outdoor cooking to the Great Lakes Region. :cool: