Outdoor barbecuing is a cherished practice but can require significant effort. Chef Matt Abdoo suggests that cooking barbecue meats a day ahead is a practical solution, though best consumed fresh. He emphasizes that while BBQ reheated will never match the original flavor, it can still be delicious if cooled and reheated properly. For storage, keeping the meat whole and using vacuum sealing methods like Cryovac can ensure better preservation, allowing for enjoyable, flavorful servings without as much hassle during gatherings.
Full disclaimer, BBQ will never be as good as the day it was made, but you can make some really darn good BBQ by cooking it the day before, fully cooling it, then slowly reheating it around 250 degrees when you want to serve it.
The best way to store any BBQ that was made in advance is leave it whole if you can... place the cooked BBQ in vacuum bags and seal them airtight.
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