u/BodhiZaffa

I’m having a BBQ Memorial Day but due to kids sports won’t be around the day before or until a couple hours before guests arrive. I’m planning on doing a pulled pork and possibly pulled chickens on my smoker. I sous vide regularly but never used it for to reheat this much food for guests that I want to taste fresh. Has anyone done this before? Do I pull the meats ahead of time or reheat them whole and then pull? Any experience would be appreciated.

I’m having a BBQ Memorial Day but due to kids sports won’t be around the day before or until a couple hours before guests arrive. I’m planning on doing a pulled pork and possibly pulled chickens. My oven sucks and can’t hold a low temp. I have a sous vide machine that I was thinking might work. Anyone pull this off and how? Do I pull the pork and chicken a head of time and warm in a sous vide? Do I cook 2 days ahead and just warm it whole in the oven before guests arrive (I’m afraid that will dry everything out). Any advice is appreciated.

I'm considering getting the griddle for my Prestige 500 but wanted some feedback from anyone who's using it. Mainly, how does it perform? Do you feel it's similar to a stand alone griddle? Do you leave it on the grill or swap back and forth. Any rust issues with it especially if leaving on? Thanks