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In Reply to: Re: Reheating ribs... posted by Salmon on January 28, 2014 at 15:55:04:
Thanks for the somewhat pretentious undertone in that comment, it's not a case of not being a decent chef Rick- I understood from the outset that a lack of moisture during cooling was a contributing problem but wasn't sure if there was someone who had a trade secret I hadn't already considered. That being said, I think it's bizarre that you would question wether I was a decent chef or not because I asked the world a simple question.. I have a background in fine dining and ribs don't exactly make it onto the menu much.. Thanks anyway.
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