Grill Maestro

Let’s say you’re smoking or grilling in the early afternoon, simply because the mood strikes you, but you find out that your friends will begin descending on your abode for dinner. You know that if you toss the cooked meats in the fridge and then bring them out later, it won’t taste as good. You know that if you keep them on the grill at a low heat or just stick them in the over, they’ll likely try out. So, what are you supposed to do?

Get a brown paper bag, fire up your oven to about 140 degrees, and then put your food inside the brown bag and close the end. Staple it or snap it shut with a metal clip if you’d like, but close the bag off. If you have ribs, put them meat side up. If you have something else, get a plate or platform to raise them off the bag. The bag will act as a moisture sealer and your foods will steam themselves for up to an hour in there. The temperature is just enough to keep the meat warm and the bag will keep it moist!