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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

How to Keep Barbecue Hot and Moist

September 25th, 2008

Have you ever miscalculated and got your barbecue done too early? Or needed to finish early for some reason?

The danger zone where harmful bacteria can multiply is between 40 and 140 degrees F. So leaving your meat in the danger zone too long could be bad news. Handle your meat with care and try to keep it hot until it’s time to eat it.

What is the best way to keep your meat hot and juicy?

Our favorite way is to wrap it in aluminum foil and place it inside an ice chest. If you’d like, you can wrap it in heavy duty plastic wrap first to keep more of the heat and moisture inside. Or you can place your meat in an ice chest lined with aluminum foil. The meat will stay warm for several hours.

We prefer to use foil and an ice chest to keep the heat in the meat rather than letting the meat cool off and reheating it. If you’re one of those still learning your timing or just want to get done early for some reason, aluminum foil is the way to go!

Do you have any other ideas for keeping barbecue hot and juicy? If you have a bbq tip to share, please leave a comment.

Lavern Gingerich

PS. Don’t miss our bbq tips in our recipe library. There’s some juicy stuff over there!

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This entry was posted on Thursday, September 25th, 2008 at 1:47 am and is filed under Tips and Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “How to Keep Barbecue Hot and Moist”

  1. Buddy Says:
    October 26th, 2008 at 5:54 am

    Thats how I do it as well.For freezing i recommend freezing asap.For reheating the only way to go is add a little of your favorite sauce and steam it.Tastes just like you just pulled from the smoker

  2. David Ramirez Says:
    September 11th, 2014 at 11:20 am

    I’m going to cook 250 ck.it has to be done by 4:00 pm.I’m going to cooking at 6:00 pm on friday to b ready by 4;00 pm.can the ck stay in the ice chest til sat.at 4:00 pm.

  3. Lavern Says:
    September 11th, 2014 at 11:51 am

    I’m afraid that’s a stretch, David. How many batches are you doing?

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