Reheating fatties
- Thread starter Jay871
- Start date
CraftWerks-RC
Is lookin for wood to cook with.
How do you want to reheat them? Oven? BBQ?
I have not tried this yet, but I would also like to figure out a solid method to reheat them as these are so popular and ez to do.
I would guess pulling them shortly before they are done with the initial cook, let em cool, wrap 'em, then reheat on the BBQ or oven (350 'ish) until you get an IT of 160.
I have not tried this yet, but I would also like to figure out a solid method to reheat them as these are so popular and ez to do.
I would guess pulling them shortly before they are done with the initial cook, let em cool, wrap 'em, then reheat on the BBQ or oven (350 'ish) until you get an IT of 160.
Vision
is Blowin Smoke!
I slice them and they're ready to go after 15min at 300f.
markdtn
is one Smokin' Farker
Me too but more like 30 min at 250 for me. Guess theres a hot and fast and a low and slow for everything BBQ
Full Draw BBQ
Full Fledged Farker
I've never had to reheat one, because they are gone so fast. But this is an interesting question.........can you please post your experience afterwards? Thx and good luck with the cook!
The Pigman
is Blowin Smoke!
Leave whole and place in pan with a lip. Add 1/8 cup apple juice and seal TIGHT with alum. Foil seal around lip. 225 degrees oven for 1 hr 15 min. Will bring back up to temp. Let rest 10 min. And slice.
The Cosmic Pig
is one Smokin' Farker
Is it really going to save time cooking them early and reheating, since they cook so fast anyway? I understand you have to get your cooker ready - and that may be the "problem" - but actual cook time versus reheat time is not going to be that much different. Just a thought...
Bigdog
somebody shut me the fark up.
You could smoke them and wrap in foil. Then reheat in an oven, slice and serve.
WhatsCookin
Knows what a fatty is.
It may sound like sacrilege, and granted, I've only made a couple of these, but I slice them into 1 - 1.5" slices, and give them about 30 - 45 seconds in my microwave on the re-heat setting. If the bacon softens too much, they go in a black iron skillet to crisp up. The outer layer of meat is pretty thin,and the inner layer is usually cream cheese, mushrooms and onions, so it really just takes seconds.
I like the leftovers with eggs in the morning, myself. Great start to the day.
I like the leftovers with eggs in the morning, myself. Great start to the day.
isolated01
Full Fledged Farker
I leave them whole and reheat them indirect to an internal temp of 165.
