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Unread 04-23-2013, 09:29 AM   #6
BBQ Bandit
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Originally Posted by Cmac610 View Post
Thanks BBQ Bandit...good options to think about as well. Although I do think that for the "event", we'll still do the reheating/finishing on the Webers.

Is the reason you do the 2 lb portions to make them easier to fit in to the water for reheating?
Few reasons - based on proper food handling practices
[Hot foods needs to cool quickly from 140 degrees to 40 degrees]

Chilling hot foods is easier managed in smaller amounts and to cool with the bags open to vent properly.
Will reheat quicker and more evenly. (Imagine trying to cool or reheat a bowling ball).

Reheating bags in water will retain 100% tenderness and juices (think sous vide water bath method).
Reheating over a fire will risk dryness/loss of moisture if not closely monitored.
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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