View Single Post
Old 03-28-2008, 04:06 PM   #7
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Default

My version of all the above is:

I put on rack in pan with liquid underneath.
Reheat at 200-300 till meat temp is up to 170+.

I have great luck using Micro Zapper for re-heating small quanties of Que by keeping the power level down. Be gentle.
Kinda like "low and slow" Nuking
Works fine.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote