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Old 08-28-2008, 07:29 PM   #7
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I vacu-suck BBQ all the time. It seems to last "forever" and still taste fresh when re-heated.

The "Boiling Bag" procedure works great. Your are not boiling the meat, just adding heat.

Micro-Zapping in the bag works great---IF you keep the power low, poke a couple of vent holes in the top of the bag, and take your time.

The single best thing I have found for re-heating is to take it slow and easy and protect the moisture.

Good Eats.

"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.
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