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Old 02-04-2009, 03:21 PM   #8
On the road to being a farker
Join Date: 09-26-06
Location: Kuna, Idaho

Originally Posted by Bbq Bubba View Post
Are you slicing them cold then warming in a steam table?

Do you think you'll have to add broth to keep moist on warm-up?
We slice it cold and bag it up in 5lb food saver bags. Reheat in simmering 140-160 degree water. It can sit in the water for as long as you like without over cooking. The bag holds all the original moisture from the meat in. I do leave a little extra fat when I trim though. Do the same thing with my tri tip. Takes about 20 minutes to reheat each bag.
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
Louisiana Grill - Whole Hog
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