How do you re-heat Q?

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ciret

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Just had a thought while I'm sitting here waiting for my ribs to heat up. How do you guys re-heat? I nuc 'em on defrost sprayed with whatever I used or have left from smokin'. I get 'em just hot enough that holding them for too long burns the fingers, that way I get to keep eating :) I think this slower heating results in moister re-heated food.

What do other do?

I've got some pics, but need the other computer to resize and post.
 
Eric, a lot of us own the Food Saver vaccuum sealer. These bags of Q come out of the freezer or fridge and get dropped into boiling water. After about 15-20 minutes, depending on what it is that you're re-heating, the Q comes out ALMOST as good as the day you pulled it off the smoker!
 
Microwave.. 3 minutes on high..,cover meat , and your eating Que..
 
Microwave works for me, Although I just put a butt in the oven that I didn't get to pull at my last session.

*ducking*
 
If I do it by the serving, either nuking or putting the vacuum sealed bags in boiling water. If I know I'm going to be reheating a whole butt or brisket, though, I like to put it in foil whole, then reheat in a 200 degree oven over a couple of hours, until it's to serving temp. I think leaving the meat whole keeps it more moist. This has worked great for meals for the next Friday night, or if I'm taking it into the office (I'll use a crockpot then).
 
I reheated 5lbs of pulled pork in a casserole dish in the oven. 300*, spinkled with apple juice, and covered with foil. Came out great. Chicken and ribs last week heated 250* covered with foil to keep in moisture.

I freeze leftovers vacume sealed in portions. Boil and eat, or 50% power nuked if in a hurry.
 
Some pics . . .

Food porn, my wife got a kick out of that
 

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Here's that butt I found in the fridge and reheated in the oven...

butt.jpg


butt2.jpg
 
Throw some pulled pork on hot cast iron skillet. The rest of BBQ meats go in 450 degree hot oven on broil watch carefully turning once or more as needed. I eat it cold too. Heats up just fine in my stomach.

Aloha!

Greg
 
I'm an oven guy. I'll cut a Foodsaver bag open and put the meat in a pan and reheat there. If it's pork Ill give it a little love with some apple juice, and cover it with foil. I do use the nuker but reheat it slowly. I took long enough to cook it, so I make sure I don't dry it out the second time around.
 
I only use the microwave in an emergency. In my opinion it gives the meat a 'different' flavor (especially if you leave it in too long and get it too hot). I don't know if it gets the fat too hot or what. My wife says I am crazy, but I swear I can tell if q has been warmed up in the microwave versus the oven.
 
mm_0_mm said:
I only use the microwave in an emergency. In my opinion it gives the meat a 'different' flavor (especially if you leave it in too long and get it too hot). I don't know if it gets the fat too hot or what. My wife says I am crazy, but I swear I can tell if q has been warmed up in the microwave versus the oven.
Click to expand...

Your not crazy. Nuking meat changes it. I do it, but only for a snack.
 
I can't remember where I read it, but someone with a food-saver likes to throw the bags into the dishwasher.

I typically plastic wrap my meat, and will reheat in that, or wrap over the plastic with foil.
 
"nuking" meat, Q or not in the microwave does change it. However, the microwave is a fairly sophisticated kitchen tool, and it does have speeds other than maximum or "nuke". You actually can reheat Q gently in a micro, the equivelenent of low and slow. It, like a smoker takes some learning to master. I just finished eating some ribs I reheated in the micro by covering them(in a casserole dish) with plastic wrap, and giving them 5 minutes at 30 percent power, letting them rest a few minutes, then repeating the 5 minutes at 30 percent, resting a few and a last blast of 30 percent for 5 minutes, then resting a couple before eating. They were indistinguishable from the taste fresh off the grate last night.

Having said that, my favorite way of reheating, especially for other people, is to wrap in tin foil, and put in oven, then start oven at 170 degrees, and allow to heat till warm enough, how ever long it takes. This way, you can not over cook or dry out, as you heat temp is under what your original cook-to internal was.
 
Food Saver bags in a hot water bath work good but my favorite method for reheating pulled pork & brisket is using a covered aluminum pan in a 250° oven for about an hour. Some liquid for moisture should be added to the Q. CocaCola, a diluted sauce, apple juice, broth or a mixture of any of these works well. Straight Coke is my favorite. It's a southern thang.
 
For me, the oven is the way to go when at home, the microwave is the only tool at work so it gets a lot of use. I think qman is right in that it takes some learning to master the microwave. In saying that, I have a lot of learning to do.
 
i use the oven. you got to stir pulled pork around a little, and turn ribs every once and a while, but i find it gives a more accurate taste and texture to the meat. sometimes i will take pork and put it up near the element on broil for long enough to carmelize the top, then stir and repeat. this is a south american technique i learned from my mother in law that adds another texture element to pork. try it out sometime!
phil
 
qman,

I agree, that's why I use the defrost mode on my machine. I thinhk it runs at 30-50% or it may actually vary slightly through out the cycle. I also agree if you heat meat on high for too long in a microwave it does taste different, I think they call that burned:) But seriously, nuke too long, too high and it does taste different. When I was in college I lived at home and took lunch to school with me. I would have hamburgers on the buns in the freezer. By lunch time it was only slightly thawed and I would nuke it on high for a minute or so and I remeber those burgers had a unique flavor. Wasn't bad but it wasn't like it just came of the grill.
 
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