ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
Thread Tools
Unread 12-22-2009, 10:53 AM   #1
pne123
On the road to being a farker
 
Join Date: 02-06-08
Location: Redding, CA
Downloads: 0
Uploads: 0
Default Advice: Reheating Smoked Tri-Tips for serving

I am smoking 3 tri-tips for Christmas eve dinner. I have done several and they are wonderful but I want to do them in advance. What is the best way to reheat them? I was thinking of leaving them whole. Slicing them when cold. My mom has one of those buffet serving crock pot that heats food or you can add water to steam. Was think of doing that and adding the water so the meat stays moist. Any better suggestions on reheating the tri-tip?
pne123 is offline   Reply With Quote
Unread 12-22-2009, 12:10 PM   #2
fireman_pete
Full Fledged Farker
 
Join Date: 11-28-07
Location: Temecula, CA
Downloads: 0
Uploads: 0
Default

I just cooked 8 tri-tips this past weekend.

We had 2 left over. I left them whole.

I reheated in a pan covered with foil and added a can of beef broth. Put in an over at 275* for about an hour. Worked out great.

Pete
fireman_pete is offline   Reply With Quote
Unread 12-22-2009, 12:44 PM   #3
CB
On the road to being a farker
 
Join Date: 09-11-07
Location: Seattle
Downloads: 0
Uploads: 0
Default

sous vide...or a modified version thereof.

vacuum seal the cooked tri-tip (which I assume you are finishing to a very rare condition) and store in fridge until day of.

let sit out for about an hour and then immerse them in water not more than 120F - weighted if necessary to ensure all surfaces of the bag are in contact with water. Allow several hours for this re-heating to occur - but no worries, because you are controlling the heat the temp will not climb above the setting you have for the water bath.

This way you are not "boiling" them at 212F + ---- you are using a controlled water bath set at the temp you desire the finished meat to achieve and by placing the sealed package of smoked meat in the water bath you will be able to raise to the temp you want. 120+F would be rare, 130+F med rare, etc.
__________________
[SIZE=2][B] [SIZE=3][COLOR=Navy][FONT=Comic Sans MS][I][SIZE=3][U]CB[/U]_____________
[/SIZE][/I][/FONT][/COLOR][/SIZE][/B][/SIZE]RED 3-Burner & Urban Grill
Quantum 3-Burner & Urban Grill
Silver & H2O Smokers
Double Chef Smoker
CB940X Charcoal Grill
The Big Easy Oil-less Turkey Fryer
Big Easy Smoker-Roaster-Grill
Outdoor Stove-Top & Smoker
Rambler on-the-go! grill
CB is offline   Reply With Quote
Unread 12-22-2009, 01:33 PM   #4
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

First off the HD requirements for reheating cooked foods are 165F internal temp. So at any less temp you are techincally taking a chance.

With that out fo the way Tri-tip IMHO is best served rare. That means any safe reheating will cook it from rare to med well. Now if that's OK then your crock pot method is just fine. With enough liquid and I'd also add some beef broth you can reheat fine and it will make fine Italian beef sammies.

Oven foil and broth would also work great. I don't think I'd try to put in 120F water for an extended period.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote
Unread 12-23-2009, 09:31 PM   #5
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Garden Grove, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pne123 View Post
I am smoking 3 tri-tips for Christmas eve dinner. I have done several and they are wonderful but I want to do them in advance. What is the best way to reheat them? I was thinking of leaving them whole. Slicing them when cold. My mom has one of those buffet serving crock pot that heats food or you can add water to steam. Was think of doing that and adding the water so the meat stays moist. Any better suggestions on reheating the tri-tip?

Slice cold, and add some stock or broth in the chafing pan. If you can, use a tight fitting lid or foil the chafer until serving.
__________________
Rancho To Go BBQ Catering
Spicewine BBQs - West (Left) Coast
Large Spicewine - Ol' Blue
Twitter - @ranchoagogo @ranchotogobbq
www.ranchotogobbq.com
C Rocke is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I Have a Couple Tips For You *** Tri-Tips That Is Midnight Smoke Q-talk 17 11-13-2011 08:28 AM
Tips and Advice For My First Smoked Chuck Roast smokey and the brisket Q-talk 25 09-20-2011 02:47 AM
Tips for cooking some Tri-Tips this weekend? PaddyKC Q-talk 30 06-26-2011 07:42 AM
Need advice on reheating Ribs Goose Q-talk 17 02-10-2009 06:08 PM
Need Some BB Rib reheating tips????? azfireman Q-talk 8 12-30-2007 03:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:29 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts