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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-14-2012, 02:46 PM | #1 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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Little Dick's meat-reheat question
Greetings,
I have a foil hotel pan full of pork shoulder (35+/- pounds!) that I schmoked and pulled Wednesday for a party Saturday; it is currently residing in the refrigerator. The plan is to add some apple juice (for moisture) and reheating it in the oven. My questions: How long? What temperature? How much juice do I add? Pitfalls? Thank you, Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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09-14-2012, 06:25 PM | #2 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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So...no takers??
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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09-14-2012, 06:55 PM | #3 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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To answer your questions - a little guidance would be helpful.
How was the pork prepared before going into the fridge? How was it cooled down?
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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09-14-2012, 07:39 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Pulled pork butt reheats pretty easily. If you have it in a pan with foil on top, you won't need much added liquid to reheat. I have even reheated in a microwave before, with good results.
If you use an oven, set your oven temp low, and let it slowly come up to temperature. You don't want to do anymore cooking -- just heating enough for eating. I wouldn't go over 200 degrees on the oven temp. If you can break that 35 pounds into smaller sized pans, you will reheat faster. I've never reheated that much butt in one pan. That's going to take a while. I think one 10 pound butt of pulled pork is the most I have reheated. Being pulled, it reheated pretty fast. I wish I could say I timed it, but I didn't. Sorry. Once your meat is up to serving temp, you just need to keep it above 140 until it is served. Keep it safe, but don't let it start cooking again. CD |
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09-14-2012, 08:05 PM | #5 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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I put the meat into a foil pan and into the coldest part of the refrigerator.
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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09-14-2012, 11:15 PM | #6 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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You might want to put a probe in one of the pans and monitor the temp. I'd think breaking into 5 half steam pans at between 250-300 for about an hour or so. Give yourself time and drop the oven to 170 when the meat reaches 200 to hold it. This is pure speculation on my part but wtf.
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09-15-2012, 06:38 AM | #7 |
Full Fledged Farker
Join Date: 10-15-11
Location: Stonington, CT
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OK. So I got three foil lasagna pans (instead of the one big one). Do you (or anyone?) think that an hour at 250-300F for an hour is enough time?
I planned to insert a temperature probe. Finally, should I add some apple juice to maintain moisture or no? Thanks, Little Dick
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[SIZE=2][U][B]Little Dick's BBQ Fix[/B][/U][/SIZE] NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat) |
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09-15-2012, 06:53 AM | #8 |
is One Chatty Farker
Join Date: 10-19-06
Location: Montgomery, TX
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If it looks a little dry you can add the apple juice, but if it is already moist after about a 1/2 hour or so, then I wouldn't add it. 1-1.5 hrs should be plenty.
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Skinny Cooks Can't Be Trusted! Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.
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