Can you re-cook or rather continue to cook...

dapittboss · 06-05-2006, 07:30 PM

Say you were short on time and tried to rush some spares and/or baby backs for a quick dinner, and you pulled them a little too soon, and they were ok but they really should go a bit longer. Could you foil up the left-overs and pop them back in the smoker or would that not work or be a good idea? I mean if the smoker was fired up anyway, I wouldn't try to start over, but if I was cooking something else anyway, what would it hurt? .....not that this has happened to me or anything.....

Bigmista · 06-05-2006, 07:33 PM

If they are foiled they don't have to go back in the smoker unless you just want to play with the fire. You can pop them in the oven to finish. I've done it with butts and you would never know...

BBQchef33 · 06-05-2006, 07:37 PM

same here.. once they are foiled.. heat is heat.. I've re-wrapped and continued to cook something pulled(and "sampled") to early... and you'd never know.. except for the missing ribs.. or chunk of bark.

not that i would ever admit that. :)

dapittboss · 06-05-2006, 09:44 PM

Thanks guys, I tossed 'em back in the oven and that's just what they needed.

BrooklynQ · 06-05-2006, 09:53 PM

just make sure you take them to 165 degrees for 15 seconds. Safey First!

backyardchef · 06-06-2006, 08:46 AM

I do that, too, if I know I'm going to be re-heating them (say for a party or something)-- I take them out before they're as tender as I want them so that I have a little cushion for re-heating....

06-05-2006, 07:30 PM	#1
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	Can you re-cook or rather continue to cook... Say you were short on time and tried to rush some spares and/or baby backs for a quick dinner, and you pulled them a little too soon, and they were ok but they really should go a bit longer. Could you foil up the left-overs and pop them back in the smoker or would that not work or be a good idea? I mean if the smoker was fired up anyway, I wouldn't try to start over, but if I was cooking something else anyway, what would it hurt? .....not that this has happened to me or anything..... __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

06-05-2006, 07:33 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	If they are foiled they don't have to go back in the smoker unless you just want to play with the fire. You can pop them in the oven to finish. I've done it with butts and you would never know... __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-05-2006, 07:37 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	same here.. once they are foiled.. heat is heat.. I've re-wrapped and continued to cook something pulled(and "sampled") to early... and you'd never know.. except for the missing ribs.. or chunk of bark. not that i would ever admit that. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-05-2006, 09:44 PM	#4
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	Thanks guys, I tossed 'em back in the oven and that's just what they needed. __________________ John ======= "And remember.... the most important safety rule, is to wear these safety glasses" Norm Abram, Master Carpenter Oklahoma Joe Highland Smoker Brinkmann Trailmaster Vertical offset 35LB commercial deep fryer

06-06-2006, 08:46 AM	#6
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	I do that, too, if I know I'm going to be re-heating them (say for a party or something)-- I take them out before they're as tender as I want them so that I have a little cushion for re-heating.... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

06-05-2006, 09:53 PM	#5
BrooklynQ Banned Join Date: 07-18-04	just make sure you take them to 165 degrees for 15 seconds. Safey First!

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