I can't find the road map to reheating pulled pork.

dapittboss · 10-21-2005, 11:15 AM

Please help, I can't find the thread on re-heating pulled pork. I made 3 butts, pulled and bagged/froze them for this weekend. I wanted to re-read the thread on the ways to re-heat it but I can't seem to locate it. Anybody know where it went? Thanks!!

Bill-Chicago · 10-21-2005, 11:28 AM

this one?

http://www.bbq-brethren.com/forum/sh...ng+pulled+pork

dapittboss · 10-21-2005, 11:58 AM

Thanks Bill, I seem to remember one with all kinds of different methods of re-heating stuff that was a little different, but that one had what I was looking for. I think I will try and just boil it in the bag. I'm trying not to make it taste like re-heated que, but that's probably not possible exactly.

Bill-Chicago · 10-21-2005, 12:31 PM

I think your thinking of the famous (or infamous) dishwasher reheating, or is that in the thread I posted.

Let me look again, using chaffing dish as the key term

Bill-Chicago · 10-21-2005, 12:34 PM

Here's one:
http://www.bbq-brethren.com/forum/sh...ght=dishwasher

Here's another:
http://www.bbq-brethren.com/forum/sh...ght=dishwasher

rookiedad · 10-21-2005, 08:19 PM

i dont think i posted in that thread, but try spreading the thawed pork out in a 1 inch layer on a cookie sheet. put that in a 400* oven. you might need to move it around a bit with a spatula to get it heated evenly. i hope this helps.
phil

Bigdog · 10-21-2005, 09:12 PM

Boss,
Just "hit it" in the micro wave. This ain't farking brain sturgery.

Ag76 · 10-21-2005, 10:52 PM

In my opinion, the microwave changes the taste of meat that has already been cooked in a bad way, especially pork. Just my experience.

The_Kapn · 10-21-2005, 10:57 PM

Quote:

Originally Posted by Ag76

In my opinion, the microwave changes the taste of meat that has already been cooked in a bad way, especially pork. Just my experience.

Any idea why???
Just curious.

TIM

G$ · 10-21-2005, 11:02 PM

Quote:

Originally Posted by dapittboss

Thanks Bill, I seem to remember one with all kinds of different methods of re-heating stuff that was a little different, but that one had what I was looking for. I think I will try and just boil it in the bag. I'm trying not to make it taste like re-heated que, but that's probably not possible exactly.

If by 'boil in the bag', you mean a foodsaver bag, then I would suggest that. I have had no problems at all reheatin gpulled pork in a foodsaver bag.

Ag76 · 10-21-2005, 11:19 PM

Quote:

Originally Posted by kapndsl

Any idea why???
Just curious.

TIM

No idea why. I wish I knew. That is just what has happened to me. Pork I have reheated in the microwave any more than just to warm has tasted completely different than it did coming off of the pit.

Neil · 10-22-2005, 05:15 AM

I always reheat Q in the oven at 200*. Try to duplicate what got you there in the first place without the smoke.

qman · 10-22-2005, 09:33 AM

Quote:

Originally Posted by Ag76

No idea why. I wish I knew. That is just what has happened to me. Pork I have reheated in the microwave any more than just to warm has tasted completely different than it did coming off of the pit.

How about this?
Food is heated when it absorbs energy from the microwave's passing through it.
Fat, sugar, and especially water absorb energy faster than other food substances. Therefore when we zap or "nuke" BBQ pork [which has a lot of fat, and hopefully moisture, plus some sugars] we get pockets of un-even heat. The fat will liquify, the water will vaporize, the sugars will caramalize or burn. If the product is heated in a covered container, we will get steam, and the old-steam-table smell and taste can develop. The taste and texture of the meat will be changed, not for the better.
We can work around most of this, by heating the meat in a microwave at low heat ranges. I have had good results heating pulled pork, and brisket, and ribs, by running the oven at 20 to 30 percent power max, and using short runs of time [a minute or two, depending on quanity of meat], repeating till meat is heated.
I agree with Neil about duplicating what got you there in the first place, and using low heat percentages and short time bursts is a way to try to duplicate low and slow in the microwave.
Not gospel by any means, just my experiance and opinion

CarbonToe · 10-22-2005, 12:47 PM

Quote:

Originally Posted by qman

How about this?
Food is heated when it absorbs energy from the microwave's passing through it.
Fat, sugar, and especially water absorb energy faster than other food substances. Therefore when we zap or "nuke" BBQ pork [which has a lot of fat, and hopefully moisture, plus some sugars] we get pockets of un-even heat. The fat will liquify, the water will vaporize, the sugars will caramalize or burn. If the product is heated in a covered container, we will get steam, and the old-steam-table smell and taste can develop. The taste and texture of the meat will be changed, not for the better.
We can work around most of this, by heating the meat in a microwave at low heat ranges. I have had good results heating pulled pork, and brisket, and ribs, by running the oven at 20 to 30 percent power max, and using short runs of time [a minute or two, depending on quanity of meat], repeating till meat is heated.
I agree with Neil about duplicating what got you there in the first place, and using low heat percentages and short time bursts is a way to try to duplicate low and slow in the microwave.
Not gospel by any means, just my experiance and opinion

Deja-Vu - Low and Slow?

dapittboss · 10-24-2005, 12:48 PM

I ended up heating it in covered roasting pans in the oven at about 200 until hot. Came out great. The microwave seemed like the easiest way, but after reading all the posts, I decided the oven was best. Thanks for the help Bro's, you added to the success of the party!

10-21-2005, 11:15 AM	#1
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	I can't find the road map to reheating pulled pork. Please help, I can't find the thread on re-heating pulled pork. I made 3 butts, pulled and bagged/froze them for this weekend. I wanted to re-read the thread on the ways to re-heat it but I can't seem to locate it. Anybody know where it went? Thanks!! __________________ 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

10-21-2005, 11:28 AM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	this one? http://www.bbq-brethren.com/forum/sh...ng+pulled+pork __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-21-2005, 11:58 AM	#3
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	Thanks Bill, I seem to remember one with all kinds of different methods of re-heating stuff that was a little different, but that one had what I was looking for. I think I will try and just boil it in the bag. I'm trying not to make it taste like re-heated que, but that's probably not possible exactly. __________________ 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

10-21-2005, 12:31 PM	#4
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I think your thinking of the famous (or infamous) dishwasher reheating, or is that in the thread I posted. Let me look again, using chaffing dish as the key term __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-21-2005, 12:34 PM	#5
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Here's one: http://www.bbq-brethren.com/forum/sh...ght=dishwasher Here's another: http://www.bbq-brethren.com/forum/sh...ght=dishwasher __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-21-2005, 08:19 PM	#6
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	i dont think i posted in that thread, but try spreading the thawed pork out in a 1 inch layer on a cookie sheet. put that in a 400* oven. you might need to move it around a bit with a spatula to get it heated evenly. i hope this helps. phil

10-21-2005, 09:12 PM	#7
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Boss, Just "hit it" in the micro wave. This ain't farking brain sturgery. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

10-21-2005, 10:52 PM	#8
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	In my opinion, the microwave changes the taste of meat that has already been cooked in a bad way, especially pork. Just my experience. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

10-22-2005, 05:15 AM	#12
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	I always reheat Q in the oven at 200*. Try to duplicate what got you there in the first place without the smoke. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

10-24-2005, 12:48 PM	#15
dapittboss Full Fledged Farker Join Date: 04-26-05 Location: Alvaton, Kentucky Name/Nickname : John	I ended up heating it in covered roasting pans in the oven at about 200 until hot. Came out great. The microwave seemed like the easiest way, but after reading all the posts, I decided the oven was best. Thanks for the help Bro's, you added to the success of the party! __________________ 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

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