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Food Handling General Discussion General and open discussion for food handling and safety. |
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12-10-2014, 12:58 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-11-11
Location: richmond, indiana
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reheating meat
Hello all. i opened up my first bbq restaurant. I had 1 brisket unused, and a hotel pan of pulled pork. i have frozen them. What is the best method, and how long should it take to re heat it for Friday? Also i bought several cases of pork butts and brisket. i put them in the freezer, and wanted to know the best way to thaw them. I am only open on weekends right now so should i jsut moove the needed meat to the fridge on Wednesday?
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04-28-2017, 01:22 AM | #2 |
Got rid of the matchlight.
Join Date: 04-06-17
Location: South Burlington, VT
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Remove the meat from the fridge and after sometime and wrap in foil in a 250° oven. Don't slice until after reheating.
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04-28-2017, 11:20 AM | #3 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I think maybe that ship has sailed.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
04-28-2017, 07:57 PM | #4 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Cook, Brother, there's always hope...always.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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04-28-2017, 09:42 PM | #5 |
is one Smokin' Farker
Join Date: 07-03-16
Location: Atlanta, Ga
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LOL Wow...Holy Old thread Bat Man!!
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-LSG IVC w/ Cart & Table ----------- "OVERKILL" -Old Country Brazos Offset --------- "UNBROKEN " -1970's Vintage Kamado Lrg. Egg -- "DADDY MAX" (RIP Daddy Max) -BGE Mini --------------------------- "CHERRY POPPER" |
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05-01-2017, 07:55 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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I can't stop laughing!!!!
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