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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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09-19-2011, 09:46 AM | #1 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Reheating Question
In a couple weeks at work they are doing a BBQ cook off and I'm thinking of entering. The cook off is on a Friday and we have to bring the meat in precooked.
I'm thinking about doing butts and ribs the Saturday before and freezing them. Bringing them in Friday to work and reheating them. I've done pulled pork this way in the crock pot (only time BBQ comes from a crock pot) but not ribs. What is the best way to reheat ribs and maintain the flavor and tenderness? Thanks in advance.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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09-19-2011, 10:42 AM | #2 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Grill or broiler...possibly a 450 oven.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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09-19-2011, 02:14 PM | #3 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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None of which we have at work. I might forgo the ribs
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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09-19-2011, 02:40 PM | #4 |
Full Fledged Farker
Join Date: 10-19-08
Location: St. Louis, MO
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I feed my crew at work every now & then. I'll do an overnight cook on a Thursday night and time it so that I have butts or brisket done at 8:00am-ish on Friday morning. I wrap, hold, & serve it freshly pulled and smoking hot at lunch time to rave reviews.
Of course, what are they gonna say when the boss feeds them? Good luck! Cheers, Braddog
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[URL="http://www.grillandbarrel.com"]http://www.grillandbarrel.com[/URL] Backwoods Pro Jr. Backwoods Fatboy (sold) Large Big Green Egg Bubba Keg |
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09-19-2011, 03:04 PM | #5 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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09-19-2011, 03:15 PM | #6 |
Full Fledged Farker
Join Date: 07-27-11
Location: Chesterfield, MO
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I do pulled pork for my competition fundraiser. We vacuum seal our pork so it can be boiled in water then we keep it hot in a water pan below two pans above with the pork side by side with sterno as the heat. We have undependable electric and few amps so roasters won't work well but if they did that's where I'd go.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China |
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09-19-2011, 05:07 PM | #7 |
is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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Put the ribs foiled in with the butts, same cooler, they will hold for a while.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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