MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-19-2011, 09:46 AM   #1
Grafixgibbs
is one Smokin' Farker
 
Grafixgibbs's Avatar
 
Join Date: 12-18-09
Location: Fort Mill, SC
Default 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.
__________________
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
Grafixgibbs is offline   Reply With Quote




Old 09-19-2011, 10:42 AM   #2
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Grill or broiler...possibly a 450 oven.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 09-19-2011, 02:14 PM   #3
Grafixgibbs
is one Smokin' Farker
 
Grafixgibbs's Avatar
 
Join Date: 12-18-09
Location: Fort Mill, SC
Default

Quote:
Originally Posted by Cook View Post
Grill or broiler...possibly a 450 oven.

None of which we have at work. I might forgo the ribs
__________________
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
Grafixgibbs is offline   Reply With Quote


Old 09-19-2011, 02:40 PM   #4
Braddog
Full Fledged Farker

 
Join Date: 10-19-08
Location: St. Louis, MO
Default

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
__________________
[URL="http://www.grillandbarrel.com"]http://www.grillandbarrel.com[/URL]
Backwoods Pro Jr.
Backwoods Fatboy (sold)
Large Big Green Egg
Bubba Keg
Braddog is offline   Reply With Quote


Old 09-19-2011, 03:04 PM   #5
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by Braddog View Post
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
You're dead on in that the butts will hold for a good few hours...but he was asking about reheating the ribs.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 09-19-2011, 03:15 PM   #6
chomper's bbq
Full Fledged Farker
 
chomper's bbq's Avatar
 
Join Date: 07-27-11
Location: Chesterfield, MO
Default

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.
__________________
Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China
chomper's bbq is offline   Reply With Quote


Old 09-19-2011, 05:07 PM   #7
PimpSmoke
is one Smokin' Farker
 
PimpSmoke's Avatar
 
Join Date: 01-28-06
Location: Tha' Boo
Default

Put the ribs foiled in with the butts, same cooler, they will hold for a while.
__________________
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.
PimpSmoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Reheating brisket question again. BlueHowler Q-talk 4 02-05-2011 06:39 AM
Briskey reheating question lcbateman3 Q-talk 3 06-29-2010 10:25 AM
Proper reheating question firecracker jack Q-talk 7 08-12-2009 12:46 PM
Reheating Question LMAJ Q-talk 2 10-18-2008 02:36 PM
Reheating Question hafast Q-talk 19 04-13-2005 07:56 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:25 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts