oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 07-24-2012, 04:45 PM   #1
Jay871
Knows what a fatty is.
 
Join Date: 05-15-10
Location: Byron,IL
Default Reheating fatties

I am making ten fatties for a bday party this friday. Due to time restraints I am smoking them on Wednesday. Anyone have any good ideas on how to reheat them for the party.
Jay871 is offline   Reply With Quote


Old 07-25-2012, 08:50 AM   #2
CraftWerks-RC
Got Wood.
 
CraftWerks-RC's Avatar
 
Join Date: 01-26-10
Location: Ca.
Default

How do you want to reheat them? Oven? BBQ?

I have not tried this yet, but I would also like to figure out a solid method to reheat them as these are so popular and ez to do.

I would guess pulling them shortly before they are done with the initial cook, let em cool, wrap 'em, then reheat on the BBQ or oven (350 'ish) until you get an IT of 160.
CraftWerks-RC is offline   Reply With Quote


Old 07-25-2012, 09:43 AM   #3
Vision
is One Chatty Farker
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Default

I slice them and they're ready to go after 15min at 300f.
Vision is offline   Reply With Quote


Old 07-25-2012, 10:43 AM   #4
markdtn
is one Smokin' Farker
 
Join Date: 06-03-10
Location: Chattanooga, TN
Default

Quote:
Originally Posted by Vision View Post
I slice them and they're ready to go after 15min at 300f.
Me too but more like 30 min at 250 for me. Guess theres a hot and fast and a low and slow for everything BBQ :)
markdtn is offline   Reply With Quote


Old 07-25-2012, 11:49 AM   #5
Full Draw BBQ
Full Fledged Farker
 
Join Date: 03-22-11
Location: Frisco, TX
Default

I've never had to reheat one, because they are gone so fast. But this is an interesting question.........can you please post your experience afterwards? Thx and good luck with the cook!
__________________
[B]Full Draw BBQ[/B]
[B]Frisco, TX[/B]

Lang 60D trailer
[COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen
22.5 Weber Kettle - retired
[COLOR=red][B]Rec Tec[/B][/COLOR] Grill
Full Draw BBQ is offline   Reply With Quote


Old 07-25-2012, 11:54 AM   #6
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Default

Leave whole and place in pan with a lip. Add 1/8 cup apple juice and seal TIGHT with alum. Foil seal around lip. 225 degrees oven for 1 hr 15 min. Will bring back up to temp. Let rest 10 min. And slice.
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Lead for State of Ohio & Indiana for Operation BBQ Relief
Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with warmer
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote


Old 07-25-2012, 12:09 PM   #7
The Cosmic Pig
is one Smokin' Farker

 
Join Date: 10-09-09
Location: Maryville, TN
Default

Is it really going to save time cooking them early and reheating, since they cook so fast anyway? I understand you have to get your cooker ready - and that may be the "problem" - but actual cook time versus reheat time is not going to be that much different. Just a thought...
__________________
[B]The Cosmic Pig BBQ[/B]
[B]Backwoods Competitor[/B]
[B]FEC-100 [/B]
[B]WSM 18.5[/B]
[B]Weber One-Touch Gold [/B]
[B]Smokey Joe Silver[/B]
The Cosmic Pig is offline   Reply With Quote


Old 07-25-2012, 07:12 PM   #8
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

You could smoke them and wrap in foil. Then reheat in an oven, slice and serve.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of 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.
Bigdog is offline   Reply With Quote


Old 07-25-2012, 07:22 PM   #9
superlazy
is One Chatty Farker
 
Join Date: 04-16-12
Location: Trevor,wi
Default

Well I guess the big question is how do you plan on serving them?
superlazy is offline   Reply With Quote


Old 07-25-2012, 09:49 PM   #10
WhatsCookin
Knows what a fatty is.
 
Join Date: 05-27-12
Location: Austin, Texas
Default

It may sound like sacrilege, and granted, I've only made a couple of these, but I slice them into 1 - 1.5" slices, and give them about 30 - 45 seconds in my microwave on the re-heat setting. If the bacon softens too much, they go in a black iron skillet to crisp up. The outer layer of meat is pretty thin,and the inner layer is usually cream cheese, mushrooms and onions, so it really just takes seconds.

I like the leftovers with eggs in the morning, myself. Great start to the day.
__________________
1997 Black Old school 3-vent Weber Silver, 2008 Blue Weber Performer
WhatsCookin is offline   Reply With Quote


Old 07-25-2012, 10:36 PM   #11
isolated01
Full Fledged Farker
 
Join Date: 03-18-10
Location: San Antonio, TX
Default

I leave them whole and reheat them indirect to an internal temp of 165.
isolated01 is offline   Reply With Quote


Reply

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.





All times are GMT -5. The time now is 06:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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