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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.


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Unread 10-21-2005, 11:15 AM   #1
dapittboss
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Default 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!!
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Unread 10-21-2005, 11:28 AM   #2
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this one?

http://www.bbq-brethren.com/forum/sh...ng+pulled+pork
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Unread 10-21-2005, 11:58 AM   #3
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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.
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Unread 10-21-2005, 12:31 PM   #4
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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
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Unread 10-21-2005, 12:34 PM   #5
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Here's one:
http://www.bbq-brethren.com/forum/sh...ght=dishwasher

Here's another:
http://www.bbq-brethren.com/forum/sh...ght=dishwasher
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Unread 10-21-2005, 08:19 PM   #6
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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.
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Unread 10-21-2005, 09:12 PM   #7
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Boss,
Just "hit it" in the micro wave. This ain't farking brain sturgery.
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Unread 10-21-2005, 10:52 PM   #8
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In my opinion, the microwave changes the taste of meat that has already been cooked in a bad way, especially pork. Just my experience.
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Unread 10-21-2005, 10:57 PM   #9
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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
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Unread 10-21-2005, 11:02 PM   #10
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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.
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Unread 10-21-2005, 11:19 PM   #11
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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.
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Unread 10-22-2005, 05:15 AM   #12
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I always reheat Q in the oven at 200*. Try to duplicate what got you there in the first place without the smoke.
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Unread 10-22-2005, 09:33 AM   #13
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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
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Unread 10-22-2005, 12:47 PM   #14
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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

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Unread 10-24-2005, 12:48 PM   #15
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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!
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