MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 08-09-2012, 11:55 AM   #1
GrillNewbie
On the road to being a farker
 
Join Date: 08-04-12
Location: Birmingham, MI
Default Best Way To Re-Heat Your Leftover Pulled Pork ?

I don't have leftovers but.... I made my first pork shoulder yesterday and lets just say it wasn't done in time for dinner..lol..

It was 8:30 before it was 198F and it went into the cooler until almost 10:30. I pulled it, sampled it and put it in a bowl and covered it. There it sits in the fridge waiting for dinnertime.

How do you guys reheat pulled pork w/o drying it out ?
GrillNewbie is offline   Reply With Quote




Old 08-09-2012, 11:56 AM   #2
JMSetzler
Babbling Farker
 
Join Date: 04-25-11
Location: Valdese, NC
Default

Vacuum seal it.

When you are ready to reheat it, drop the vacuum seal bag in a pot of simmering water for 20-30 minutes... if it's frozen it may take a little longer...
__________________
Check out my YOUTUBE, INSTAGRAM and TWITTER also :)
JMSetzler is offline   Reply With Quote


Old 08-09-2012, 12:00 PM   #3
Panthers65
is one Smokin' Farker
 
Join Date: 07-13-09
Location: Lilburn, GA
Default

I like to steam my ribs and boil/microwave my PP, depending on how lazy I'm being
Panthers65 is offline   Reply With Quote


Old 08-09-2012, 12:01 PM   #4
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Default

The ABSOLUTE BEST WAY is to vacuum seal it and freeze it. Then just pop the whole bag (FROZEN) into a pot of water heat up the pot. When the bag's too hot to touch, it's done. ZERO drying out and it's just as good as the day it was cooked. I have literally done dozens and dozens of bags this way.

If you don't have a vacuum sealer, I'd recommend just putting the pork in a pan, add some apple juice, cover it and bring it up slowly in the oven at low temp.

HINT: If you do go the vacuum seal route, try and "squish" the pork into nice, even, thin as possible. These bags below are 2 lbs each and the way I package them, they take up less space in the freezer and reheat much quicker.

__________________
"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi

Last edited by Wampus; 08-09-2012 at 12:57 PM..
Wampus is offline   Reply With Quote


Old 08-09-2012, 12:12 PM   #5
Arg1129
On the road to being a farker
 
Join Date: 05-29-12
Location: West Sac, CA
Default

If you don't own a sealer, because I sure don't (yet), I always pull or chop the pork and put it into. A crock pot with a little apple or pear juice. Put the crock on warm and stir every once in a while. Yes it stews it a tad but it stays moist. It does take a couple hours to fully heat back up.

Ps if there is any fat or juice in the bag pour it in too.
__________________
UDS w/Digiq Dx2,
Mod'd Master Forge,
Stainless Gasser,
[COLOR="Green"]Brit Racing Green[/COLOR] Thermapen
Mavrick ET732
Arg1129 is offline   Reply With Quote


Old 08-09-2012, 12:21 PM   #6
BeansBaxter
Knows what a fatty is.
 
Join Date: 05-24-10
Location: Shrewsbury, MA
Default

Agree with the vacuum seal responses but a cheap alternative is to use freezer zip-top bags. I've reheated pulled pork this way quite a few times and it always turns out great.

The only problem I ever had was when I used my friend's range which is one of those industrial kitchen type ranges. Turns out the BTUs coming out of that burner are quite a bit higher than mine at home and the flame pattern is wider. I ended up melting the plastic bag where it was hanging over the edge of the pot!

Now I heat the water then pour it into a small cooler with the bag of pork and never have a problem.

Between the pulled pork and my sous-vide experiments in the cooler my family and friends are giving me some strange looks. Good thing they like my Q and cooking!
__________________
WSM 22.5", OTS 22.5" and DIY ATC
BeansBaxter is offline   Reply With Quote


Old 08-09-2012, 12:25 PM   #7
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Default

What Wampus said. Those are the two best ways. You can also put it in a casserol dish or 13x9 type pan and pop it in the oven with some juice wrapped in foil, but not that it can take a LONG time for this to bring it up to temp. 2 - 3 hours at a low heat. I've never tried hammering it at like 400, but I'd bet it would still take a good 45 - 60 minutes to get the center up to temp.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Old 08-09-2012, 12:42 PM   #8
kwas68
is one Smokin' Farker
 
Join Date: 06-09-10
Location: Oak Forest, IL
Default

+1 with Wampus. I've found that a gallon bag will take 45+ minutes.

I've also had a problem where the bag broke open due to hot spots on the bottom of the pot. I now put a bowl upside down in the bottom of the pot for my pork to rest on.
__________________
Co-Pitmaster of Hatfield and McCoy Barbecue
Pitmaster of South Side Pit Men

UDS's, Multiple Weber Grills
kwas68 is offline   Reply With Quote


Old 08-09-2012, 12:53 PM   #9
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Default

Quote:
Originally Posted by nthole View Post
What Wampus said. Those are the two best ways. You can also put it in a casserol dish or 13x9 type pan and pop it in the oven with some juice wrapped in foil, but not that it can take a LONG time for this to bring it up to temp. 2 - 3 hours at a low heat. I've never tried hammering it at like 400, but I'd bet it would still take a good 45 - 60 minutes to get the center up to temp.
Yeah, I just reheated about 5 lbs (a full 1/2 foil pan anyway) of pork this past Sunday and it took about 1.5-2 hours to get warm throughout. I even got impatient and turned the oven temp from 200 to 300 about 1/2 way through.
__________________
"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote


Old 08-09-2012, 12:58 PM   #10
lance0623
Knows what a fatty is.
 
Join Date: 07-08-12
Location: Oceanside
Default

I like to reheat in a frying pan..you get the nice crispy edges with the tender moist middle. It also only takes a couple of minutes.

Sent from my DROID RAZR using Tapatalk 2
lance0623 is offline   Reply With Quote


Old 08-09-2012, 03:29 PM   #11
PollardsVision
Got Wood.
 
Join Date: 06-29-09
Location: Lynchburg, VA
Default

I normally reheat in a half-size foil pan covered tightly with foil. I'll add a touch more ACV, if needed. I normally go at 300 degrees, sometimes 350, stirring after 15 minutes.
I've never noticed it takes more than 45 minutes.

For you vacuum sealers, do you freeze before you "vacuum"?
I vacuum seal leftover PP sometimes, but I always have to freeze it before vacuuming. Otherwise, I end up with alot of juices getting pulled out of the bag of PP.
That's why I don't fuss with the vacuum sealer, unless I plan on storing in the freezer relatively long-term.

Is there some other method to prevent this?
PollardsVision is offline   Reply With Quote


Old 08-09-2012, 03:35 PM   #12
Vision
is One Chatty Farker
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Default

Microwave
Vision is offline   Reply With Quote


Old 08-09-2012, 03:44 PM   #13
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

Quote:
Originally Posted by JMSetzler View Post
Vacuum seal it.

When you are ready to reheat it, drop the vacuum seal bag in a pot of simmering water for 20-30 minutes... if it's frozen it may take a little longer...
I agree with JM.
1FUNVET is offline   Reply With Quote


Old 08-09-2012, 04:56 PM   #14
GrillNewbie
On the road to being a farker
 
Join Date: 08-04-12
Location: Birmingham, MI
Default

Jeesh...this friggin' Kamado keeps getting more and more expensive everytime I find out I need something eles...


Ok... so vacuum seal and reheat in hot water. cool.

I'm guesssing I can just move what I have in the fridge into bags with a little apple juice and reheat slowly...


Thank you, gentlemen ! I'll tell you what.. I belong to firearm, hunting, automotive, even appliance forums and this group is the most enthusiastic bunch I've ever encountered.

I like it !
GrillNewbie is offline   Reply With Quote


Thanks from:--->
Old 08-09-2012, 05:35 PM   #15
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Default

Get a frying pan hot and put a handfull of pork in it with a Apple Juice ice cube.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster 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.
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 04:02 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, 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