How do you re-heat Q?

[qman]

"nuking" meat, Q or not in the microwave does change it. However, the microwave is a fairly sophisticated kitchen tool, and it does have speeds other than maximum or "nuke". You actually can reheat Q gently in a micro, the equivelenent of low and slow. It, like a smoker takes some learning to master. I just finished eating some ribs I reheated in the micro by covering them(in a casserole dish) with plastic wrap, and giving them 5 minutes at 30 percent power, letting them rest a few minutes, then repeating the 5 minutes at 30 percent, resting a few and a last blast of 30 percent for 5 minutes, then resting a couple before eating. They were indistinguishable from the taste fresh off the grate last night.

Having said that, my favorite way of reheating, especially for other people, is to wrap in tin foil, and put in oven, then start oven at 170 degrees, and allow to heat till warm enough, how ever long it takes. This way, you can not over cook or dry out, as you heat temp is under what your original cook-to internal was.

[thirdeye]

Food Saver bags in a hot water bath work good but my favorite method for reheating pulled pork & brisket is using a covered aluminum pan in a 250° oven for about an hour. Some liquid for moisture should be added to the Q. CocaCola, a diluted sauce, apple juice, broth or a mixture of any of these works well. Straight Coke is my favorite. It's a southern thang.

[BBQ_MAFIA]

For me, the oven is the way to go when at home, the microwave is the only tool at work so it gets a lot of use. I think qman is right in that it takes some learning to master the microwave. In saying that, I have a lot of learning to do.

[rookiedad]

i use the oven. you got to stir pulled pork around a little, and turn ribs every once and a while, but i find it gives a more accurate taste and texture to the meat. sometimes i will take pork and put it up near the element on broil for long enough to carmelize the top, then stir and repeat. this is a south american technique i learned from my mother in law that adds another texture element to pork. try it out sometime!
phil

[ciret]

qman,

I agree, that's why I use the defrost mode on my machine. I thinhk it runs at 30-50% or it may actually vary slightly through out the cycle. I also agree if you heat meat on high for too long in a microwave it does taste different, I think they call that burned:) But seriously, nuke too long, too high and it does taste different. When I was in college I lived at home and took lunch to school with me. I would have hamburgers on the buns in the freezer. By lunch time it was only slightly thawed and I would nuke it on high for a minute or so and I remeber those burgers had a unique flavor. Wasn't bad but it wasn't like it just came of the grill.

[CarbonToe]

I've just installed a new Oven due to the untimely death of the previous one and she has a 'Slow Cooker' option that I'm experimenting with.

I've reheated Brisket (mopped with some meat juices and foiled) and it came out surprisingly succulent and moist.

[jt]

When I foodsaver stuff I always try to add some of the juice from the foil. I used to do the boiling trick but I've had problems with the bags bursting before the meat was hot. So now I throw the frozen bag in the microwave, still sealed, and put it on about 60% power for a few minutes (#minutes varies according to bag size). Basically when the bag starts to expand (balloon mod) it's ready. Always juicy this way.

[willkat98]

Originally Posted by jt

When I foodsaver stuff I always try to add some of the juice from the foil. I used to do the boiling trick but I've had problems with the bags bursting before the meat was hot. So now I throw the frozen bag in the microwave, still sealed, and put it on about 60% power for a few minutes (#minutes varies according to bag size). Basically when the bag starts to expand (balloon mod) it's ready. Always juicy this way.

Have you tried the infamous foodsaver bag in the dishwasher trick?

It's for Tenor's and Baritone's only though.

[mm_0_mm]

Originally Posted by qman

"nuking" meat, Q or not in the microwave does change it. However, the microwave is a fairly sophisticated kitchen tool, and it does have speeds other than maximum or "nuke". You actually can reheat Q gently in a micro, the equivelenent of low and slow. It, like a smoker takes some learning to master....

I've tried making various aluminum baffles with varying diameter holes to put in the top of the microwave to help block the "nuke" mode, but I only get a funny lightning show and alot of noise.

Have you ever put a burned-out incandescent light bulb in the microwave and turned it on? (do-not-try-this-at-home mod)

[qman]

mm O mm

does your mommy know you are playing in the kitchen?

[mm_0_mm]

Originally Posted by qman

mm O mm

does your mommy know you are playing in the kitchen?

she didn't until I let that light bulb "cook" too long, then it exploded...

I'm old enough to know better now, but here are some things I would like to try sometime...

http://margo.student.utwente.nl/el/microwave/

[TexasGuppie]

Originally Posted by RichardF

I can't remember where I read it, but someone with a food-saver likes to throw the bags into the dishwasher.

Well...how else wood a fellar use that bag agin' if'n he dint warsh it?

Ken (eatin' my version of a "Frito Pie": Two slices of thick white bread piled high with pulled pork, a little homemade "Devil Dawg" BBQ sauce, topped with some chili and layered in Fritos.)

[icemn62]

At work there is no choice other than the Mickeywave. At home there is only one way to warm up good Q. The oven low and slow.

[Mark]

Try this:

http://www.bbq-brethren.com/forum/at...1&d=1140693789

[racer_81]

I just take the Q from the fridge, open wide and say

"Get In Mah Belly!"

It gets warmed up the old fashioned way.