The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 03-05-2006, 07:24 PM   #16
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Downloads: 0
Uploads: 0
Default

"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.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Unread 03-05-2006, 07:30 PM   #17
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 03-05-2006, 07:33 PM   #18
BBQ_MAFIA
Quintessential Chatty Farker
 
BBQ_MAFIA's Avatar
 
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
Downloads: 1
Uploads: 0
Default

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.
BBQ_MAFIA is offline   Reply With Quote


Unread 03-05-2006, 08:39 PM   #19
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

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
rookiedad is offline   Reply With Quote


Unread 03-05-2006, 11:03 PM   #20
ciret
Full Fledged Farker
 
ciret's Avatar
 
Join Date: 05-02-04
Location: Racine, WI
Downloads: 0
Uploads: 0
Default

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.
__________________
==>Eric

Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser

A health family, a healthy country, a healthy world -- all grow outward from a single superior person.
Chia Jen/The Clan --I Ching
ciret is offline   Reply With Quote


Unread 03-06-2006, 06:34 AM   #21
CarbonToe
is One Chatty Farker
 
CarbonToe's Avatar
 
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
Downloads: 0
Uploads: 0
Default

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.
__________________
Surf'n'Smoke BBQ Team

Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver

GamerTag: CarbonToe

Film Noir. Back when men were men and broads were dames.
CarbonToe is offline   Reply With Quote


Unread 03-06-2006, 12:25 PM   #22
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

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.
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Unread 03-06-2006, 02:16 PM   #23
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
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.
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 03-06-2006, 07:57 PM   #24
mm_0_mm
Full Fledged Farker
 
Join Date: 08-14-03
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Talking

Quote:
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)
__________________
Bandera (with "outhouse" mod)
Good-One Model 30-24
Weber Kettle
mm_0_mm is offline   Reply With Quote


Unread 03-06-2006, 08:03 PM   #25
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Downloads: 0
Uploads: 0
Default

mm O mm

does your mommy know you are playing in the kitchen?
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Unread 03-06-2006, 09:11 PM   #26
mm_0_mm
Full Fledged Farker
 
Join Date: 08-14-03
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Talking

Quote:
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/
__________________
Bandera (with "outhouse" mod)
Good-One Model 30-24
Weber Kettle
mm_0_mm is offline   Reply With Quote


Unread 03-06-2006, 10:39 PM   #27
TexasGuppie
Full Fledged Farker
 
TexasGuppie's Avatar
 
Join Date: 02-20-06
Location: Marana, AZ.
Downloads: 0
Uploads: 0
Default

Quote:
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.)
__________________
Lucky Dog BBQ
Marana, AZ

[FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT]
[FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT]
[FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT]
TexasGuppie is offline   Reply With Quote


Unread 03-07-2006, 10:29 AM   #28
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll

I AM LOVING THE SMOKE


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote


Unread 03-07-2006, 02:11 PM   #29
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO
Downloads: 0
Uploads: 0
Default

Try this:

http://www.bbq-brethren.com/forum/at...1&d=1140693789
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Unread 03-07-2006, 09:42 PM   #30
racer_81
Babbling Farker
 
racer_81's Avatar
 
Join Date: 08-11-03
Location: Richmond, TX
Downloads: 0
Uploads: 0
Default

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

"Get In Mah Belly!"

It gets warmed up the old fashioned way.
Attached Images
File Type: jpg fatbastardstanding.jpg (19.4 KB, 30 views)
__________________
This Space Left Intentionally Blank
racer_81 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Indirect heat/direct heat BRBBQ Q-talk 33 05-19-2011 09:05 AM
Heat? Hook'em Texans Q-talk 23 11-22-2009 06:30 PM
High Heat / Low Heat combo brisket, with Pron of course Saiko Q-talk 15 06-29-2009 10:32 PM
getting the heat up buttsmoker Q-talk 11 10-08-2007 07:29 PM
Dry Heat vs Wet Heat for Competetion level bark. The_Kapn Competition BBQ 29 02-22-2005 06:10 PM

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

Loading



All times are GMT -5. The time now is 01:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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