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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 08-02-2008, 12:07 PM   #1
monty3777
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Default Foodsaver and reheating

I am going to be doing some meat for a church event - around 250 people. I will not be providing all the meat but will be doing 2-4 butts, 2-4 briskets and around 15 racks of ribs. I will need to cook the food 2-3 days before the event.

My questions?

Should I freeze the food with a foodsaver or just use the food saver and put in a fridge?

Best ways to reheat?

Which foodsaver model would you recommend?

Thanks in advance for your help.
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Unread 08-02-2008, 03:40 PM   #2
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I have the 2680 from Sam's. It has done a good job for the last two years for me. I like to reheat my Q in a pot of boiling water. I probably would freeze the packages and then put them into the refrigerator section to start thawing back out. I wouldn't feel comfortable just keeping it refrigerated for 3 days and then feeding it to the masses.
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Unread 08-03-2008, 07:23 PM   #3
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Ditto what Rodger ^^^^^ said except that I have the V2240 from Amazon.
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Unread 08-04-2008, 11:44 AM   #4
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Get the best vacuum sealer that fits your budget and start sealing up the cooked goodies. Boil the food for 15-20 minutes and throw the ribs on a grill-sauce and serve.
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Unread 08-04-2008, 12:39 PM   #5
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Is boiled water the way most reheat their vac-sealed que?....Is that frozen or thawed?....I've been either using the mic or a low oven....
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Unread 08-05-2008, 08:25 AM   #6
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I've always boiled the the bags. I guess my thinking is that the water doesn't get over 212 degrees so in my warped mind it kind of replicates the temp of the smoker without adding to much heat.
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Unread 08-05-2008, 08:29 AM   #7
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Interesting point about the 212 temp....
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Unread 08-05-2008, 08:31 AM   #8
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I'm not saying it's a good reason...it's just the reason I do it.
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Unread 08-05-2008, 08:42 AM   #9
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Plus boiling the bag seems to hold in the moisture better than any other means of reheating. Once opened the meat looks and tastes as fresh as when in came off the grate. A vacuum sealer is one of those must haves IMO.

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Unread 08-05-2008, 11:41 AM   #10
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Do you thaw first, then reheat....or boil "frozen"??
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Unread 08-05-2008, 12:02 PM   #11
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I drop it in frozen, but I usually only reheat smaller packs. Would probably partially thaw large thick packs (whole butt portions) first. It's a pretty quick process, so wouldn't necessarily thaw completely.
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Unread 08-05-2008, 12:06 PM   #12
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got some pulled chicken in small packs in freezer....dinner tonite, I'll give it a try....Thanks
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Unread 08-05-2008, 02:23 PM   #13
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I read somewhere (maybe my manual, maybe here) that you DON"T reheat the vac seal bags in BOILING water, but very hot water, say 190-200. The boiling water may make the bag leak or melt.

Anybody else remember this?
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Unread 08-05-2008, 02:31 PM   #14
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I've never had any problems boiling the bags, always make sure I use a large enough pot to minimize contact with the metal. From FoodSaver.com -

Quote:
FoodSaver Bags have a design so unique it’s been patented. Special channels enable the efficient and complete removal of air so none is left trapped in “pockets” around the food. Their 5-ply construction makes them an especially effective barrier to oxygen and moisture. FoodSaver Bags are safe to freeze, boil or microwave, and proven to prevent freezer burn.
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Unread 08-05-2008, 02:33 PM   #15
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Good info Teaser...Thanks
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