ಚಿಕನ್
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 09-10-2009, 06:24 AM   #1
tjv
Full Fledged Farker
 
Join Date: 12-20-07
Location: denton tx
Downloads: 0
Uploads: 0
Default Ideas to reheat chopped brisket - no electricity

Need some help. Wife asked if I would do brisket for a group before the high school football game friday. Originally it was 30 people, so plan was to smoke the brisket on the eggs, cooler and bring to game hot. Now 30 people is 60-70 and I ain't got that many eggs. So, gotta go in two cooks, first cook is on right now with plans to chop for brisket sammies. Second brisket cook can go chop or slice depending on when finished and schedule.

Question is no electricity where we are setting up at the game. All I can think to do is food saver the chop brisket and reheat in boiling water using an LP fired turkey fryer. Or, find a generator and use a turkey roaster to reheat in bulk. If I food saver how may pounds in each bag and how long to reheat in the boiling water. This first cook is close to 28 pounds of brisket flats and guessing maybe 14 pounds finished product at 4 sammies per pound = 56 sammies.

thanks

tom
tjv is offline   Reply With Quote


Unread 09-10-2009, 06:27 AM   #2
SirPorkaLot
Babbling Farker

 
SirPorkaLot's Avatar
 
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
Default

Covered foil trays & sterno cans?
SirPorkaLot is offline   Reply With Quote


Unread 09-10-2009, 06:57 AM   #3
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Electricity or not I would do it just the way you described. Even at home this is how I reheat all bbq. It heats the meat and doesn't dry it out.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 09-10-2009, 08:31 AM   #4
Bushwacker
is one Smokin' Farker
 
Bushwacker's Avatar
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
Downloads: 0
Uploads: 0
Default

I would have to agree with Larry, when heated this way, it is just as moist as when you first put it in the bags, and is coveinant.
__________________
Charm-Glo Gasser, Generic Grill,
Smoker conversion,
State Park Charcoal Grill.
UDS (Under Construction)
Bushwacker is offline   Reply With Quote


Unread 09-10-2009, 01:21 PM   #5
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

2lbs per bag? Make sure you double seal it.

If you want to go the generator route let me know. I've got one you could borrow.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 09-10-2009, 02:00 PM   #6
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Tom,
How long until you leave the house and people are eating? If not too long you could reheat at home (I like the idea of the "boil in bag" but haven't tried it) and then take in coolers and not even need to take a heat source.

BTW, I went to NTSU (now UNT) in the 80's - love Denton!
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 09-10-2009, 03:26 PM   #7
tjv
Full Fledged Farker
 
Join Date: 12-20-07
Location: denton tx
Downloads: 0
Uploads: 0
Default

thanks for the suggestions. I think the plan is food saver in 1-2 lb. bags, reheat at home in boiling water then toss in a Cambro for transportation and storage till needed. A buddy has a Cambro and pans, got lucky!

Any idea on how long to boil or check the meat temp while boiling other than poke a hole in the bag with a thermapen. I appreciate the help.

thanks to Dan at the Kansas City BBQ store. I ordered two gallons of Blues Hog on Tuesday and just found it on the door step. Great service!
tjv is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket Sandwich- Chopped or Sliced? Trucky1008 Catering, Food Handling and Awareness 37 06-03-2011 01:43 AM
Chopped/Sliced Brisket BFoster Q-talk 25 07-30-2008 10:43 PM
Sliced or Chopped Brisket for Competition Hawgsnheifers Competition BBQ 9 04-07-2007 10:04 AM
chopped brisket & chicken Puppyboy Competition BBQ 19 04-02-2007 01:25 PM
what else have you done with chopped brisket.. evilpsych Q-talk 27 04-25-2005 08:07 AM

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 01:43 PM.


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.