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 > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 12-08-2009, 11:27 AM   #1
augie
is one Smokin' Farker
 
augie's Avatar
 
Join Date: 10-30-07
Location: Melbourne, FL
Downloads: 0
Uploads: 0
Default Reheating pulled pork with some constraints...

In light of overwhelmingly positive response to having pulled pork sandwiches for sale at my son's high school soccer concession stand last year, I've been put on the hook to do the same again this year, starting with tomorrow night.

I have several bags of vac-sealed pork from my last cook that I'm willing to donate to the cause, so no issue there.

There's really no way, particularly given the time constraints between end of the work day and start of the JV game, to warm the pork at the stand.

Unlike last year, I'm currently too busy at work to leave early enough to go home and simmer or oven heat the pork then take it to the stand.

I pulled the bags of pork out of the freezer yesterday and put them in the fridge to thaw. I have a crock pot that's big enough to hold as much pork as we'll need, so I'm thinking of putting the pork in the crock pot before I leave for work tomorrow morning, set it to low, and then take the warmed pork in the pot to the stand after work.

Do you forsee any problems doing it this way? Do you think I'll want to add a little liquid to keep it from drying out? Maybe a little cider vinegar?

Thanks!
__________________
Steve - Currently cooking on:

WSM
Weber 22.5" Kettle (2X)
augie is offline   Reply With Quote
Unread 12-08-2009, 02:05 PM   #2
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Maybe add a little water & apple juice mix. If you have big crockpots then maybe a cup. When you get home see how moist it is and you can add more.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote
Unread 12-08-2009, 05:14 PM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

It'll dry out.
Got a turkey fryer you can simmer and warm up on-site?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Unread 12-09-2009, 07:22 AM   #4
augie
is one Smokin' Farker
 
augie's Avatar
 
Join Date: 10-30-07
Location: Melbourne, FL
Downloads: 0
Uploads: 0
Default

Thanks guys. It turns out that my wife will be able to stop by the house about three hours before I'll get home, so she'll put the crock in its base and turn it on to the "warm" setting.

I've added a cup of 50/50 apple juice and water and will check for moistness before I leave for the field.

It won't be ideal, but will be heads and shoulders above what I've seen on offer at the other teams' concession stands!
__________________
Steve - Currently cooking on:

WSM
Weber 22.5" Kettle (2X)
augie is offline   Reply With Quote
Unread 01-07-2010, 07:27 AM   #5
Dale in GA
On the road to being a farker
 
Join Date: 01-01-10
Location: Atlanta, GA
Downloads: 0
Uploads: 0
Default

Know this is an older thread but I have had very good luck placing vacuum sealed bags of pre-cooked pulled pork into hot water to simmer with very good results. You can even vac seal large chucks and pull once reheated.
__________________
Large BGE (with DigiQ II), Weber: Kettle (2nd OTG in rehab), Spirit, & Q.
Dale in GA is offline   Reply With Quote
Unread 01-07-2010, 08:16 AM   #6
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

It's gonna turn to mush in the crock pot.

The pork should be reheated in the sealed bags. Heat a large pot of hot water and put the bags in it. When it's hot dump the whole pot of water and bags in an cooler and deliver to the location.

Open bags had appropriate amount of hot apple juice and more rub...serve.
__________________
Larry

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Reheating Pulled Pork Unfathomable Bastid Q-talk 1 12-09-2011 12:39 PM
Preventing pulled pork from drying during reheating.... DirtyDirty00 Q-talk 11 10-17-2011 10:35 PM
Freezing/reheating pulled pork Montezumasdaddy Q-talk 14 11-03-2010 05:23 PM
Reheating pulled pork HawkeyeQue Q-talk 5 06-14-2010 04:31 PM
I can't find the road map to reheating pulled pork. dapittboss Q-talk 19 10-25-2005 11:39 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 03:06 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.
no new posts