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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.


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Unread 09-21-2010, 10:48 AM   #1
shdybrady
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Default I am in a BBQ dilemma

I have a baby shower Im cooking for october third. That is a sunday. Well that saturday there is a bbq festival in atl ga. I really want to attend the event but dont want to compromise the meat. Is there a good way to reheat ribs, butt and brisket?
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Unread 09-21-2010, 11:12 AM   #2
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Yep, I just did it.
I cooked 80+ lbs of butts a week in advance, sealed them in food saver bags, and reheated the following weekend in boiling water on my turkey fryer. Works great, and tastes like it just came off the pit!
If you don't have a vacu-sealer machine, it is a worthwhile investment.
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Unread 09-21-2010, 11:14 AM   #3
shdybrady
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I do have a foodsaver. But did you just dump all the meat in water? What about any seasoning?
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Unread 09-21-2010, 11:15 AM   #4
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I do have a small steam plate. How would that work?
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Unread 09-21-2010, 11:19 AM   #5
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I would bet you just put the meat in the sealed in the bags into the boiling water.

The food saver bags are designed to be boiled to reheat the food you put into them.
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Unread 09-21-2010, 11:27 AM   #6
shdybrady
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Ok, I thought you were just using the bag to keep it fresh. That sounds like it will work.
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Unread 09-21-2010, 11:56 AM   #7
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Quote:
Originally Posted by The drunken pig View Post
I would bet you just put the meat in the sealed in the bags into the boiling water.

The food saver bags are designed to be boiled to reheat the food you put into them.
Correctamundo.
Put the sealed bags in boiling water. If they are frozen it takes quite awhile for them to heat up. Works best if they are thawed or never frozen.
I did 4 lb bags, and I think it would have been much faster if it was 2 lb bags.
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Unread 09-21-2010, 12:12 PM   #8
shdybrady
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and this will work with really any cut of meat right?
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Unread 09-21-2010, 12:18 PM   #9
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If it's just one week, no need to freeze the bags. By the time you got them
frozen, you'd by pulling them out to thaw anyway.
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Unread 09-21-2010, 12:27 PM   #10
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Quote:
Originally Posted by shdybrady View Post
and this will work with really any cut of meat right?
Yep. Pulled pork, ribs, brisket. You name it.
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Unread 09-21-2010, 12:58 PM   #11
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It's never as good rewarmed though.

Maybe leave the event early, 400North, then cook overnight. She is worth staying up all night for. Serve the real deal.
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Unread 09-21-2010, 01:01 PM   #12
shdybrady
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I dont know. On my cooker over night cooks are a dread. Its not air tight and thin metal. Temp control can be a pain.
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Unread 09-21-2010, 03:25 PM   #13
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the bag and boil thing works great. to me the meat tastes just as good if not better. for sure i would not mess up the baby shower for anything.
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Unread 09-21-2010, 08:42 PM   #14
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Caution when using bag & boil. If you leave the bags in too long, the meat becomes rubbery.
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Unread 09-21-2010, 09:57 PM   #15
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Quote:
Originally Posted by Bacchus View Post
It's never as good rewarmed though.
There's a bash of Brethren that will disagree:
http://www.bbq-brethren.com/forum/sh...ad.php?t=92684

Vacu-sealed and reheated is great Q.
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My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 5 22.5" Bar-B-Q-Kettles; 1 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
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