Reheating

volkanator · 11-02-2009, 02:27 PM

So I wanted to run this by you folks...

Is it me or does leftover BBQ that has been reheated seem way smokier then when you first took it off the grill?

I'm talking about after you've eaten your fill and put the leftovers in the fridge in aluminum foil or something. The next day after re-heating it in the microwave or whatever it tastes just way smokier and really no very good at all.

How do you guys reheat? Especially you pro's?

I feel like reheating is really an essential element here because so many items (turkey, brisket, ham, shoulder, etc) yield way more servings then I need. Does that mean I have to restrict my BBQ regimen to burgers and dogs until I have a party? No way. The un-smoked life is not worth living!

So I ask you...how do I do this so the food tastes off the grill yummy even after being frozen/refrigerated?

I have seen mention of freezing in some type of special bags and then boiling to reheat? What kind of hardware do I need to make that happen and is the reheated food quality worth the investment?

An answer to this dilemma would be huge because I feel I throw away way too much.

Mitch · 11-02-2009, 02:47 PM

Vacuum seal and reheat in boiling water.

CROSSCZEK · 11-02-2009, 03:05 PM

Quote:

Originally Posted by volkanator

So I wanted to run this by you folks...

Is it me or does leftover BBQ that has been reheated seem way smokier then when you first took it off the grill?

I think it's because you kind of get saturated in smoke while smoking. By the time you go back and reheat some Q, you've had a chance to clear your senses, and your tasting what everybody else tasted the day of.

That's my opinion anyway, worth price charged.

-scott

Bbq Bubba · 11-02-2009, 03:17 PM

Quote:

Originally Posted by CROSSCZEK

I think it's because you kind of get saturated in smoke while smoking. By the time you go back and reheat some Q, you've had a chance to clear your senses, and your tasting what everybody else tasted the day of.

That's my opinion anyway, worth price charged.

-scott

I'll agree with that!

Quote:

Originally Posted by Mitch

Vacuum seal and reheat in boiling water.

Ditto!

MJHuffDaddy · 11-02-2009, 03:51 PM

I tend to agree with the above comments; the smoke can dull your sense of it... I expect my house will smell quite delicious after working at the office all day today...

Saiko · 11-02-2009, 05:45 PM

Agree with others above on all counts. You get "desensitized" to the smell of smoke when you spend all day in it. Think about the first time you walk into a room with a peculiar smell. Eventually you can't smell it at all. I believe the same thing happens with smoke.
I'm actually the opposite of you though, I think smoked food tastes better for me later on after I've re-heated it and I haven't been exposed to smoke all day.

And also, vacuum sealing and reheating in water is the way to go. I've even taken que that's in the fridge and vacuum sealed it just for re-heating because it really seals in the flavor and keeps the meat from drying out. Ruins bark though, but small price to pay.

BSea · 11-02-2009, 08:05 PM

All I know is my fridge smells better the next day. I'm going to have to try the sealed sealed bag & boiling.

Rookie'48 · 11-02-2009, 08:41 PM

Yep, what ^^^^^ they all said. When I cook, I can't smell or taste the smokiness that day but the next day it really is good! Get yourself a good vacu-sucker like Food-saver & stop wasting your goodies.

11-02-2009, 02:27 PM	#1
volkanator Knows what a fatty is. Join Date: 04-17-09 Location: Lynbrook, NY	Reheating So I wanted to run this by you folks... Is it me or does leftover BBQ that has been reheated seem way smokier then when you first took it off the grill? I'm talking about after you've eaten your fill and put the leftovers in the fridge in aluminum foil or something. The next day after re-heating it in the microwave or whatever it tastes just way smokier and really no very good at all. How do you guys reheat? Especially you pro's? I feel like reheating is really an essential element here because so many items (turkey, brisket, ham, shoulder, etc) yield way more servings then I need. Does that mean I have to restrict my BBQ regimen to burgers and dogs until I have a party? No way. The un-smoked life is not worth living! So I ask you...how do I do this so the food tastes off the grill yummy even after being frozen/refrigerated? I have seen mention of freezing in some type of special bags and then boiling to reheat? What kind of hardware do I need to make that happen and is the reheated food quality worth the investment? An answer to this dilemma would be huge because I feel I throw away way too much.

11-02-2009, 02:47 PM	#2
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Vacuum seal and reheat in boiling water. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

11-02-2009, 05:45 PM	#6
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Agree with others above on all counts. You get "desensitized" to the smell of smoke when you spend all day in it. Think about the first time you walk into a room with a peculiar smell. Eventually you can't smell it at all. I believe the same thing happens with smoke. I'm actually the opposite of you though, I think smoked food tastes better for me later on after I've re-heated it and I haven't been exposed to smoke all day. And also, vacuum sealing and reheating in water is the way to go. I've even taken que that's in the fridge and vacuum sealed it just for re-heating because it really seals in the flavor and keeps the meat from drying out. Ruins bark though, but small price to pay. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

11-02-2009, 08:41 PM	#8
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Yep, what ^^^^^ they all said. When I cook, I can't smell or taste the smokiness that day but the next day it really is good! Get yourself a good vacu-sucker like Food-saver & stop wasting your goodies. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

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11-02-2009, 03:51 PM	#5
MJHuffDaddy On the road to being a farker Join Date: 07-02-09 Location: Kansas City, MO	I tend to agree with the above comments; the smoke can dull your sense of it... I expect my house will smell quite delicious after working at the office all day today...

11-02-2009, 08:05 PM	#7
BSea Knows what a fatty is. Join Date: 10-28-09 Location: Little Rock, AR	All I know is my fridge smells better the next day. I'm going to have to try the sealed sealed bag & boiling.