Reheat question

snoqualmiesmoker · 10-09-2008, 07:52 PM

Cooking 17 lbs of pork for Saturday. It will be ready Friday morning. How would you guys recommend re-heating the pork Saturday?

Add water? Crock-pot? Oven? temp? Pull/no pull?

any help would be great!

jb

jestridge · 10-09-2008, 07:58 PM

I would heat it around 250 in ovwn keep it wrap up

1_T_Scot · 10-09-2008, 09:17 PM

I would pull it after a good rest then put it in a pan and reheat in the oven or a counter top roaster.

BBQ Grail · 10-09-2008, 09:20 PM

Here is the only way I reheat pulled pork...

I take a countertop roaster and fill it with water. Set the temperature of 200 degrees. Pulled pork goes into freezer strength ziplock bag. The bags of pork go into the water.

This gently reheats the pulled pork. There are lots of techniques, but this one works best for me.

Frank Sacco · 10-09-2008, 09:35 PM

I recommend using a spray bottle with apple juice to spray down the meat. Foil the pan and reheat at 200 in the oven. Great results.

Trucky1008 · 10-09-2008, 09:54 PM

I usually seal the pulled pork in foodsaver bags. When it comes time to reheat I place bags in water with temp around 180-200. Try to keep the water from a hard boil since some bags can break open. I've always had great results using this method and the meat stays nice and moist since it's sealed in the bags.

KC_Bobby · 10-09-2008, 09:59 PM

Just another reason for me to get a food savor - pun intended

CarbonToe · 10-10-2008, 05:32 AM

Quote:

Originally Posted by Trucky1008

I usually seal the pulled pork in foodsaver bags. When it comes time to reheat I place bags in water with temp around 180-200. Try to keep the water from a hard boil since some bags can break open.

Same here, I also use a foodsaver or zip-lok bads and heat them through slowly in a pan of water on the stovetop.

I've also had good results from smothering the pork in BBQ sauce and heating it in a foiled container in an oven set at a low heat with the occasional stir, or in a smoker removing the foil towards the end.

Smokin Turkey · 10-10-2008, 07:48 AM

Quote:

Originally Posted by trp1fox

Here is the only way I reheat pulled pork...

I take a countertop roaster and fill it with water. Set the temperature of 200 degrees. Pulled pork goes into freezer strength ziplock bag. The bags of pork go into the water.

This gently reheats the pulled pork. There are lots of techniques, but this one works best for me.

I've used this method for reheating food before and like it when there's time and when you want it not to be ruined. I also like the spritz of apple juice suggestion. I will need to try that out!

anygrill · 10-10-2008, 11:21 AM

I used to work at a BBQ place, and they would wrap the pork butt whole in plastic wrap and then aluminum and reheat in the oven at 200F. Then pull it before the catering event.

PaSmoker · 10-10-2008, 01:01 PM

I also use foodsaver bags with a gentle boil....works great

BurntFinger_Jason · 10-10-2008, 04:29 PM

Quote:

Originally Posted by anygrill

I used to work at a BBQ place, and they would wrap the pork butt whole in plastic wrap and then aluminum and reheat in the oven at 200F. Then pull it before the catering event.

What temperature did you bring the pork butt back up to? Did you take it all the way back up into the 190's and then let it rest again, or just hot enough to be eaten?

10-09-2008, 07:52 PM	#1
snoqualmiesmoker is one Smokin' Farker Join Date: 06-01-04 Location: Snoqualmie, wa	Reheat question Cooking 17 lbs of pork for Saturday. It will be ready Friday morning. How would you guys recommend re-heating the pork Saturday? Add water? Crock-pot? Oven? temp? Pull/no pull? any help would be great! jb __________________ XL BIG GREEN EGG <SHREK> SMALL GREEN EGG <FIONA> SAWTOOTH PELLET GRILL 610HD STOKER 2 STOKER WHITEBOX OKLAHOMA JOE LONGHORN STUMPS PLATINUM SUPERIOR SS1 [url]jjbbqcompany.com[/url] Last edited by snoqualmiesmoker; 10-09-2008 at 08:22 PM..

10-09-2008, 09:20 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Here is the only way I reheat pulled pork... I take a countertop roaster and fill it with water. Set the temperature of 200 degrees. Pulled pork goes into freezer strength ziplock bag. The bags of pork go into the water. This gently reheats the pulled pork. There are lots of techniques, but this one works best for me. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

10-09-2008, 09:35 PM	#5
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	I recommend using a spray bottle with apple juice to spray down the meat. Foil the pan and reheat at 200 in the oven. Great results. __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

10-09-2008, 09:54 PM	#6
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	I usually seal the pulled pork in foodsaver bags. When it comes time to reheat I place bags in water with temp around 180-200. Try to keep the water from a hard boil since some bags can break open. I've always had great results using this method and the meat stays nice and moist since it's sealed in the bags. __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

10-09-2008, 09:59 PM	#7
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Just another reason for me to get a food savor - pun intended __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-09-2008, 07:58 PM	#2
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I would heat it around 250 in ovwn keep it wrap up

10-09-2008, 09:17 PM	#3
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	I would pull it after a good rest then put it in a pan and reheat in the oven or a counter top roaster.

10-10-2008, 11:21 AM	#10
anygrill On the road to being a farker Join Date: 09-10-08 Location: Phoenix, Arizona	I used to work at a BBQ place, and they would wrap the pork butt whole in plastic wrap and then aluminum and reheat in the oven at 200F. Then pull it before the catering event. __________________ BBQ is the rhythmical creation of beauty in smoke. Its sole arbiter is taste.

10-10-2008, 01:01 PM	#11
PaSmoker is one Smokin' Farker Join Date: 07-14-08 Location: Yardley, PA	I also use foodsaver bags with a gentle boil....works great __________________ [FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT]

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