Help with cooking ahead- Silver tip roasts

[Dovid]

Hi fellow Brethern- I need help. I smoked a silver tip roast which was terrific at 130F,foiled and coolered a few hours and sliced into a half pan. Into the pan went the juices from the cooler operation. At the time I thought that would be ok but not as much as I wanted, so I put some wine, and a little of the mopping sauce (carolina vinegar type)...

Since for an upcoming holiday meal I wanted to slice it, freeze it and stick it in a 180F oven to warm up two hours prior to the meal....

I froze that mixture and tested it in the oven tonite for the two hours. When I opened it up it was heady.

The color of the meat was not as nice as I wanted (it wasn't red anymore and wasn't brown either), and I attribute that to the wine's acidity and the reheating, etc....In addition, the meat really tasted artificially smoky, like the liquid smoke stuff from the bottle. It was overpowering. Once I applied a little q sauce (1cup each of ketchup, soy and brown sugar, simmered with grated fresh ginger and garlic), it was not overpowering anymore.

So I turn to all y'all to see what I can put into the pan to keep the reheating operation from killing the beef slices and to add complementary flavor to the meat. It's for company.

I'm thinking to not save the residual smoky juice, maybe not.

Help! I am supposed to cook about 25lbs tomorrow!

All the best, from Chicago,

Dovid

 

[Jeremiah]

I would cook to less than 130, perhaps 120-125, to allow for some forgiveness in the reheating process. Also, I wouldn't slice them before freezing, I would freeze them whole and slice post-reheat.

Although this might break some food do's and dont's, I would let the roast come as close to room temperature as possible before reheating it.

From here I might try a slightly higher oven temp, 200 or even 250, but much less time in the oven, perhaps 30-45 minutes. You're going to want to use a probe thermometer here, especially if you're reheating the roast whole. Be sure to let it rest before slicing.

As an alternative to the juice you could try some low sodium beef broth/stock with a little bit of worcestershire, garlic, onions, salt and pepper.

 

[Dovid]

Great, thanks.

 

[motley que]

Sounds like you are making break fast food. I am smoking a salmon for the family.