| Name: |
Tall Cotton
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/11/2011 4:50:43 PM
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I smoked two butts Thursday night and Friday on the Masterbilt electric. Since we were not planning to eat them until Sunday I had a choice of leaving them wrapped in foil, then warm and pull on Sunday, or pull on Friday, pack them, and warm up on Sunday. I chose to pull on Friday night and vacuum pack in 2 lb bags. On Sunday I took a large pot of water and immersed the vacuum bag, (except for the sealed area) in the water. With the pot set on simmer (med low) it took about 30 minutes to bring the pork to a suitable eating temp. Since it was sealed the meat didn't dry out. I'm sure this method would work for almost any leftover that can be vac packed. The Q was still moist and heated much more quickly than in the oven wrapped in foil and there was no danger of burning it. Give it a shot.
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| Name: |
lakngulf
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/11/2011 5:09:39 PM
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Thanks for the tip. Always looking for the best way to reheat. I have found that reheating big chucks of pork works well on the grill, but it is difficult to reheat some that is already pulled. I will try your method.
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| Name: |
Tall Cotton
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/11/2011 7:37:56 PM
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I just reheated a 1 pound pack in the microwave. It took 3.5 minutes at 50% power. I really can't tell the difference in the water bath and this method. I think the secret is that the moisture is held captive.
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| Name: |
Mack
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/11/2011 7:53:34 PM
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What about freezing it the same way??
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| Name: |
Tall Cotton
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/11/2011 7:57:47 PM
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Mack, I froze a 2 pound package at the houseboat and have another 2 pound bag to freeze here. I think it will work great. Another tip, if your contents are very moist you can fold a paper towel and put it between the food and the sealing area. It will keep the liquid from compromising the seal.
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| Name: |
Talullahhound
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/12/2011 9:18:30 AM
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I would just be concerned about rewarming anything in plastic in the microwave.
I've had good success rewarming in the oven on low temps (325) with just a tiny bit of water in the pan and covered with foil.
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| Name: |
Mack
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/13/2011 5:45:21 PM
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from the grill last nite. UGH! Good stuff.
No chance to use Cotton's vacuum seal this time though.
These were the best I have ever cooked. 1 slab, split, stripped, rinsed, dried, coated with OO, dusted with Tony's, slapped on cool side of a Weber at about 280*, pecan chunks, for 2.5 hours, coated with a mustard-based sauce for the last 30 minutes. No fat anywhere. Crusty bark. Moist, firm, tangy, smoky meat.
Don't normally care much for WD meats, but they seem to beat Publix on the Babybacks. These are cello-packed/previously frozen (Smithfield, I think). Always a thick layer of loin on the top side, and very little fat.
Sorry, got carried away.
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| Name: |
Tall Cotton
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/13/2011 6:32:34 PM
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Have you tried Sam's BB's? I've always gotten good ones there. They come 3 slabs to a pack, just right when all the boys are there!
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| Name: |
Tall Cotton
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| Subject: |
Tip for warming pulled pork and other smoked stuff
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Date:
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4/13/2011 6:46:15 PM
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Good point on the plastic. I usually don't think about that kind of stuff. The water method is pretty quick so it's not too inconvenient to wait 15 minutes or so.
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| Name: |
Mack
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/13/2011 6:46:28 PM
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I don't have a Sam's that close to me. Close in miles (@10) but it is located in Hoover, Al. I need some strong drugs to navigate the traffic and crowds around the Galleria. Go about 3 times a year if forced to do so.
I have seen their 3-pack of BB's and they do look good. But, but (always a but) I would need to break them down to freezable size. We would never need 3 slabs at once. Likewise the 2-pack butts. Everyday Prices are down where the grocery store sale prices are. If they ever put a Sam's between B'ham and Lake Martin, it would be a regular stop on the way.
What is your opinion of their beef???
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| Name: |
Ulysses E. McGill
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/14/2011 12:40:37 AM
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If you tell me the flag was up, I'm gonna be pissed I didn't cruise up that way.......
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| Name: |
Ulysses E. McGill
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/14/2011 12:43:40 AM
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They are good. I never cook less than 3 slabs a once.....they always seem to disappear.
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| Name: |
Mack
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/14/2011 7:59:13 AM
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Nope, BHM. Coming manana for long weekend, tho.
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| Name: |
Tall Cotton
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| Subject: |
Leftover Early Season BabyBacks>>>
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Date:
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4/14/2011 10:56:32 AM
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I have bought their whole ribeyes, strips, briskets, and tenderloins as well as chuck roasts, cut ribeyes, strips and filets. So far the quality has been excellent!
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| Name: |
roswellric
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| Subject: |
I think...
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Date:
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5/2/2011 5:13:00 PM
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You are close to opening a BBQ joint... We sure need a good one.
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