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Reheating beef leftovers

post #1 of 7
Thread Starter 

I did some searching but didn't see anything relating to this question.  Does leftover steak,roast,tri-tip, have to be heated to a specific temp to be safe to eat?  If I put my effort to keep temps in the 130's during the cooking process, can I safely reheat the leftovers to 130ish to avoid further cooking of the beef.  I've been doing this for a while, just wondering if I've been getting lucky.  

 

Mike

post #2 of 7

Assuming you refrigerated the leftovers quickly rather than leaving them on the counter for a long time, you will be ok.

 

It will never be the same as fresh, but still can be good if heated gently.

 

I like to reheat sliced beef in a pot of preheated au jus.  There are many other methods you might try.

 

Good luck and good smoking.

post #3 of 7
Leftovers?biggrin.gif
post #4 of 7
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Edited by Smokin Phil - 7/22/16 at 8:03pm
post #5 of 7
Thread Starter 
Quote:
Originally Posted by b-one View Post

Leftovers?biggrin.gif

LOL!  Thanks b-one!  

 

Mike

post #6 of 7
Thread Starter 
Quote:
Originally Posted by Smokin Phil View Post

I've heard it's what happens when one prepares "too much". So, like 2 cows instead of just one.

Exactly Phil!  But when one spends a lot of time to get that first cow just right...I would like the second one to be just as delicious!  :icon_lol:

 

Mike

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Assuming you refrigerated the leftovers quickly rather than leaving them on the counter for a long time, you will be ok.

 

It will never be the same as fresh, but still can be good if heated gently.

 

I like to reheat sliced beef in a pot of preheated au jus.  There are many other methods you might try.

 

Good luck and good smoking.

Thanks venture!  I do refrigerate promptly.  I never worried about it before but started reading stuff about having to heat up to a temp to kill the bacteria that survives/thrives in the fridge.  Hasn't killed me yet, but my gut is pretty rough.

 

Mike

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