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Pulled Pork Party Reheat

post #1 of 2
Thread Starter 

I just pulled my 3 butts for a surprise birthday/anniversary celebration for my parents this weekend. We will be driving 8 hours tonight, with pulled pork on ice. Then reheating the meat on Saturday morning. I will post a Q view shortly, but I have some transport and reheat questions.

 

For transport, I was thinking about using Dry Ice since it is a long trip. Has any one used Dry Ice in this way or have any other tips?

 

I have seen many methods for reheating. I saved the rendered juices to remove the fat and pour back over meat. I used 3 different rubs on the butts and have kept them separate. I also have 3 different sauces so there is some variety. I did not want to do a finishing sauce for the first time because it is my first cook for a lot of people (35) and I didn't really want to experiment on them. 

 

To the question

Can I do the boiling water method to reheat if I am just using a sealed freezer ziploc bag? I know I know I need to get a vac sealer, its on the list.

 

 

Thanks for the words of wisdom!

post #2 of 2
I would be a bit leary about boiling water and a zip lock bag. You'll be a lot reheating foiled in the oven. I generally do it at 350*.

As for the dry ice, I don't see anything wrong with that. Just remember that dry ice gives off carbon dioxide, so make sure you've got lots of fresh air in the vehicle.

Gary
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