Moist reheating--

[MissPurple5]

Someone gave me an electric smoker. Last week I smoked a pork shoulder, slathered it with BBQ sauce for an outdoor event, My friends wanted it this way so it was really easy to serve at this outdoor event. Anyway, the clouds opened up and it was a torrential downpour with lots of lightning. We postponed our event to this coming Friday. How should I reheat it? It's been in my freezer since last week.

 

[6GRILLZNTN]

If it's pulled pork, you can put it in a freezer bag and drop it in some boiling water. PP reheats very well.

 

[banderson7474]

Microwave it for about 50 mins!


jk, do what 5grizz said, that is probably your best method.

 

[chilerelleno]

Simmer in bag
Crockpot
Foiled pan in oven, smoker, grill.
(Might want to add some moisture)

 

[bregent]

Simmer, don't boil. Boiling can overcook it very fast. I try to keep the water below 180F.

 

[chef jimmyj]

Microwave it for about 50 mins!


jk, do what 5grizz said, that is probably your best method.

Wow I hope 50 MINUTES is a typo!!! Nuked this long, If it don't Burst into Flames...Burnt Floss Jerky would be all that is left.

The microwave is fine for a portion or so, 1 Pound, but any more, there are much better choices that won't over cook the outside meat. Crock Pot, Simmer in Bag, covered Pot over Low, Heat or a covered pan in a 325 Oven...JJ

 

[smokerjim]

I mostly reheat stuff in a foil pan covered with tinfoil in a 250 degree oven

 

[banderson7474]

I was completely joking about using chef mic

 

[SecondHandSmoker]

Microwave it for about 50 mins!

 

[Fueling Around]

It should already be out of the freezer.

You didn't tell us how many pounds and far it got cooked before plans changed.

NO microwave.

 

[forktender]

I always make up a redneck chaffing dish using two disposable tin pans. I throw four ball jar rings in the bottom of one then add boiling water so that it covers the jar rings just barely. Then I take the second pan fill it with the meat then cover both pans tighly with the same sheet of tin foil so the steam can get to the top panand place it into the first pan and heat it on the stove. You want a slow simmer not a rolling boil. Or you could do the same but toss both pans into a 200* oven until the meat reaches 175* or so just make sure to heat it over 165* incase there are any cuddies, just to be safe. I don't care for heating things in anything plastic, plastic is nasty stuff, ask any cancer Dr.

 

[drdon]

I've used the sous vide for large volume reheating usually at 140 degrees. Then if someone wants it warmer we just microwave individual portions as needed. Just like sous vide, I find the microwave works better cooking slower, (for a microwave that is), by doing 2 minutes at 60% power versus 1 minute at full power. But as in anything YMMV.