Reheating

[eman]

We have a benifit / contest / fund raiser coming up in dec. and i won't have time to smoke on site. Plan on pre smoking 2 bacon wrapped ,boudin stuffed pork loins and either 2 small briskets or 1 lg .one.
My question is , If the loins and brisket or thawed and i wrap w/ foil w/ some of the juices from the smoke . should i be able to reheat in my charcoal ECB in 4 to 5 hrs total time??? ( includes getting coals going and heating time)

 

[mballi3011]

Ok Eman you want to heat it up on the site where your fund raiser is. I guess you can re-heat them on a grill but my question is are you going to smoke the meat all the way and then re-heat. I asked that question the other night in chat and I was told not to under cook the meat and re-heat it for health reasons. You don't want to take the chance of getting anyone sick. But if your not re-heating on site what abour using a steamer pot to reheat I do it all the time and it works really good.

 

[eman]

I want to reheat on site and kinda wanted to use the smoker w/ some chips just to make it smell good around the cooking tent.
I figure on thawing in fridge then iceing in chest to go to the site .
Should i under cook and finish on site or just reheat on site?

 

[raceyb]

How much hold time are we talking about? days or just hours?

If you can cook em all the way at home, then wrap in foil, wrap in a towel and place in an insulated cooler and don't open the top until ready to serve. the meat will hold for hours that way. You can always sauce them in the smoker to create the smell onsite.

 

[eman]

I will have to smoke on sunday and freeze to reheat for the next saturday .
there is only 6 hrs from opening till judgeing and serving.
not near enough time to smoke on site. so i'm sure that those who do cook on site will have to do ribs or chicken.
The catigories are beef , pork , chicken, seafood and any other.
our team (I) am doing the stuffed loin and brisket ahead of time. Venison sauce piquant and shrimp stew on site.
This is a fund raiser for a young man who enlisted in the marines and was injured and paralyzed from the chest down in basic training.

 

[desertlites]

Bob to answer your question YES- use your ECB as a oven at the event,and no don't under cook anything-as u planned add juices and foil,heat on lower rack till hot than upper to keep warm.least thats what I have done in the past.

 

[coyote-1]

If you cook almost to completion then quickly freeze, you can later take it out and thaw it and finish cooking it without fear of health issues. This method preserves juiciness that otherwise would vanish during the reheating process.

I do this with just about everything I smoke. What I'm gonne use the day of (and after) the smoke I'll cook til it's done. All the rest I'll take off the grill prior to that, and let it cool down. I vacuum seal, and put it in the freezer a few hours later. When I take it out, I let it thaw. Then I put it on the grill and finish it off. Takes a bit longer than simply reheating fully-cooked food, but it's sooo worth it for the additional juiciness.

 

[eman]

I think i will cook to done and wrap /ice chest for an hour then wrap to freeze . i will conserve the juice and reheat in foil w/ juice.
Found out that we will have generator i so may just bring my MES to reheat in that way i can run the temp to 275 to reheat then drop it down to keep warm if needed.