Reheating

[eman]

HELP!!!
I smoked 3 boudin stuffed pork loins for a charity benifit .
smoked em last sat and froze em. thawing now and have to reheat on site tomorrow am.
Problem , w/ the rain and wind exspected tomorrow they have moved the site and now no electricity for MES. Only other option is small aussie pit . (charcoal grill) or burner ,crawfish pot and boiling water.
i have them vac sealed w/ a little of the spritz i used on each.
cooked wt. of each loin is between 4 and 5 lbs.
Opinions on which method y'all think would work better ?
Boil in vac seal or wrap in foil w/ apple juice and heat on pit .
HELP PLEASE!!!

 

[travcoman45]

I'd bring a pot a water ta boil, then drop it down ta a good simmer an rewarm that way. I do alotta the meats that way on site. Better if they ain't froze like a brick though!0

 

[eman]

Thanks tip,
never reheated vac seal in water do the bags stand up pretty good to the heat?

 

[DanMcG]

I've had good luck vac packing and keeping the water around 180 for reheating

 

[mballi3011]

You said you have a crawfish pot and a gas set up for that. I see tip and dan say put it in boiling water and thats o good way too. But if you have a brasket from your crawfish pot have you ever tried to steam things hot just make sure that they don't get in the water maybe put a brick in the pot so the basket is out of the water. We steam alot of BBQ to re-heat stuff and it really seams to put some moisture back into the food too. It really works well for smoked pork chops, sausage, and chicken even a whole birds too.

 

[travcoman45]

eman, the ones I got do just fine, there the simply smart brand that works fine in the foodsaver. I double seal just fer giggles.