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Need help on reheating pork belly burnt ends.

For the UGA Auburn tailgate I am thinking about trying my hand at pork belly burnt ends. I will be in Athens tailgating so I was thinking of doing them Friday night, then reheating. What would be the best way to reheat them? I will have access to a hot plate, a grill or a crockpot. What do you guys think? I just want to amaze the tailgate so I want them to be the best possible.
Suwanee, GA

Comments

  • theyolksonyoutheyolksonyou Posts: 17,239
    You could donin crock pot, or in a zip lock or vac pack in warm water on hot plate. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • YukonRonYukonRon Posts: 13,378
    SV works great with re heating pork. Burnt ends especially. 
    If you have a hot plate, if it is of decent capacity for a large container, use a food saver bag or any bag that will be waterproof and safe to 165F. 
    Works awesome. We have done it with wings and tenderloin too.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • WanasmokeWanasmoke Posts: 312
    They’re so damn good you could just serve them cold on a toothpick and people would be going nuts!
    LBGE in Elm Grove, WI
  • EggMcMicEggMcMic Posts: 328
    Whenever I have leftovers (rarely) I vac seal and freeze. When I get them out I throw the pack in boiling water for ~10 minutes (depends on size of pack). Works pretty well for me. I do the same with leftover pulled pork and I think it stays moister in the re-heat.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
  • foil pan with some more sauce on low-medium heat on the grill 
    Large BGE 2013, Minimax 2018 
    Cedar table
    Burlington, Ontario 
  • fishlessmanfishlessman Posts: 23,915
    skewer and grill and sauce them
  • Markarm4119Markarm4119 Posts: 386
    Pretty good advice, I am making some on Tuesday before Thanksgiving the going to 2 Turkey day dinners . Will most likely have to heat in aluminum pans in ovens. Thanks for the resource idea unoriginalusername
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
  • I just did last week with this recipe  http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  Smoked then glazed Friday night.  Ziplock bag in fridge.  Next morning put in foil pan-but crock pot would’ve been fine.  Heated right up.  Everyone raved. Easy peasy 
  • ChuckRChuckR Posts: 246
    Thanks for all the advice guys. They are on the egg now. Only an hour more to go

    Suwanee, GA
  • I just did last week with this recipe  http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  Smoked then glazed Friday night.  Ziplock bag in fridge.  Next morning put in foil pan-but crock pot would’ve been fine.  Heated right up.  Everyone raved. Easy peasy 
    I’m trying that recipe this weekend. Good to know a crockpot will reheat them, as I may make some for a work function over the holidays. 
    Atlanta, GA 

    LBGE, BGE MM, (95’) BGE Chiminea, 22" Blackstone, Weber Genesis E-310 
  • bgebrentbgebrent Posts: 17,567
    Any reheating method will work.
    Sandy Springs & Dawsonville Ga
  • TeefusTeefus Posts: 754
    Agreed that any method will work. The last batch I made got reheated the first time in a covered dutch oven. The second time I just nuked the few that were left in the microwave. If I was tailgating I might put them in a covered foil pan on the grille, turning them occasionally. The skewer and grille suggestion above sounds like a good plan too.
    Michiana, South of the border.
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