Help - Reheat BBQ?

MountainGriller

I have two Boston butts that I'm going to put on the BGE for my 4th long cook - The plan is to take a bunch of the pulled pork BBQ to the in-laws over the weekend. So - what's the best way to reheat the BBQ once I get there? I really want to impress them with my homemade BBQ.

milesofsmiles

I like to seal into one gallon zip lock bags. As for reheat. Nuke, or very hot faucet water slip the bags into that. I'am sure others will have more ideas. Smiles to you.

Kenny 13

I generally like to avoid using a microwave wherever possible. A good way to reheat is to put it in a foil pan with a little liquid (apple juice, sauce, etc.)and reheat in the oven at a low temperature.

MountainGriller

Thank you, I appreciate the advice

MountainGriller

Kenny, I like the idea of adding some sauce or juice.

Little Steven

How long is the trip?

Steve

MountainGriller

Kenny - have you baked any bread yet?

MountainGriller

It's a 7 hour drive -

Avocados

I prefer to wrap the whole butts (individually) in foil after they hit 195 during the cook then let them rest for two or three hours as usual in a cooler.

Then put them in the fridge (still wrapped tightly in foil) to chill and then pack in an ice chest for the trip to the in-laws.

Reheat them in an oven at 225-250 degrees for a couple hours before pulling them to serve to get the internal temp back up to about 160 or so.
Be sure to have some type of drip pan under the butts while in the oven....

It is more impressive when you pull the pork just before serving and it seems to stay more moist that way.

For really long trips or when I have to cook them more than a couple days ahead of time you can freeze them whole but allow more time to defrost before reheating.

- Barry

MountainGriller

Wow - fantastic idea - Thank you very much

Little Steven

That might be bordrline for a cooler and towels and you can't predict the finish times. My preference is vacuum seal and reheat in simmering water. Add a little sauce when vacuum sealing and do a manual seal before the meat gets compressed too much.

Steve

PapaB

One way that has worked for me in the past is to pull it and put it in gallon zip locks. When you're ready to reheat and eat, I've had great success with spreading the pulled meat on a sheet pan, saucing it, putting it in the oven and let it come up to temp. to 300 deg. for a total of 20 min. It's always worked for me.

MountainGriller

PapaB - good advice, thank you

Bacchus

I am of the opinion Pulled Pork shouldn't be sauced until on the plate or bun. I also believe that adding a liquid durng a rewarming process results in spongie textured product.
My method is to store in doubled zip top bags. I suck the air out with a straw since I dont have a food saver. I rewarm in a crockpot on high, sans liquid.

Kenny 13

MountainGriller wrote:

Kenny - have you baked any bread yet?

No, not yet. I'll be doing only my second cook on the egg tonight, and I'll be picking up a pizza stone and ordering my AR/spider later this week. Things have been really hectic and finally starting to slow down a little.