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You hate warmed over beef like I do?

RRP
RRP Posts: 26,516
in EggHead Forum
I swear all my life I have either thrown out or sliced up any cold beef for a salad or cold sandwich with taste killers like strong mustard since I HATE warmed over beef. Well - last Saturday night's 2 pound prime rib was just too much for the two of us. Since we had so much then I figured bag it back up and see if the sous vide method to reheat it might work. You have to trust me on this - that prime rib tonight was just as GREAT as it was Saturday night! Hey guys and gals - don't poo-poo the idea of expanding your horizon wth a sous vide unit. SOUS VIDE ROCKS!!!
Re-gasketing the USA one yard at a time 
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,492
    Sous Vide makes egging for two a lot better. It's a game changer for sure. 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    RRP said:
    I swear all my life I have either thrown out or sliced up any cold beef for a salad or cold sandwich with taste killers like strong mustard since I HATE warmed over beef. Well - last Saturday night's 2 pound prime rib was just too much for the two of us. Since we had so much then I figured bag it back up and see if the sous vide method to reheat it might work. You have to trust me on this - that prime rib tonight was just as GREAT as it was Saturday night! Hey guys and gals - don't poo-poo the idea of expanding your horizon wth a sous vide unit. SOUS VIDE ROCKS!!!
    @RRP, how long did it take to get back up to good warm temp?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Sweet100s
    Sweet100s Posts: 553
    edited March 2016
    It's so easy to screw up reheating meat without sous vide. 
    And it does taste ick when you  screw it up. 

     Best alternative to reheating it with sous vide is
     - microwave at 20% until the surface temp gets to 125 or 130.
    Measure surface temp via laser thermometer 
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  • RRP
    RRP Posts: 26,516
    Sweet100s said:
    It's so easy to screw up reheating meat without sous vide. 
    And it does taste ick when you  screw it up. 

     Best alternative to reheating it with sous vide is
     - microwave at 20% until the surface temp gets to 125 or 130.
    Measure surface temp via laser thermometer 
    Sorry man, but Micro Waved beef is at the top of my never ever do again list - but glad it works for you! 
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,516

    Ladeback69 said
    @RRP, how long did it take to get back up to good warm temp?
    I just winged it and went 2 hours at 130. I still had some au jus left over and bagged it as well.
    Re-gasketing the USA one yard at a time 
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  • northGAcock
    northGAcock Posts: 15,173
    Not near as much fun as drinking a cold one and looking after it. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Grillmagic
    Grillmagic Posts: 1,600
    It's great for re heating most meats including pulled pork as well as green lighting shrimp.
    Charlotte, Michigan XL BGE
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  • hondabbq
    hondabbq Posts: 1,987
    I don't have a sous vide. I do reheat ribs, pulled pork, pulled beef in the same manner but just in a pot on the stove. I bring the temp up to just below boil and drop the bag in and turn off the stove.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I've said it over and over. Leftovers are where sous vide shine the most right out of the box. Any user can get enough value out of a SV just on leftovers.  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnInCarolina
    JohnInCarolina Posts: 35,379
    We are always really happy with reheated pulled pork that comes out of the SV.  It's nearly as fresh as the stuff that is cooked that same day.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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