I believe I have seen on here a couple of times some good procedures for smoking and then re-heating BBQ. I'm cooking 4 butts Thursday night for a party on Saturday afternoon for some people. I'm heading to a comp. this weekend so that's the reason for doing this. After I have cooked the butts and pulled them (early Friday) - what's the best way to keep them and then be re-heated on Saturday? I know one thing to be careful with is getting them to the safe range (temp) as quickly as possible.
Thanks in advance for your thoughts!
Ultimate Tailgaters BBQ Lang 60 Traeger Lil' Tex XLarge Green Egg Aiken, SC
COOKING REMOVES A CERTAIN PERCENTAGE OF LIQUIDS FROM MEATS DURING THE PROCESS. RESTORING SOME OF THE MOISTURE TO THE PRODUCT IMPROVES TASTE AND TEXTURE. WE DO THAT WITH THIS METHOD. 14 LBS OF PULLED, COOKED MEAT, PLUS 32 OZ (2 LBS) WATER AND 32 0Z BBQ SAUCE (2 LBS) STIRRED GENTLY INTO PULLED PORK AND LEFT TO COOL IN THE REFRIGERATOR OVERNIGHT. THIS WILL RESTORE SOME MOISTURE AND FLAVOR. WE RE-HEAT IN TIGHTLY COVERED ALUMINUM PAN (BUY THE FITTED LIDS) ON A GRILL AT HIGH TEMP. THE TRAPPED MOISTURE WILL QUICKLY RE-HEAT THE ENTIRE PAN OF MEAT TO 165 DEGREES. WET TEST TEMP BY PLUNGING STEM THERMOMETER THROUGH FOIL LID. NO NEED TO BREAK SEAL UNTIL SERVING TEMP IS REACHED. BONUS IS THAT THE ADDED MOISTURE REDUCES CHANCES OF PRODUCT BEING BURNT ONTO THE PAN AND LOST. SECOND BONUS IS THAT YOU REGAIN 4 LBS OF FOOD PRODUCT WHICH REDUCES YOUR FOOD COST FOR THE PRODUCT .. OK OK HINT NUMBER TWO TRUELY PULLED MEATS SHOULD BE LEFT SLIGHTLY CHUNKY AS THEY WILL TURN INTO SMALLER PIECES WHEN REHEATED AND STIRRED. IF YOU CHOP TOO SMALL TO BEGIN WITH ITS POSSIBLE YOU MAY HAVE MUSHY LOOKING MEATS COME SERVING TIME . AND NO ONE WANTS THAT .. locate billy in Red Keg, michigan - half way between Paradise and Hell
WE LET ALL ROASTS SIT FOR APPROXAMATELY ONE HOUR TO ALLOW FOR RE-DISTRIBUTION OF JUICES.. BETTER TO RETAIN IN THE ROAST THAN LET FALL ONTO THE CUTTING BOARD. FROM THAT POINT ON, WE ARE PULLING/CHOPPING AND ADDING "COLD" BBQ SAUCE/WATER MIXTURE. RAPID COOLING TO 40 DEGREES IS ANOTHER GOAL TO HAVE AS THIS ALSO PROTECTS MOISTURE CONTENT AND FRESH FLAVOR OF YOUR MEATS WHEN YOU RE-HEAT. LOCAL HEALTH DEPT HAS GUIDLINES BUT WE GENERALLY ARE ABLE TO COOL IN TWO HOURS TO PROPER RECOMMENDED REFRIGERATED TEMPS..HINT: IF PROCESSING LARGE QUANTITIES NEXT DAY..... TAKE TIME TO STASH A GALLON OF SAUCE AND GALLON OF WATER IN THE REFRIGERATOR 24 HOURS IN ADVANCE OF PROCESSING .. COOL DOWN IS MUCH FASTER .. A DESIRABLE GOAL ..
locate billy in Red Keg, michigan - half way between Paradise and Hell