Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Troy McIntyre wrote:Thanks for the responses.
Deb -It will be dry coming out of the smoker and I will most likely add sauce prior to reheating.
Steve - You mentioned stirring, which indicates you pull the pork into pieces prior to reheating.
Any thoughts on reheating the whole shoulder and brisket without pulling first? I was thinking of not pulling prior to reheating, saucing the outside of the meat and possibly adding a tray of apple cider (which I would refill as needed) to the oven to help keep it moist.
Andrew A wrote:For pork I like to vacuum seal with a little sauce or apple juice. For brisket ill run the Au jus thru a grease separator and pour alittle in the bag before I seal. When you are ready
to reheat drop into some boiling water. That should keep it from drying out.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Gary Guss wrote:Yum... a little DiOctyl Pthalate with your Q
Andrew A wrote:Gary Guss wrote:Yum... a little DiOctyl Pthalate with your Q
I'm more worried about the side of botulism if you freeze and don't eat it soon. For this reason the food savers are only a 1-2 day solution for me personally. I usually only do this method if I absolutely have to cook my BBQ beforehand for a gathering.
Steve P wrote:Andrew A wrote:Gary Guss wrote:Yum... a little DiOctyl Pthalate with your Q
I'm more worried about the side of botulism if you freeze and don't eat it soon. For this reason the food savers are only a 1-2 day solution for me personally. I usually only do this method if I absolutely have to cook my BBQ beforehand for a gathering.
Not sure I'm understanding what you're saying Andrew. Are you worried about botulism in frozen product or just refrigerated leftovers ? ....I've never-ever had a problem with freezing products like this. MOF, I've got a pan of chopped brisket that has been in the freezer for 2 months that I'm planning to use for chili...and I'm not even remotely concerned about "botulism" or other food cooties.
Andrew A wrote:I should have clarified my position. I cook the food and quickly freeze after it comes off the cooker. In my experience most BBQ thats being put in food savers are leftovers that have been in the danger zone. I recently took a serve safe course and there are some warnings about the risks involved with vacuum sealing foods. Clostridium botulinum grows in an oxygen free environment. If your food hangs out in the danger zone and then frozen you do run some risks. Its just a risk when vacuum sealing foods. Its rare but I cook enough BBQ that I'd rather start over from scratch.
http://www.fsis.usda.gov/Fact_Sheets/Fr ... _Botulism/
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