Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Subvet on April 04, 2018, 03:02:06 PM
-
Every time I rewarm smoked brisket or ribs from the freezer it comes out too dry. Would appreciate some suggestions on how to do it. Thanks!
-
Every time I rewarm smoked brisket or ribs from the freezer it comes out too dry. Would appreciate some suggestions on how to do it. Thanks!
For brisket or pulled pork I use a little apple juice and warm in a Crock Pot, Ribs I wrap in foil tightly and warm in oven.
-
SV works real well..make it about 5º less than you want it and go for it...☆´¯`•.¸¸. ི♥ྀ.
-
SV works real well..make it about 5º less than you want it and go for it...☆´¯`•.¸¸. ི♥ྀ.
Yeah that. Main reason I bought my SV!
Sent from my iPhone using Tapatalk
-
SV works real well..make it about 5º less than you want it and go for it...☆´¯`•.¸¸. ི♥ྀ.
Yeah that. Main reason I bought my SV!
Sent from my iPhone using Tapatalk
seal it with a lil liquid of your choice..and go for it..enjoy. .☆´¯`•.¸¸. ི♥ྀ.
-
Sounds like I need to pickup an SV
-
SV works real well..make it about 5º less than you want it and go for it...☆´¯`•.¸¸. ི♥ྀ.
Yeah that. Main reason I bought my SV!
Sent from my iPhone using Tapatalk
seal it with a lil liquid of your choice..and go for it..enjoy. .☆´¯`•.¸¸. ི♥ྀ.
X3
Sous vide is awesome for that!!
-
Either SV or i put water in a pot on med heat and throw the food in there for an hour. Of course the food is sealed by a food saver or in some other plastic bag.
-
100% agree with the sealed low n slow approach. I don't have a SV, so I simply vacuum seal the meat, and toss in water that is gently boiling. Depending on the type of meat/size, anywhere from 15-60 minutes.
-
100% agree with the sealed low n slow approach. I don't have a SV, so I simply vacuum seal the meat, and toss in water that is gently boiling. Depending on the type of meat/size, anywhere from 15-60 minutes.
I’m going try this before buying an SV. Thanks
-
100% agree with the sealed low n slow approach. I don't have a SV, so I simply vacuum seal the meat, and toss in water that is gently boiling. Depending on the type of meat/size, anywhere from 15-60 minutes.
I’m going try this before buying an SV. Thanks
That's how I do it also.
BD
-
100% agree with the sealed low n slow approach. I don't have a SV, so I simply vacuum seal the meat, and toss in water that is gently boiling. Depending on the type of meat/size, anywhere from 15-60 minutes.
I'm going try this before buying an SV. Thanks
Definitely works but I would caution that to hot of water can at times cause bag seam failure. If boiling water consider double bagging and double sealing the food first. Instead of boiling water I already have hot water via the water heater so I get a pan of water from there, then a second pan if needed to bring the left overs up to an acceptable temperature if i don't want to fuss with the SV. I also use hot tap water to fill the vessel I plan to SV with. These devices can cost a fair amount but in my humble opinion are worth every penny. The only down side if you want to call it that is once I got the SV and used it now my bride thinks I'm the the only one that should use it. LOL
-
Don't boil the water! Your just reheating, you don't want to cook the meat.
-
Don't boil the water! Your just reheating, you don't want to cook the meat.
I used to think the same thing. Then I started thinking about it a bit more. Water boils at 212 degrees. Yes, leaving meat in 212 degree water can overcook it, but it'll also quickly reheat it if you keep a close eye on it. Most of the stuff that I am reheating was previously taken to a temp of 195-205 during the cooking process. What's my point? All I am saying is that for certain cuts (ribs, brisket, pulled pork), I have found a reheat using a soft boil to work quite well. Now other meats that finish at a lower internal temp, I completely agree with you, you need to be very careful not to overcook it during the reheat... and that's where I think you'd be safer bringing it up to temp with less than boiling water. Just my thoughts... :)
-
Agree. Although I still never use boiling water.
-
How much do you guys stuff the bags? Not in total weight, but thickness. For example, when I buy bulk ground beef to freeze I put them in gallon size freezer bags. I put about 1 to 1.5 pounds in each bag and rolling pin them flat. Makes it easier to stack, easier to freeze, and a heck of a lot faster to thaw out because it is a quarter inch thick at most.
So for brisket slices, would you bag them 1, 2, 3, 4+ slices thick? How thick would you stuff the bags for pulled meats?
-
What a great idea...roll it out flat in the bag.
I can see where it would be much quicker to thaw.
Thanks for the tip...
-
What would be an appropriate thickness so you don't have to boil for an hour to reheat?