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Meat Vacuum seal - reheat questions.

 
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Sgt. Stel
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PostPosted: Tue Jun 26 18 2:57 am    Post subject: Meat Vacuum seal - reheat questions. Reply with quote

I'm considering helping a fried out that needs to take Pulled Pork and Pulled Chicken across the state. I had the idea of cooking and pulling the meat and then vacuum seal it almost immediately. Then into an ice water bath and then the freezer. Then when they get to the destination they could put the sealed packets into boiling water to thaw/warm. I'm thinking this method would keep it moist and would be easy to transport and reheat.

How much time would 2lbs sealed packs need to be in boiling water to thaw/warm?

Thoughts guys?

Sgt. Stel
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SVonhof
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PostPosted: Tue Jun 26 18 3:25 am    Post subject: Reply with quote

When vacuum sealed, it makes the meat really densely packed, so it will take a while. If I had to guess (I have done this with maybe 1lb bags), it would take ~30 minutes. When I did it, I didn't allow the water to get to boiling as I wanted it to heat it slowly since I had the time.

Another way to do it is to get it out of the bag on site and into disposable foil pans. Add some sauce to it and put it in an oven or grill and heat it slowly, stirring occasionally.
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Sgt. Stel
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PostPosted: Tue Jun 26 18 7:52 pm    Post subject: Reply with quote

Thanks SVonhof much appreciated.

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k.c.hawg
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PostPosted: Tue Jun 26 18 9:03 pm    Post subject: Reply with quote

Also, if there you capture broth from the cook (foiled/panned at any point) 1/4 of a cup per bag goes a long way towards a nice moist product. A little more work/mess during the sealing but well worth it.
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Sgt. Stel
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PostPosted: Tue Jun 26 18 10:49 pm    Post subject: Reply with quote

Thanks k.c. hawg ! Good Tip.

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Pit Boss
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PostPosted: Fri Jun 29 18 3:51 am    Post subject: Reply with quote

Don't over-pack your bags, and flatten them out before sealing. That will make it easier to not only cool quicker/safer, but also speed up the reheat time. Hot water is a good method for reheating. Getting the water hot before dropping in the bags isn't an issue as long as the bags are flat & the thickness isn't too great.

And the ice bath is the best method for cooling. Lots of ice with only enough water to "loosen" it up. Add extra ice if you get too much water.

And I do not suggest adding liquid to the bags for moisture. For the life of me I don't understand why that is recommended so often. Cook moist barbecue & you will end up with moist barbecue on your plate without the need of adding extra moisture to it.
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k.c.hawg
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PostPosted: Mon Jul 02 18 2:15 am    Post subject: Reply with quote

Pit Boss wrote:
Don't over-pack your bags, and flatten them out before sealing. That will make it easier to not only cool quicker/safer, but also speed up the reheat time. Hot water is a good method for reheating. Getting the water hot before dropping in the bags isn't an issue as long as the bags are flat & the thickness isn't too great.

And the ice bath is the best method for cooling. Lots of ice with only enough water to "loosen" it up. Add extra ice if you get too much water.

And I do not suggest adding liquid to the bags for moisture. For the life of me I don't understand why that is recommended so often. Cook moist barbecue & you will end up with moist barbecue on your plate without the need of adding extra moisture to it.


So when you rest your steak for 5 to 10 minutes you don't ever pour any of the rendered juices back over your steak because your steak is Moist? Don't ever pour any of the rendered juices off the cutting boards back over pulled pork or sliced brisket because it's moist?? Shocked
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Pit Boss
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PostPosted: Fri Jul 06 18 8:35 am    Post subject: Reply with quote

k.c.hawg wrote:
So when you rest your steak for 5 to 10 minutes you don't ever pour any of the rendered juices back over your steak because your steak is Moist? Don't ever pour any of the rendered juices off the cutting boards back over pulled pork or sliced brisket because it's moist?? Shocked


Pretty astute.

I don't try to make moist barbecue more moist. It isn't needed. Wanted by some, apparently, but not needed.

It's all simply a matter of opinion.
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jess
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PostPosted: Fri Jul 06 18 5:51 pm    Post subject: Reply with quote

Pit Boss wrote:
k.c.hawg wrote:
So when you rest your steak for 5 to 10 minutes you don't ever pour any of the rendered juices back over your steak because your steak is Moist? Don't ever pour any of the rendered juices off the cutting boards back over pulled pork or sliced brisket because it's moist?? Shocked


Pretty astute.

I don't try to make moist barbecue more moist. It isn't needed. Wanted by some, apparently, but not needed.

It's all simply a matter of opinion.



But I do put peppered cream gravy on chicken fried steak Razz Razz Razz ...
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Sgt. Stel
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PostPosted: Fri Jul 06 18 10:28 pm    Post subject: Reply with quote

Thanks:
PitBoss
k.c. hawg
jess

Comments much appreciated.

Sgt. Stel
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