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Pre cooking meats

 
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Powder5735



Joined: 14 Jun 2014
Posts: 4

PostPosted: Tue Jun 25 19 12:05 am    Post subject: Pre cooking meats Reply with quote

Hey. I am going on vacation next month. I am not sure if i can bring my smoker. So I was thinking of smoking ribs and pulled pork before hand. How would you guys suggest saving it and reheating it? Also should i change the cooking in any way?
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gandrfab
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Joined: 08 Feb 2012
Posts: 218
Location: Edgewater fl

PostPosted: Tue Jun 25 19 12:16 am    Post subject: Reply with quote

Ribs don't last or we don't get enough.

Pulled pork is a left over staple in our house.
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Bigpappa1
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Joined: 25 Jun 2012
Posts: 73
Location: Cedar Falls, IA

PostPosted: Tue Jun 25 19 1:46 am    Post subject: Reply with quote

I have never had any luck re-heating ribs. Either that or I simply don't want to because I think it will be gross. I want my ribs fresh or not at all.

Pulled pork should re-heat just fine, I don't think you really need to change the way you cook it. Maybe store it in something with some liquid. You should be able to reheat in a micro with a little liquid also. I like steam for reheating when it comes to Q. Have you considered chicken or turkey as well? Turkey, I think, reheats particularly well.
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bucket
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Joined: 31 Aug 2006
Posts: 272

PostPosted: Thu Jun 27 19 11:48 pm    Post subject: Reply with quote

I don't care for the ribs reheated (but maybe I just don't know how to do it), but the pulled pork, we reheat with great results. I cook as normal, let it rest then pull. Then I immediately put it in zip lock bags and submerse in ice water bath till cold. Then freeze. To reheat, I add a little apple juice to either in a pan on the stove, or a roaster if it's a large amount. Sometimes I'll even add some BBQ sauce just to give it a little more moisture.
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baconX
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Joined: 18 Apr 2017
Posts: 35

PostPosted: Wed Jul 24 19 11:30 am    Post subject: Reply with quote

bucket wrote:
I don't care for the ribs reheated (but maybe I just don't know how to do it), but the pulled pork, we reheat with great results. I cook as normal, let it rest then pull. Then I immediately put it in zip lock bags and submerse in ice water bath till cold. Then freeze. To reheat, I add a little apple juice to either in a pan on the stove, or a roaster if it's a large amount. Sometimes I'll even add some BBQ sauce just to give it a little more moisture.


That sounds a good process for pulled pork. Gonna give this a try.
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Bubba's BBQ Shack



Joined: 17 Dec 2014
Posts: 15
Location: Port Saint Lucie, FL.

PostPosted: Wed Sep 11 19 10:57 am    Post subject: Reply with quote

ribs - smoke and fridge. Then vac seal and freeze. To reheat, put vac sealed ribs in hot water. I bring to a boil and then tirn off. Drop meat in and set for 20-30 minutes. Comes out as good as fresh every time.

pulled pork - same
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Sgt. Stel
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Joined: 27 May 2008
Posts: 786
Location: Cottleville, MO

PostPosted: Wed Sep 11 19 11:26 pm    Post subject: Reply with quote

Bubba's BBQ Shack wrote:
ribs - smoke and fridge. Then vac seal and freeze. To reheat, put vac sealed ribs in hot water. I bring to a boil and then tirn off. Drop meat in and set for 20-30 minutes. Comes out as good as fresh every time.

pulled pork - same


Great tip Big Bubba's BBQ Shack! I'm going to save this one for future use! Do you thaw the meat before it hits the hot water or does it go in frozen?

Sgt. Stel
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YardFullOfOak
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Joined: 10 Apr 2011
Posts: 204
Location: In the woods of Sweden

PostPosted: Wed Sep 18 19 3:11 am    Post subject: Reply with quote

Bubba's BBQ Shack wrote:
ribs - smoke and fridge. Then vac seal and freeze. To reheat, put vac sealed ribs in hot water. I bring to a boil and then tirn off. Drop meat in and set for 20-30 minutes. Comes out as good as fresh every time.

pulled pork - same


Same here. A vacuum packer and a sous vide circulator (or just hot water) will do the job.
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