Not into reheating but if I had to how whats your suggestion

zacsteady · Newbie Joined: 26 Apr 2011 Posts: 73 Location: Seattle, WA

I am doing a huge event this year we are talking over 1000 sales a day and as much as 2000. I want to try and cook everything fresh but I can only imagine that is almost impossible with the amount I am going to have to serve. I have never reheated my BBQ for serving to the public.

What kind of techniques would you suggest to make sure it seems a fresh as possible? Any suggestions would be helpful.

Thanks
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Jarhead · Posted: Apr 26 2012 Post subject:

What are you reheating?
Lotta difference between coffee and briskets. Wink

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zacsteady · Newbie Joined: 26 Apr 2011 Posts: 73 Location: Seattle, WA

I will be serving pulled pork and brisket sandwiches ribs and chicken. I figured ribs and chicken I can do fresh but with the long cook times of brisket and pork butt figure a reheat would be needed to cover that much volume.
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blump · Joined: 22 Mar 2012 Posts: 23 Location: Northwest Arkansas

For my personal use I have sealed both pork and brisket in my Food Saver and then freeze. To reheat I drop the bags in a pot of boiling water. It always comes out very moist. It is better if you leave it in large chunks with some fat still on it.
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Mr Tony's BBQ · Posted: Apr 27 2012 Post subject:

I have done both - wrap in foil and cool quickly [ 2.5 gal bags from wallyworld, immerse in cooler filled with ice water if giant deep freezer is not available] Take out of bag and put back on smoker still in said foil in the morn - 2 hrs is the law here in Wisconsin to get it above 160° - but have eaten it reheated cold from "others" at state bbq championship last year..... Rolling Eyes

I put on warmer end of my stick burner til hot and it will hold for a few hours on the cooler side - just watch for temp spikes!! I have "lost" a few to drying out .... Crying or Very sad

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