Whats the best way to rewarm my pork putt? I smoked it all day yesterday, and it was getting late so I just wrapped it in foil for a couple hours and stuck it in the fridge.
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Popum,
You can add a little liquid like apple juice and some rub and finishing sauce and reheat in foil in the oven.Are you going to pull it or chunk it up? It is easier to mix all the stuff in if you do it that way. If you leave some fat in you can count on it helping moistness retention.
You can add a little liquid like apple juice and some rub and finishing sauce and reheat in foil in the oven.Are you going to pull it or chunk it up? It is easier to mix all the stuff in if you do it that way. If you leave some fat in you can count on it helping moistness retention.
thats sounds like a good idea. I plan on pulling it
pop2grand; SmokinO stop me cuz I..... 
Whale, I dont understand youre reply. I must be missing out on something. are you trying to make a joke or what?
popum2k; No sir; Good eats is good liven, KathyE has the way infact of holding pulled pork moist &juicey over a period of several days. Remember cheap white buns are a must. Regards. PoP2 I was just looking out for a LS curve ball, seems like that stuff poppin up everywhere these days.
I dont know what LS curve balls are. I just ask honest and serious questions. Expect the same back. Kathy E answered my question. Thanks Kathy. Whale, I noticed youve been a member on here a whole month longer than me. I guess youre an expert now. Im not yet. Thats why Im asking questions, to get better at making Q. you dont need to belittle or make fun of someone for being new and asking questions that all the older forum members might know something about, again, thanks Kathy
popum2000,
don't worry, there's an inside joke in the forum right now about Smoke Rings (SR) and Liquid Smoke (LS).
Hard to figure out the humor sometimes over the internet.
Don't worry about asking questions, we'll get you an answer.
don't worry, there's an inside joke in the forum right now about Smoke Rings (SR) and Liquid Smoke (LS).
Hard to figure out the humor sometimes over the internet.
Don't worry about asking questions, we'll get you an answer.
Popum, you are Welcome. kathye
Howdy popum,
A little good natured ribbing
is one of the best things about this forum. It's all in fun. And if it gets too heavy, Smokin makes us go to bed without our supper. Even us newbies get to play now and then.
Welcome aboard. It's good to have you with us.
Hook
A little good natured ribbing
is one of the best things about this forum. It's all in fun. And if it gets too heavy, Smokin makes us go to bed without our supper. Even us newbies get to play now and then. Welcome aboard. It's good to have you with us.
Hook
All is good here, the butt came out fine.
anybody else here from Choctaw? or the metro OKC area?
Popum, there is a gentleman from Moore,Smokin Okie lives in OKC somewhere,I live in OKC, I think there is someone else. I will look on the map
Old Coacher lives in south OKC.
Popum,
An old Timer gave me this tip for keeping pork butt. After you use what you want initially, find an old muffin pan, you know the one that been in the drawer or your pantry for 20 years because nobody uses it. Spray the inside with PAM or you can line each hole with saran type wrap. Fill each muffin hole to the desired amount of pre-moistened meat and cover with foil and pop it in the freezer. Now when you get a hankering for a pork sandwich just pop out as many "portions" you want for making almost the perfect amount to fill a hamburger bun. Microwave a portion to desired heat level, spread onto the bun, pop a cold one, and guess what....it just don't get any better than that. Good luck.
Fresno
An old Timer gave me this tip for keeping pork butt. After you use what you want initially, find an old muffin pan, you know the one that been in the drawer or your pantry for 20 years because nobody uses it. Spray the inside with PAM or you can line each hole with saran type wrap. Fill each muffin hole to the desired amount of pre-moistened meat and cover with foil and pop it in the freezer. Now when you get a hankering for a pork sandwich just pop out as many "portions" you want for making almost the perfect amount to fill a hamburger bun. Microwave a portion to desired heat level, spread onto the bun, pop a cold one, and guess what....it just don't get any better than that. Good luck.
Fresno
Popum2000,
I live in S. Okc and have a Smokette here at home and at my lake place at Eufaula.
I live in S. Okc and have a Smokette here at home and at my lake place at Eufaula.