is it ok to reheat pork butt that been choped in a microwave oven. small portions at a time.
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You'll have to try and see.
yes.there are plenty of places that do it.
yes.there are plenty of places that do it.
Nuked pork does a flavor change, for the worst. Try putting in a food saver bag and drop into boiling water. Or very slowly heat in some bbq sauce.
Just to make sure you don't get a useful answer, I'll throw in my two cents worth and say that I don't think microwaving would be a problem. If I understand your situation correctly, it sounds like you have a low volume need for the occasional BBQ sandwich in a pub. I don't think you'll have a problem MW the meat, and I think a change in flavor, if any, will be due to the way the meat was held prior to MW than due to the MW itself.
I did a fundraiser today where we sold hotdogs, burgers, chic sandwiches, nachos, and BBQ sandwiches. The BBQ had been frozen in quart containers for about a month with some sauce, and the containers were reheated in the MW (12 minutes at 50% power to thaw, then 4 minutes at 100%) with the BBQ held in a 1/4 size steam table pan until served. I won't tell you the steam table did the meat any good, but the BBQ was fine IMO when it came out of the MW.
From a scientific standpoint, I can see how a MW might change the texture of some foods, but I can't understand the mechanism for the MW to change the flavor unless it has to do with transferring an off flavor from the reheating vessel. So don't reheat in styrofoam?
I did a fundraiser today where we sold hotdogs, burgers, chic sandwiches, nachos, and BBQ sandwiches. The BBQ had been frozen in quart containers for about a month with some sauce, and the containers were reheated in the MW (12 minutes at 50% power to thaw, then 4 minutes at 100%) with the BBQ held in a 1/4 size steam table pan until served. I won't tell you the steam table did the meat any good, but the BBQ was fine IMO when it came out of the MW.
From a scientific standpoint, I can see how a MW might change the texture of some foods, but I can't understand the mechanism for the MW to change the flavor unless it has to do with transferring an off flavor from the reheating vessel. So don't reheat in styrofoam?
I use the mw to heat chopped and pulled bbq for my lunch. I think high temps do change the flavor -- I think it changes the flavor of the fat. Takes some experimenting, but about med for 4-6 minutes works for me. Depending on if I sauced it bf putting it in the fridge/freezer, I may add a bit more sauce bf mw'ing it.
i will be doing 4-5 oz at a time. shouldn't hurt that small amount. thanks 4 the replys.
The KEY (really) is to NOT nuke it on high. HIGH means full on power. Do it on reheat and you'll get a better product.
And WHY are you nuking, that's just wrong (but if you have to you have to)
And WHY are you nuking, that's just wrong (but if you have to you have to)
thanks for the reply S.O.
4 the last 2yrs i have smoked 2-3 butts 4 this pub 4 special events. free food. now everybody wants my bbq sand. at the pub that they can buy.
all i am doing is smoking the butts 4 them not serving them. i want to portion the meat so they dont waste it. no steam table to use. i could put it in crock pot on low but not sure if they take proper care of it. that's why the mw. thanks again 4 the reply
j. foley
4 the last 2yrs i have smoked 2-3 butts 4 this pub 4 special events. free food. now everybody wants my bbq sand. at the pub that they can buy.
all i am doing is smoking the butts 4 them not serving them. i want to portion the meat so they dont waste it. no steam table to use. i could put it in crock pot on low but not sure if they take proper care of it. that's why the mw. thanks again 4 the reply
j. foley
I own a riding stable with a dance barn and a saloon. I smoke fresh pork and brisket for the large BBQ events that we have and I smoke extra to sell in our saloon on a daily basis. My business is in the middle of a state forest so most of the traffic in my saloon is our tourism guests with very few walk-ins. I have had to do a lot of experimentation with frozen to plate servings. I am forced to use the microwave extensively. I have found that if I freeze in small 1 or 2 lb chunks on both the pork and brisket it reheats better in the microwave. After reheating we slice or pull. I am not saying this is the best way but I get no complaints from my customers.