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Have prepared pulled pork a number of times ahead of an event and reheated on the grill for a large group. Usually foil, warm slowly, and mist with a little apple juice/chicken stock mix. Needing to reheat for a tailgate on Sunday and thought I'd check to see if anyone had any other ideas on the best way to reheat without drying out the meat.

Steve
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Another vote for the Vacuum Sealed Pouches:

I've done this a number of times, always with great success. Now, after I've had a party (I always make WAY too much BBQ), I freeze the leftovers in packages just right for two, and my wife and I eat BBQ whenever we want. Reheated in simmering water, it comes out perfectly.

Some folks add sauce to the package. I'm of the "Why use sauce if you don't have anything to hide?" school of BBQ, so I freeze it plain. Comes out moist and delicious.

One thing to remember -- no bark will ever survive freezing and reheating, so don't expect crunch.

Downtown
Simmering water will certainly work well, but use a rack in the pot to keep the bag off of the bottom, this will help prevent unexpected leaks. A steamer also works very well and takes less energy as well. We have resorted to using our Cuisinart steam oven to reheat items for the two of us.

Tom

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