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Re-heat suggestions

Old 09-17-2018, 07:07 PM
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Default Re-heat suggestions

I had to smoke all the meat this weekend for next weekends tailgate. Not going to get to Tally until later Friday night and tailgate starts at 10:30 Saturday. Would like it hot by 11:45. I have 15lbs (after cooking) of pulled pork and 12 lbs of pulled chicken. They have been vac sealed without sauce. Wondering your thoughts on best way to re-heat. Was thinking boil in bag style as donít want it to dry out. The other option is to heat in the trays with lids on in the oven. Thoughts?
Old 09-17-2018, 07:44 PM
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Heat in the vac bags in a water bath if you can. Will be fine in foil pans if not. Heat a lot of water in a turkey fryer and dump into coolers if possible.
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Old 09-18-2018, 06:12 AM
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Originally Posted by autobaun70 View Post
Heat in the vac bags in a water bath if you can. Will be fine in foil pans if not. Heat a lot of water in a turkey fryer and dump into coolers if possible.
Like that idea with the coolers. Didnít think of that. Thanks man!
Old 09-18-2018, 06:35 AM
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Originally Posted by Ahoy Vay View Post


Like that idea with the coolers. Didnít think of that. Thanks man!
works excellent. May have to double dump the water to bring up the food from storage temp, and then once again to get it up high enough to be food safe. Just check the water after it has been in there for 10-20 min and insirenit is about 165 degrees or so. If you are using a good quality cooler (yeti, etc.) and start with it good and hot, you can hold at food safe temps for quite a while.
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Old 09-18-2018, 09:18 AM
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Originally Posted by autobaun70 View Post


works excellent. May have to double dump the water to bring up the food from storage temp, and then once again to get it up high enough to be food safe. Just check the water after it has been in there for 10-20 min and insirenit is about 165 degrees or so. If you are using a good quality cooler (yeti, etc.) and start with it good and hot, you can hold at food safe temps for quite a while.
If you have a sous vide this is the time to pull it out.....
Old 09-18-2018, 01:16 PM
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Originally Posted by MattGoose View Post
If you have a sous vide this is the time to pull it out.....

Not there yet, but on the to do list. Would it be labor intensive to heat almost 30lbs of meat?
Old 09-18-2018, 05:28 PM
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Originally Posted by Ahoy Vay View Post



Not there yet, but on the to do list. Would it be labor intensive to heat almost 30lbs of meat?
I don't think so. as long as the container was big enough. Maybe preheat the water somehow so the unit only has to maintain temp, not bring cooler water up to temp. If already cooked as you mentioned, I'd think 120-140 would be good enough for re-heating.
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Old 09-18-2018, 06:01 PM
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Originally Posted by Ahoy Vay View Post



Not there yet, but on the to do list. Would it be labor intensive to heat almost 30lbs of meat?
30 lbs pre-cook weight?

Generally speaking (1) 10lb butt fits in a 1/2 size aluminum chafing pan, once it is shredded. The same will easily all fit into a 30-45 qt cooler if they are vacuum sealed. Seal them first, then bust the loins to fit better. Add water and you are easily within range of a consumer Sous Vide. Overkill though if you can just dump in hot water. As long as you donít drop below 145 you are food safe.

alternatively just pull after cooking into aluminum pans, with tight fitting lids and reheat in the oven in on the grill if either is handy.
Old 09-19-2018, 06:22 AM
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Originally Posted by autobaun70 View Post


30 lbs pre-cook weight?

Generally speaking (1) 10lb butt fits in a 1/2 size aluminum chafing pan, once it is shredded. The same will easily all fit into a 30-45 qt cooler if they are vacuum sealed. Seal them first, then bust the loins to fit better. Add water and you are easily within range of a consumer Sous Vide. Overkill though if you can just dump in hot water. As long as you donít drop below 145 you are food safe.

alternatively just pull after cooking into aluminum pans, with tight fitting lids and reheat in the oven in on the grill if either is handy.
After cooking weight (pork and chicken combined). I think for this go round going to heat them in the cooler. Once hot will go into steam pan with sterno below water pan. I am going to order a sous-vide. Any recommendations?
Old 09-19-2018, 07:06 AM
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had great luck out of my cheapo sous vide power unit.

Amazon Amazon

There are nicer ones out there for sure. Mine gets used at least once a week, and works great. Use it frequently to heat up pulled pork or brisket, which I cook in bulk and freeze in meal size portions.
Old 09-19-2018, 08:00 AM
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Originally Posted by Ahoy Vay View Post


After cooking weight (pork and chicken combined). I think for this go round going to heat them in the cooler. Once hot will go into steam pan with sterno below water pan. I am going to order a sous-vide. Any recommendations?
Not sure if I understand exactly what you are asking. You have 30lbs of vac sealed meat and you need to bring from refrigerator temp to serving temp in 75 minutes? What temp do you want to heat to/serve at?

How big are the bags? Three big footballs are going to reheat very differently than a bunch of quart ziplocs.

I don't think you are going to be able to passively heat them - maybe if you take them out of the fridge several hours in advance and have it in small bags?

If you're putting them in hot water, you're talking 200 degrees or so coming off the boil. I can't do the thermo anymore, but you'd need a huge volume of water to heat that mass from, say, 40 degrees up to 150 or so.

I think you need to plan on changing the water a lot, or actively heating it. Even if you try to do stove top, that's still a lot of pots you would need.
Old 09-19-2018, 08:30 AM
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Originally Posted by MattGoose View Post
Not sure if I understand exactly what you are asking. You have 30lbs of vac sealed meat and you need to bring from refrigerator temp to serving temp in 75 minutes? What temp do you want to heat to/serve at?

How big are the bags? Three big footballs are going to reheat very differently than a bunch of quart ziplocs.

I don't think you are going to be able to passively heat them - maybe if you take them out of the fridge several hours in advance and have it in small bags?

If you're putting them in hot water, you're talking 200 degrees or so coming off the boil. I can't do the thermo anymore, but you'd need a huge volume of water to heat that mass from, say, 40 degrees up to 150 or so.

I think you need to plan on changing the water a lot, or actively heating it. Even if you try to do stove top, that's still a lot of pots you would need.
4 vac sealed bags with 6-7lbs each. Really not that big of bags. Thinking I will pull out of cold an hour before. Do the cooler with water to get warm. Put in trays over steam witj lids on to finish. Thinking this will retain moisture. Will add warm sauce last minute.
Old 09-19-2018, 09:01 AM
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Originally Posted by Ahoy Vay View Post


4 vac sealed bags with 6-7lbs each. Really not that big of bags. Thinking I will pull out of cold an hour before. Do the cooler with water to get warm. Put in trays over steam witj lids on to finish. Thinking this will retain moisture. Will add warm sauce last minute.
I think you'll be just fine!
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Old 09-19-2018, 10:30 AM
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Thanks guys!
Old 09-19-2018, 05:49 PM
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Originally Posted by Ahoy Vay View Post


After cooking weight (pork and chicken combined). I think for this go round going to heat them in the cooler. Once hot will go into steam pan with sterno below water pan. I am going to order a sous-vide. Any recommendations?
This is the one I use. Anova is another popular brand.

Amazon Amazon
Old 09-20-2018, 06:52 AM
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Originally Posted by Ahoy Vay View Post


After cooking weight (pork and chicken combined). I think for this go round going to heat them in the cooler. Once hot will go into steam pan with sterno below water pan. I am going to order a sous-vide. Any recommendations?
Everything you need to know: https://thewirecutter.com/reviews/best-sous-vide-gear/

My biggest advice is get the most powerful one you can. Whether you need bluetooth or wifi capability is up to you. The more powerful, the more water it can maintain.
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