Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I slice
it up and store in bags or keep it whole in the fridge. I'd certainly wrap
it tight in lots of plastic in the fridge. Reheating seems to be real issue.
H E L P !!

On Tue, 21 Dec 2004 19:45:19 GMT, "bk" wrote:

Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I slice
it up and store in bags or keep it whole in the fridge. I'd certainly wrap
it tight in lots of plastic in the fridge. Reheating seems to be real issue.

I would wrap it in plastic as you describe, the a few hours before you
want to serve it, remove the plastic and wrap it in foil, then heat it
in a roaster oven on low.

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done slowly on a
low power in the microwave, I guess. You could cut it into smaller sized
pieces so the reheating might not take as long, but if you slice it all up
and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin' and
wrap it in foil and a towel and stick it in a cooler until dinner time. This
would keep it not only moist but hot, too, until you are ready to slice it.

--
Fosco Gamgee Whitfurrows
and his 6" boner

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done slowly on a
low power in the microwave, I guess. You could cut it into smaller sized
pieces so the reheating might not take as long, but if you slice it all up
and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin' and
wrap it in foil and a towel and stick it in a cooler until dinner time. This
would keep it not only moist but hot, too, until you are ready to slice it.

--
Fosco Gamgee Whitfurrows
and his 6" boner

On 21-Dec-2004, "F.G. Whitfurrows" wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!

Keep it whole and slice it after reheating, which should be done slowly on
a
low power in the microwave, I guess. You could cut it into smaller sized
pieces so the reheating might not take as long, but if you slice it all up
and then reheat it its gonna dry out way to much.

If you started cookin' it on Friday, ya could pull it on Sat mornin' and
wrap it in foil and a towel and stick it in a cooler until dinner time.
This
would keep it not only moist but hot, too, until you are ready to slice
it.

--
Fosco Gamgee Whitfurrows
and his 6" boner

I'm glad I'm not facing that challenge. Looking at anywhere from 7 to
14 pounds of brisket to reheat. I suspect a restaurant would heat a
platter and then placed freshly sliced brisket on it and place under
infra red lights for awhile. I'd guess you could get the same effect
with a broiler, but I wouldn't try it for the first time with guests
pounding
up the driveway. How do restaurants reheat rib roast? They sure don't
cook it from scratch after a customer orders it. I've had some pretty good
'Prime' ribs, but I don't know how they do it and still be able to serve it
pink in the middle.
It ain't PC, but pray.
--
Brick(DL5BF, WA7ERO, HS4ADI)


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bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot water
and heat up the meat that way.

Duwop wrote:
bk wrote:

Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot water
and heat up the meat that way.



Yup, works great.

--
Steve

Did you ever notice that when you blow in a dogs face they get mad at
you but when you take them for a ride in the car they stick their head
out of the window?

"bk" wrote in message
nk.net...
Will be serving a Turkey and a brisket on Saturaday afternoon. The wife
always insists on pulling the bird when the folks arrive. So tha means
cooking the brisket first. If I elect to do it a few days a head, do I
slice it up and store in bags or keep it whole in the fridge. I'd
certainly wrap it tight in lots of plastic in the fridge. Reheating seems
to be real issue.

After the Brisket rests for a couple hrs--slice and put in a a half pan with
some beef juice--wrap in foil and reheat when ya want to serve\

Buzz
2fat bikers bbq

On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

"Larry Noah" wrote in message
...
On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Love my foodsaver..Discovered you can use the bags in boiling water or
microwave (but in the micro you have to be careful as the bag will blow up)
I have been using my foodsaver for years and wouldn't be without it.
John

"Larry Noah" wrote in message
...
On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

Can't say that I've ever tried this, but I know of some restaurants in
London who reheat (and cook fish) by placing a sealed bag in hot mode in a
dishwasher.

Graeme (who doesn't have a dishwasher)

"Larry Noah" wrote in message
...
On Tue, 21 Dec 2004 16:38:38 -0800, "Duwop"
wrote:

bk wrote:
Will be serving a Turkey and a brisket on Saturaday afternoon. The
wife always insists on pulling the bird when the folks arrive. So
tha
means cooking the brisket first. If I elect to do it a few days a
head, do I slice it up and store in bags or keep it whole in the
fridge. I'd certainly wrap it tight in lots of plastic in the
fridge.
Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

Can't say that I've ever tried this, but I know of some restaurants in
London who reheat (and cook fish) by placing a sealed bag in hot mode in a
dishwasher.

Graeme (who doesn't have a dishwasher)

On Wed, 22 Dec 2004 18:29:20 -0000, "Graeme...in London"
wrote:

Graeme (who doesn't have a dishwasher)

Hmmm . . . I thought you said you were married.

On Wed, 22 Dec 2004 18:29:20 -0000, "Graeme...in London"
wrote:

==========portions deleted==================

Reheating seems to be real issue. H E L P !!


Read where those with Tillia foodsavers plop the sealed bags into hot
water
and heat up the meat that way.



Works for me. Never dries out that way. Remember the Seal-A-Meal
bags?


Larry Noah

Can't say that I've ever tried this, but I know of some restaurants in
London who reheat (and cook fish) by placing a sealed bag in hot mode in a
dishwasher.

Graeme (who doesn't have a dishwasher)


I don't think I would go there. Maybe I do not trust the bag makers
that much. It is very seldom, but I have had the bags to leak.


Larry (who has a dishwasher and does not want to clean pulled pork out
of it).


Larry Noah