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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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reheating pork shoulder?
Hey, just pulled off the shoulder about an hour ago. It's past midnight
so it's gotta be eaten tomorrow. What's the best way to reheat? I already shredded the meat, but didn't add the vinegar sauce. Also, I had my sample sandwich without the vinegar sauce. Just salt and pepper, pretty damn good. I felt like you could really taste the smokiness. Any experience with other flavorings for pulled pork? |
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> Hey, just pulled off the shoulder about an hour ago. It's past midnight
> so it's gotta be eaten tomorrow. What's the best way to reheat? I > already shredded the meat, but didn't add the vinegar sauce. I use quart-sized ziplock freezer bags. Load one up, squeeze out all the air, and toss it in the freezer. Reheat can be done by tossing the closed bag into hot (boiling) water, or nuke it in the microwave. -John O |
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> wrote in message oups.com... > Hey, just pulled off the shoulder about an hour ago. It's past midnight > so it's gotta be eaten tomorrow. What's the best way to reheat? I > already shredded the meat, but didn't add the vinegar sauce. > > Also, I had my sample sandwich without the vinegar sauce. Just salt and > pepper, pretty damn good. I felt like you could really taste the > smokiness. Any experience with other flavorings for pulled pork? > We'll often use the nuker or heat up in a pan with a bit of sauce. |
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> wrote in message oups.com... > Hey, just pulled off the shoulder about an hour ago. It's past midnight > so it's gotta be eaten tomorrow. What's the best way to reheat? I > already shredded the meat, but didn't add the vinegar sauce. > > Also, I had my sample sandwich without the vinegar sauce. Just salt and > pepper, pretty damn good. I felt like you could really taste the > smokiness. Any experience with other flavorings for pulled pork? > We'll often use the nuker or heat up in a pan with a bit of sauce. |
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> wrote in message oups.com... > Hey, just pulled off the shoulder about an hour ago. It's past midnight > so it's gotta be eaten tomorrow. What's the best way to reheat? I > already shredded the meat, but didn't add the vinegar sauce. > > Also, I had my sample sandwich without the vinegar sauce. Just salt and > pepper, pretty damn good. I felt like you could really taste the > smokiness. Any experience with other flavorings for pulled pork? If you have the time - I have had good luck using a crock pot - then sauce at the very last minute before serving. Dimitri |
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On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri" >
wrote: > > wrote in message roups.com... >> Hey, just pulled off the shoulder about an hour ago. It's past midnight >> so it's gotta be eaten tomorrow. What's the best way to reheat? I >> already shredded the meat, but didn't add the vinegar sauce. >> >If you have the time - I have had good luck using a crock pot - then sauce >at the very last minute before serving. > >Dimitri > My best results have come from Tilia'ing the pulled meat, and reviving it in boiling water until it is fully warmed throughout. If it is just to be overnighted, I wouldn't bother freezing it. Harry |
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On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri" >
wrote: > > wrote in message roups.com... >> Hey, just pulled off the shoulder about an hour ago. It's past midnight >> so it's gotta be eaten tomorrow. What's the best way to reheat? I >> already shredded the meat, but didn't add the vinegar sauce. >> >If you have the time - I have had good luck using a crock pot - then sauce >at the very last minute before serving. > >Dimitri > My best results have come from Tilia'ing the pulled meat, and reviving it in boiling water until it is fully warmed throughout. If it is just to be overnighted, I wouldn't bother freezing it. Harry |
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On 18-Apr-2005, "John O" > wrote: > > Hey, just pulled off the shoulder about an hour ago. It's past midnight > > so it's gotta be eaten tomorrow. What's the best way to reheat? I > > already shredded the meat, but didn't add the vinegar sauce. > > I use quart-sized ziplock freezer bags. Load one up, squeeze out all the > air, and toss it in the freezer. Reheat can be done by tossing the closed > bag into hot (boiling) water, or nuke it in the microwave. > > -John O Perhaps ziplocs work. Glad bags are a misrable failure in boiling water. Howver, boiling in a bag is the preferable method. You will achieve near if not the same as fresh taste and texture. FoodSaver or Sorbent bags can be boiled to your hearts content. Brick (Keep the shiny side up) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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On 18-Apr-2005, "John O" > wrote: > > Hey, just pulled off the shoulder about an hour ago. It's past midnight > > so it's gotta be eaten tomorrow. What's the best way to reheat? I > > already shredded the meat, but didn't add the vinegar sauce. > > I use quart-sized ziplock freezer bags. Load one up, squeeze out all the > air, and toss it in the freezer. Reheat can be done by tossing the closed > bag into hot (boiling) water, or nuke it in the microwave. > > -John O Perhaps ziplocs work. Glad bags are a misrable failure in boiling water. Howver, boiling in a bag is the preferable method. You will achieve near if not the same as fresh taste and texture. FoodSaver or Sorbent bags can be boiled to your hearts content. Brick (Keep the shiny side up) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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> wrote in message oups.com... > Hey, just pulled off the shoulder about an hour ago. It's past midnight > so it's gotta be eaten tomorrow. What's the best way to reheat? I > already shredded the meat, but didn't add the vinegar sauce. > > Also, I had my sample sandwich without the vinegar sauce. Just salt and > pepper, pretty damn good. I felt like you could really taste the > smokiness. Any experience with other flavorings for pulled pork? Green chili!!!!!!!!!!!!!!!! look for embasa brand salsa verde hell google up green chili its fantastic put it on eggs for breakfast ( you dont need quite so much pork for this) or make a pork burrito |
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On Mon, 18 Apr 2005 23:06:25 GMT, Harry Demidavicius
> wrote: >On Mon, 18 Apr 2005 14:30:03 GMT, "Dimitri" > >wrote: > >> > wrote in message groups.com... >>> Hey, just pulled off the shoulder about an hour ago. It's past midnight >>> so it's gotta be eaten tomorrow. What's the best way to reheat? I >>> already shredded the meat, but didn't add the vinegar sauce. >>> > >>If you have the time - I have had good luck using a crock pot - then sauce >>at the very last minute before serving. >> >>Dimitri >> >My best results have come from Tilia'ing the pulled meat, and reviving >it in boiling water until it is fully warmed throughout. If it is >just to be overnighted, I wouldn't bother freezing it. > >Harry I strongly second Harry's method. I have yet to have pulled pork reheat better than in a vacuum bag. I've sautéed gently, I've crockpotted, I've nuked it in a microwave (that came in a close second, but only when I nuked it in a vacuum bag). I've heated slowly in an oven at low temp. Vaccum bagging it was far superior to all the other methods I've tried... Just my 2 cents... -Chef Juke "EVERYbody Eats When They Come To MY House!" www.chefjuke.com |
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