Hey all. My question is how do you all reheat your cooks?
This will be the first time I’m Doing a cook a day in advance. I will be cooking PB for pulled pork, some chuckies for pulled beef and several racks of ST. Louis ribs.
I’m thinking of pulling the pork and beef after the cambro rest. Placing each separate protein in aluminum pans and covering tightly. Placing in fridge over night.
Now is where I’m lost.
Shoud I heat in my oven @170*, thats the lowest setting, obviously covered for ‘how long’?
I forgot to mention I will be bringing the food to my sisters an hour away and we won’t be eating right away.
If I reheat at my house I would place the trays in a cooler with hot towels.
Or do I just bring the trays to my sisters and reheat there.
Also should I be adding some sort of liquid to keep the pulled meats moist?
Thanks for listening to my ramble.
All advice is much appreciated.
Steve B.
This will be the first time I’m Doing a cook a day in advance. I will be cooking PB for pulled pork, some chuckies for pulled beef and several racks of ST. Louis ribs.
I’m thinking of pulling the pork and beef after the cambro rest. Placing each separate protein in aluminum pans and covering tightly. Placing in fridge over night.
Now is where I’m lost.
Shoud I heat in my oven @170*, thats the lowest setting, obviously covered for ‘how long’?
I forgot to mention I will be bringing the food to my sisters an hour away and we won’t be eating right away.
If I reheat at my house I would place the trays in a cooler with hot towels.
Or do I just bring the trays to my sisters and reheat there.
Also should I be adding some sort of liquid to keep the pulled meats moist?
Thanks for listening to my ramble.
All advice is much appreciated.
Steve B.
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