Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
The old fashioned way? Wrap in foil, no added liquid, heat in oven at a medium temp to 140. ???? Just a guess. But I would try it that way. But I will defer to my more learned colleges here.
Micro-wave with a 1/2 cup of water. I know ya don’t wanna do it. But all you are doing is reheatin it, not cookin em. Mebbee a minute to 1 1/2 in 30 second bursts. Just sayin.
No water and went 2-1/2 minutes on high.
Actually worked out pretty well. Skin obviously not crispy but the meat was still juicy, tender and flavorful.
Still hate the idea of nuking my chicken leftovers as they always dry out. But not this time. So. What the heck. 🤷ðŸ¼
I would actually prefer to eat it cold. There is just no way of reheating I have found that makes it anywhere near as good as fresh. Plus, I have just always liked cold chicken out of the fridge since I was a kid.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The only way I found to reheat skin-on chicken is to re-grill/smoke it. Or convection oven it. You're just cooking it again really, but you only need to take it up to 140+. Yep, breasts will be a bit drier than first time. It's either drier meat or soft skin, your choice.
There is just no way of reheating I have found that makes it anywhere near as good as fresh. Plus, I have just always liked cold chicken out of the fridge since I was a kid.
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