Best methods for reheating leftovers

[WillTravelForFood]

We've had this discussion in the kitchen recently, surrounding the best way to reheat various meats.

One opinion is to wrap the meat in foil entirely (perhaps with a smidge of liquid in the foil) and let the meat "steam" in the oven.

Another option is to NOT wrap the meat, but still re-heat in the oven.

Another thought is to put the meat unwrapped in a steamer basket over simmering/boiling water.

We won't mention the microwave, and while sous-vide is an option, is it one we should add to the "reheat meat" regular rotation arsenal?

Any of these methods will reheat meat. The question is whether one option is better than others in terms of preserving any "bark" or outer flavors that are on the meat. We think the various "steaming" methods are going to make the outsides more mushy than desired vs keeping any semblance of tasty crusty areas

or are we overthinking things?

[bbqLuv]

Microwave. In fact, I just nuked a leftover spare rib, and yes it was covered and added a little BBQ sauce for moisture.

[Jerod Broussard]

What are you reheating, single servings or big chunks of meat?

[WillTravelForFood]

typically a larger piece of roast , but could be steak slices too.

[holehogg]

My reheat is dependent on the meat and cut.

[Starsky]

I've placed a damp paper towel over meat in the microwave and heat it gently. It usually comes out good

[WayneT]

I used this for sliced brisket the other day and it worked great!

[Jfrosty27]

Depends on meat, cut, and original cooking method. And yes the microwave. I also use it to reheat ribs. They’re perfect every time.

[jfmorris]

Science oven (microwave) here. If its a lot to reheat, I might turn on the regular oven, but not normally. And sous vide is a lot of hassle and is worse on bark IMO than the other options. I would only reheat stuff like vacuum sealed pulled pork with the sous vide myself.

I think the problem with the microwave is that folks tend to just nuke on high for too long, and that overcooks things, or at least it does on my 1100W unit. I'll gently warm on maybe 50% power, and check the temp with my Thermapen. I don't want to reheat a steak past medium-rare for example.

[Jfrosty27]

+1 on the microwave power Jim. I never reheat at more than 50% power. And remember the food is fully cooked. You’re only warming it!

[radiodome21]

I just reheated my last few pieces of beef ribs in the microwave because I’m at work. If I have time and am at home I’ll just throw it back I the pellet smoker and bring it up to temp.

[Murdy]

I microwave a lot as well, at a lower power setting.

[WillTravelForFood]

see, we had flatly rejected the microwave option but we see y'all are supporting it.

this is why we turn to The Pit for supportive, well-thought out, and informative opinions.

[RonB]

Using a microwave on a low power setting gives more margin for error because it takes longer to reach your pull temp, and you can check occasionally while nuking.

[Jerod Broussard]

Slices for one, microwave, and it's not even close. I got two racks of ribs for someone else that will be smoked, refrigerated, sliced cold, and packaged. Every slice will be reheated in the microwave.

Hunks of meat that bring up the thickness considerably will be wrapped in foil so they cook quicker in the microwave (OK, kidding)....in the oven wrapped in foil, potentially some water added.

[Mosca]

Another microwave reheater here. Damp paper towel on top. 30 seconds for 1 serving, 1 minute for 2 servings, etc. Check, though, each oven is different.

[DennyWoo]

Microwave at 30% power, with a moistened paper towel over the plate

[Spinaker]

Here is a great article on the topic! Give it a read.

The Split Cook: Cook Today, Serve Tomorrow, The Wozniak Way

[WayneT]

I did a QVQ brisket over the weekend, refrigerated it for 2 days then reheated in SV. It turned out quite well. It was very moist, did not ‘cook’ anymore although the bark did suffer somewhat.