Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pork Butt Cook/Reheat Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pork Butt Cook/Reheat Question

    Hi Everyone,

    We are headed to the family camp this weekend for Labor day and I would like to cook a pork butt ahead of time at home and reheat it up at camp. I am looking for suggestions on the best cook/reheat method. Up at camp we have a small gas grill and and Aussie Walk-A-Bout charcoal grill. Camp is a rustic cabin, so no electricity or oven. I do have a Dutch oven and a fire pit. I'm looking forward to your suggestions.

    #2
    Sous vi... wait.

    I'd pull the pork at home, wrap tightly in 2-3 layers of foil and reheat near the fire or, if the charcoal grill can do it, via indirect heat there.

    Comment


    • efincoop
      efincoop commented
      Editing a comment
      Sous vi... wait. Exactly! Hahaha... I think I'll go with the vacuum sealed bag as opposed to just wrapping.

    #3
    Dutch oven in the fire or on the grill. Shake in some extra rub and a stick or two of butter and stir often.

    Of course, I've never been camping...

    Comment


    • efincoop
      efincoop commented
      Editing a comment
      LOL! I like it. I'm no Kent Rollins, so it would likely be the Dutch oven over charcoal!

    #4
    I find that pulled pork reheats well - even from frozen. I often freeze it in vacuum bags and reheat either by dropping into a pot of hot (not boiling) water for a few minutes, or put in a foil covered pan in the oven for an hour at low heat.

    I think if I were traveling with it, I would go ahead and smoke it now, pull the pork, and freeze in meal sized portions at home. That way it travels well in the cooler, and keep it on ice until its time to serve. You could then drop it in hot water in in bags you know are waterproof (I know Foodsaver vacuum bags are), or even just dump it all in your dutch oven with the lid on, and reheat on low heat, stirring the meat around occasionally. If doing the dutch oven I would add a little moisture if possible, maybe in the form of a cup of bbq sauce everyone likes.
    Last edited by jfmorris; August 30, 2021, 03:13 PM.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      efincoop I like the idea of indirect on the grill. That may be less likely to overcook things than you might if you put the dutch oven in the fire. The dutch oven would be more manly though, haha! If you have one of those dutch ovens with the recessed lid, a few coals on top as well as underneath may be all it takes.

    • DavidNorcross
      DavidNorcross commented
      Editing a comment
      ^^This^^

    • FireMan
      FireMan commented
      Editing a comment
      Yes effy, you want to be manly & put on a show like yer cookin sumthin. jf’s idea of the Dutch oven is great, just watch the heat. Oh, have a manly spoon also! 🕶

    #5
    Thanks for all the suggestions! I'll report back on how it all goes down!

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker


    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.


    The Good-One Is A Superb Grill And A Superb Smoker All In One


    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read ourcomplete review