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.
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Pork Butt Cook/Reheat Question
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Club Member
- Jan 2016
- 771
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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.Tags: None
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Club Member
- May 2020
- 206
- Central Ohio
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Outdoor Cookers
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My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
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...
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Club Member
- Nov 2017
- 6060
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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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.
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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.
- 1 like
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Club Member
- Jan 2016
- 771
- Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
-
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
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