Currently smoking a rack of ribs to freeze and reheat while camping. Going to reheat them on my portable gas grill. Should I pull them off the smoker at a slightly lower temp than normal? I don't have any over cooked issues when we reheat them again in our oven for leftovers but thinking that reheating them on the grill I won't have any accurate temperature control. I never cooked to freeze them before.
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I don't have experience with cooking on the grill or smoker specifically to freeze and transport them. I have cooked them sous vide, do it a lot, just for this purpose. My typical method is to sous vide cook them to desired doneness, quick chill in 50/50 water/ice, then freeze them. The quick chill prevents your freezer from warming up by putting in hot meat. Once frozen it's just a matter of thawing and warming them up. I don't see why you couldn't do the same thing from grill to freezer and then warm them at the campsite. -
can you vacpac them and cook in a pot of water on grill? set just below boilingComment
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I think I would cook like I am going to have left overs the next day. I would cook them to perfection, and then worry about reheating via sous vide, boiling pot of water, in their own juices, or whatever next day.Comment
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I cook like normal. Sit at room temperature until 135 internal. Place in freezer until 40-F or less, then to fridge or continue to freeze status.Comment
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When camping the list of food that I cook on-site gets smaller each time. I’m a huge fan of cooking completely, vac sealing, and reheating in a pot of water.
Breakfast and smash burgers are pretty much all I cook on the road. Everything else is cooked at home and reheated via faux sous vide. Everything from spaghetti to sloppy Joe’s to barbecue works great. Basically anything that’s not cooked on the griddle gets this treatment.Comment
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We are the same, the only things that we cook at camp are burgers and steaks. Since we are mostly off grid it's nice to have easy clean up with less water. Ill be making Fajitas this week and sealing for our next trip, they come out perfect heated in the bag. We keep very active all day so returning to camp we've had enough. Ready for a drink and an easy great meal. This is the first time we'll be doing ribs on the reheat camping. -
The quick/easy/delicious factor is what turned me on to this technique. I used to cook everything on camping trips and eventually found myself becoming a full-time camp chef and not doing many activities during the day.
Now I can enjoy the day with my family and friends and still have a tasty meal ready quick. Reheating this way makes it almost impossible to tell it wasn’t cooked fresh.
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