I vac seal leftover pulled pork and reheat in a hot water bath - I don't have a su veed, but the hot water bath works well. I think sealing the pulled pork creates enough contact for good heat transfer.
I have no idea how that posted that fast. But vacuum sealing and souve whatever its called will keep everything all nice and moist. I have faith in you Jerod.
I'm with RonB here. For this purpose, you don't really need to sous vide. A simple hot water bath is fine, even if the food is frozen. Boiling, in moderation, is fine too. When we cook larger portions of meat, especially for tacos, etc. we chill, then vacuum pack the leftovers for freezing. Works like a charm. Rib racks are good this way too, with a little adjustment in technique, as well. I hope this helps...
I've sealed smoked chuck roasts multiple times. Twice I've pulled them, and twice I bagged the whole roast. Reheating both sous vide doesn't seem to make any significant difference that I can tell. There's less work to do on-site if you pull it ahead of time, but not by much. I bag (leaving it open), then put in an ice bath for 15-20 mins to cool it quickly without losing a bunch of moisture, then seal it.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
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Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
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Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
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Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm with RonB here. For this purpose, you don't really need to sous vide. A simple hot water bath is fine, even if the food is frozen. Boiling, in moderation, is fine too. When we cook larger portions of meat, especially for tacos, etc. we chill, then vacuum pack the leftovers for freezing. Works like a charm. Rib racks are good this way too, with a little adjustment in technique, as well. I hope this helps...
What temperature do you use in the hot water bath for reheating, Strat50? How long does it take to get to serving temps? Meathead says that all leftovers should be heated up to 165°F. Is that what you do in your restaurant?
badf00d , what temp do you use for reheating the frozen chuckies in your sous vide setup?
I'm obviously researching both options. Family is coming in for a visit and I'd like to do a lot of the cooking ahead of time.
Most of our re-heating is done in our ovens, due to the volume of food. However, our mashed potatoes are packaged in boilable bags. So, boiling water it is. And yes, 165 is the minimum temp for re-heated food. 180 is better.
It's good to know that people have had success both bagging whole and pulling before bagging. I've bagged the whole (actually, half) butt because I thought that bagging the whole thing, cooling immediately in ice water, refrigerating, and then reheating in a sous vide would be safer than pulling and increasing the surface area.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
fzxdoc - The rule of thumb for sous vide reheating is to not reheat at a higher temp than you originally cooked it, so something originally cooked at 135°F should not be reheated above that. For the initial cook of BBQ, however, we push internal temps up near 200°F, but you don't need to reheat anywhere near that.
For reheating BBQ, I use 150-155°F so it's just above eating temperature, and run it for about 45 to 60 minutes for frozen, and 30 to 45 minutes for refrigerated. If you get any juice in the bag during the reheat, just pour it back over the pulled pork or chuck and mix it in.
I can keep the bags in the bath, sealed up, not losing moisture or heat, while we get everything else ready to go. When everybody's ready, we cut open a bag. If you have multiple chuckies/butts, you can keep pulling them out of the bath as needed, instead of all at once. I do the same for ribs, pulled pork, etc.
Keeping extras sealed and in the bath also means I have a chance to store it again without another round of resealing. I just do a short ice bath, and back to the freezer or refrigerator. Can't get away with that too many times, but it's better than having it just go to waste.
I'd pull, seal, and reheat that way. You can arrange the pulled pork into a flatter sheet, which will allow for faster reheating. Shape matters and a big thick roast will take a lot longer to come back to temp.
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