Hello Sous Vide Gurus! I am reheating some smoked meatloaf, about 1/3 of a loaf pan in size. ANy suggestions at what temperature to use & for how long?
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Club Member
- Jan 2016
- 817
- 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
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I usually do SV meatloaf to 153 degrees for about an hour and a half or so. To reheat, it really depends on how hot you want it. If it were me, I'd do it to 140 or 145 for at least 1/2 hour.
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Club Member
- Jan 2016
- 817
- 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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