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I cooked 20 lbs of pork butts and 24 lbs of brisket for a work function tomorrow. They are vacuum sealed in smaller size bags and complete thawed in the refrigerator.
What is the best way to reheat? I want to try boiling water, turning off the burner, and inserting the bags to warm them up.
I've never tried it this way and don't want to mess it up. Forty-four pounds of meat and about 80 people is a little more pressure than usual. I'd rather serve it onsite, but I do still have to work tomorrow so that wasn't an option.
The other option is to reheat in aluminum half pans with about a 1/2 cup of apple juice and a little sauce covered tightly with aluminum foil at 225 degrees.
Which way is better?
The meat will be transported from my home 25 minutes to work in an Igloo cooler and served from aluminum serving pans heated in water with Sternos.
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