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Best food to eat reheated


 
M

M Halle

TVWBB Member
Hi all. I'm looking for something good to cook tomorrow for Wednesday. We are having a birthday party for my daughter on Wednesday and gonna have some family over. The only problem is that I work all day Wed and won't really have time to smoke anything. What do you guys recommend that I can cook tomorrow and serve it Wednesday? So far I have only used my smoker twice. I did chicken first and it turned out very good. The second time I did a ham and that wasn't so good. Tasted a little too smokey I think. So any suggestions would be appreciated.
 
Too smoky? I use smoke wood like a strong spice: a little goes a long way. I add smoke wood only after I have a clean burning fire, one piece at a time every hour or so for 1/3 of the anticipated time.

Leftovers? The sky is the limit. How about some pulled beef using a Chuck Roast? You can cook it, pull it, vac pack it in Sous Vide bags, freeze it, then when required, boil some water to heat it up. And best of all, you can enter your cook in the Throwdown.
 
Yeah. I don't know why it tasted like that. Only put on 3 chunks of apple when I started it up. I could be totally wrong here...but I'm thinking it was because of the charcoal I used. I was using Stubbs and I was also using he minion method. It seems like the charcoal smokes alot because it is a hardwood charcoal and using that method you have charcoal lighting all the time...causing constant smoke. I don't know. The chicken I did wasn't near that strong...but it was also alot shorter cooking time? Thinking about going out and getting regular Kingsford for this next cook and see if it changes at all.
 
I recommend waiting to put your food on until the fire burns clean. Stubb's will burn clean but give it time to heat up. I plan an hour from when I light the chimney to putting the food on. It takes about 45 min most times but I plan an hour. Once it heats up it won't put out the sooty smoke like that. I believe all the visible smoke should come from you adding it.
 
How long does pork butt take to smoke? I need to have it ready today. I thought that was usually an overnight cook
 
Depends on the size of butt. I've never done a overnighter and I've low n slowed a few pork butts. Usually around 12 hrs. Is a good avg. go by temp. Not time. If probe goes in like butter pull. I vacuum seal my leftovers in a food saver bag and boil in water to warm again. I usually shoot for a IT of 195.
 
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If you want to butts in a hurry just cut in half or quarter them. I have done that in a pinch before and you get more bark to eat. I love left over pork butt. If you have vaccum sealer just seal teh meat then reheat the bags in boiling water. Will taste as if it just came off the smoker. In fact I am doing a 10 lb butt that the butcher sliced in half today so instead of 10-15 hrs looking at 4-6.
 
I have to go with the group, pork butt. I always keep pulled pork in the freezer, I keep some plain and I sauce some
 
A little late to the party, but I'm another lover of the pork butt. Just made 2 yesterday and the second one was strictly for the freezer. Typically, they don't stay in the freezer very long. lol
 
I don't know about reheated but to me the food that tastes best when eaten cold the next day IS

a MEATLOAF SANDWICH with lots of ketchup!
 
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