Using sous vide to reheat barbecue ?


 
One of the challenges of reheating barbecue is to warm it up enough, but not cook it further. That's where sous vide is a reliable solution. I don't have a vacuum sealer or a sous vide rig, so I just thaw frozen pulled pork in the micro on very low power until it's thawed but not warm, and then heat it gently on the stovetop. It works, but it requires frequent monitoring. An internal temp of 140° is plenty hot, and I use an instant-read to get in that ballpark. Someday I'll put up an outbuilding to house all the barbecue gadgets I should have.

Jeff
 
This site has been great for me and this technique has been one of my biggest takeaways (in the leftovers department anyway). Surprises people how good barbecue is, straight out of the freezer.

I remember my town got a Billy Sims Barbecue one summer and I was so excited. And then I noticed they never installed any barbecue cookers! Never ate there because I though good barbecue absolutely had to be fresh.

And it really does need to be fresh - but still - immediately freezing your delicious smoked meats and reheating using water in a sealed bag is pretty magical.

I like to cut into chunks or slices and immediately freeze portions in a zippered ziploc. Use water displacement if you really want to get all the air out. It's not very hard to get water up to 165 degrees and keep it there (easier than running a WSM even).
 
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