Re-Heat for camping ??

fishingbouchman

fishingbouchman

New member
Wife has a bunch of camping trips scheduled this summer. Hate leaving the new best friend behind so was hoping to bring something along so I can remember all the good times we have had together. What would be the best way to cook the bbq so all I have to do is reheat it when I get there? Should I cook it until it is done or leave it just under done so when I reheat it is cooks up to the correct temp? Thinking ribs, pulled pork, steak, burgers, chicken, and maybe a brisket
 
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soupyjones

New member
Steak burgers and chicken you can just do on the fire with great results. The ribs, pork and brisket i would do just a shade under and let them come back to temp slowly if possible. Are you planning on open fire or a stove out there? if it is the open fire i think it would be really cool to take some pellets along to throw on the fire for the extra smoke. Any way about it you can't really go wrong with taking some bbq along and having some fun trying new things.
 
squirtthecat

squirtthecat

New member
Vacuum seal the ribs, pulled pork and sliced brisket, freeze, and reheat in the bags in a pot of hot hot (not boiling!) water over your campfire. Works well with shredded chicken too. Doesn't take long for it to heat up, and the meat stays nice and juicy this way.
 
FLBentRider

FLBentRider

New member
I cook an extra pork butt / chuck / rack of ribs and, depending on the time until the camping trip, zip bag or vac seal/freeze.

We're taking some Jamaican style pulled beef on our next camping trip.

For reheating, if it is small batches or a plate at a time, we just nuke it. For bulk the crock pot or hot water bath (NOT Boiling) does th trick pretty well.
 
jimsbarbecue

jimsbarbecue

Moderator
squirtthecat said:
Vacuum seal the ribs, pulled pork and sliced brisket, freeze, and reheat in the bags in a pot of hot hot (not boiling!) water over your campfire. Works well with shredded chicken too. Doesn't take long for it to heat up, and the meat stays nice and juicy this way.
Click to expand...

This is the way. If packaging pull pork make sure the bag isn't a ball of pork more like a book of pork. Keep the the thickness even so it all heats the same. We start with the bag in the pot then add water. Remove the bag and bring the pot to a boil. Turn it down and put the bag in.a lot of time we turn the fire off or real low and in 30 minutes or less your ready.
 
Chili Head

Chili Head

New member
I always undercook the ribs a bit then vac seal. For pulled or sliced I cook all the way then vac seal and reheat in water like the others. The ribs I reheat in foil then out of the foil for ten minutes once hot to sauce them up a little.
 
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scooter

scooter

Moderator
Personally, I'd only reheat the pulled pork in a bag. Everything else I'd just throw on a grill or over the fire for maybe 7 mins per side to get the heat on and get some carmelization/crust back. Keep it simple when camping.
 
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Salmonsmoker

New member
When you get your vacuum packer get some bags that are for what you want to do. Sous Vide cooking, boil-in-a-bag. The bags are thicker material and made for exactly that.
 
squirtthecat

squirtthecat

New member
The vacuum seal can fail if the bag gets hot enough. Then you have pulled pork/ribs soup. I use simmering water, and try to keep the seal above the waterline.
 
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So Cal Smoker

New member
Thanks for the info Squirt. I use Cabela's 11"X 50' roll with cutter ( which is on sale now for 15.99 ) and have had no problems with the bag failing in boiling water.
 
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