Reheating slow-cooked meats

Let’s face it.. we all do it.. we cook a feed larger than we can commit to but what are the best ways to reheat “leftovers”

Firstly it is our opinion that not all meats can be salvaged to be reheated as a whole cut.

Creative ways to reuse your precious meat gold like; dumplings, pies, taco mix, chili con carne, beans, toasties, etc are great methods especially if you have saller chunks or pulled meats to utilise.

Making saucey dishes to go with leftovers is probably one of the safest ways about reheating if you have fears of your meat drying out but still retain the flavors of the meal. Of which we will endeavor to create as many recipes for your convenience

In the oven or back in the smoker

For larger meats that haven’t been carved, this is a good way of reheating. you can control the temperature of which you wish to reheat your meats at and if desired you can continue to glaze as they reheat. Keeping in mind, your meats are best eaten immediately after the cooking process and may dry out or cook further than you intend. Adding additional fats/ butter/ oil/ stocks/ sauces/ water will help retain moisture but still allowing the meats to keep that epic crust.

Sous Vide

if you’re fortunate enough to have access to a sous vide machine this is possibly the most consistent way to reheat. Being able to specifically control the temperature and time to the degree and second, you may never overcook your meats again using this method. While it is a controversial opinion on its use, it definitely has its benefits but also Cons. Losing your bark/ crust, some opinions believe it makes your meat taste boiled or plastic-like. 

Ultimately the decision is yours to decide but we encourage you to practice safe food handling skills, like cooling your meat as fast as possible if you arent going to eat it on the same day

Portioning meat for reheating

Generally speaking, the average portion of meat per person is 150-200grams. This is a good guide to follow if you wish to prepare food for extra meals or are gauging how many people your large cuts will feed.

This is a concept I have taken from my experience in restaurants and saves a lot of time and money in the long run of buying and cooking food.

Using things like vac sealers,  and zip lock bags have improved the way we store our food, but also for using in the reheating process when applicable as you can include any sauces/ stocks or additional flavors you wish to add to your food.

SMOKE ON LEGENDS