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BBQ, Smoking, & Grilling

holding, reheating, and serving barbecue

biggreenmatt | Dec 8, 201409:24 AM     6

Hey hey, all!

Went to a local place a while back and it was absolutely terrible. If you can believe it, both the chopped brisket and the pulled pork were watery, of all things (over and above being absolutely terrible). Leads me to believe that either they took the meat off the smoker and braised it (my belief), or they froze and thawed it (possible), or they held it on a steam table, and the moisture leached out of the meat, and it fell back into the meat. Bleah.

Begs the question, though: what's the best way to hold, reheat, and serve product that loses its heat very quickly- like pulled pork, for example, without ruining it? To reheat, I typically dump my product on a plate, cover with a wet paper towel, and microwave gently at 50% for a minute, check it, and then add more time. Paper towel keeps moisture in; 50% power gently brings it up to temp without as much shock as at full power. Still, I'm at a bit of a loss on how to hold it, for a party, for example, without losing too much heat.

Thoughts?

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