Barbecued meats are usually best when the cut of meat is cooked as a whole. For example, in the grocery store, you might see a brisket flat for sale that is around three pounds. But that cut came from a whole packer brisket that most likely started at somewhere between 12 and 20 pounds.
Here at Dino Bones BBQ, we cook the whole packer. This is by far the best way to get a juicy and tender dish in the end. As a result, the portions are usually pretty big. Instead of buying our meats in individual servings, you order our barbecued meat by the pound.
This leads us to the question: what do I do with my leftovers? Imagine it’s the day after you feasted on some great BBQ and you have leftovers in the fridge just begging you to eat them. How is it best to reheat this deliciousness? We’ve got you covered! We’ve listed below the best and easiest ways to reheat our barbecue. To always be safe, the USDA recommends reheating food to an internal temperature of 165F.
Ways to Reheat
There are four main ways to reheat that we use most often.
- Oven
- Stovetop
- Microwave
- Sous vide
Different types of meats behave differently when being reheated, so the method you use should vary.
Pulled Pork
With pork, moisture control is very important. If there is any congealed fat or juice at the bottom, include this when reheating. We think that the best way to ensure you keep your pork juicy and moist is to reheat in the oven at 325°F. Make sure to keep the pork covered with foil the whole time. Every 20 minutes, break apart and stir until fully heated through.
Another quicker option is to heat in a cast-iron skillet with butter and fry it up to get a slightly crunchy crust. Add some broth, water, or BBQ sauce if you feel it’s drying out.
The great thing about pulled pork is that you can use it in almost everything. We love making tacos or quesadillas with ours.
Brisket
Lay out each slice in a lightly oiled, hot cast iron skillet and fry for a few minutes on each side. The fat in the brisket will render a little more like bacon and the meat will become a little browned on either side.
Serve in an egg and bagel sandwich with some gruyere or cheddar, tomato slice, caramelized onions, and arugula. So good!
Chicken
Sous vide is the best option with chicken. Chicken does not have intramuscular fat like pork or beef.
Sous vide locks in the moisture so that you don’t end up with dry chicken. A second option is frying in a pan. Make sure it’s well oiled and add some broth or stock if necessary.
Sometimes after I boil noodles, I’ll use that hot water to just heat up the chicken, and that works wonderfully. Smoked chicken ramen is a great leftover meal!
Pork Ribs
Wrap tightly in foil and reheat in a 325°F oven until heated through. If you are worried about them drying out, add a tablespoon of butter inside the foil. Add extra BBQ sauce and pair with your favorite BBQ sides.
Beef “Dino” Ribs
Once again, sous vide is the best option here, but a close second is in the oven.
To reheat in the oven, set to 325°F and wrap the ribs tightly in a double layer of foil, making sure to not puncture the foil with the bones (you may take the meat off the bones if you wish). Check the internal temperature every 30 minutes until it reaches 165°F.
Depending on how many ribs you have left over, it could take a couple of hours to fully heat through. Taking the bones out will help heat faster.
Try frying up some potatoes and onions and adding them to your rib meat for a great breakfast hash with eggs and toast!
