Reheating Whole Meats
Tools needed:
Oven
Probe thermometer – preferably one that can be left in the meat during the heating process
Pyrex dish for Burnt Ends, where applicable
Process:
· Keep meat in original wrapping (butcher paper for Brisket, foil for Pork Butts)
· If not already in pan, place whole meat in appropriately sized oven-safe pan
Whole Brisket & Pork Butt
oven at 275 degrees.
The theme of this exercise is “be gentle” – don’t heat it up too fast if possible and you will be rewarded with fantastic meat
No more than 3-4 hrs typically to heat everything up to at least 165 degrees internal temperature as measured at the thickest part of the meat.
o NOTE: It is important to use the supplied diagram (see below) when slicing your brisket – BE SURE TO SLICE AGAINST THE GRAIN OR EVEN THE MOST TENDER BRISKET WILL TURN OUT TOUGH AND INEDIBLE. IF YOU ARE SEEING LONG STRANDS OF MEAT (MEAT-SPAGHETTI), YOU ARE SLICING IT INCORRECTLY. TURN THE ROAST 90 DEGREES AND CONTINUE.
Once your meat is up to your desired temperature (at least 165), remember to rest the meat for at least 30 minutes – it’s best to do this with a kitchen towel draped over the wrapped meat to rest it slowly
Whole Turkey Breast
Oven at 275 degrees. 1.5-2 hours per whole breast typically. Make sure internal temperature reaches 165 degrees and it’s ready to slice – NO RESTING NECESSARY.
Vacuum Packed Sealed Meats
Place sealed vacuum bag in an appropriately sized pot of hot/boiling water being careful to not let sides of bag hang over open flames. Heat at least 15 minutes or until desired temperature is achieved. Cut top of bag, remove meat and serve. Meats should turn out as close to “cooked that day” as humanly possible. Enjoy!
Brisket Burnt Ends
Oven at 225 degrees. Remove burnt ends (with supplied burnt end juices) from plastic container (DO NOT PLACE PLASTIC CONTAINER IN OVEN – IT WILL MELT!) and place in oven safe Pyrex (or equivalent). Cover top with foil. Place in oven for 1 hour per pound (typically) and they are ready to serve when internal temperature reaches 165 degrees.
Reheating Sides
Reheat in supplied foil half-pan containers with lid
It is a good idea to stir the Mac and Cheese 2-3 times during the reheat process and thin it out as it warms with milk.
Cover the Mac and Cheese with Cheddar for an extra-cheesy treat (this is what we do in the restaurant – we use medium Tillamook, freshly shredded) and remove the lid for the final 30 minutes of heating
If reheating in the same 275-degree oven as the meats, please allow 1-2 hours for sides to warm through.
If reheating in a separate oven, set oven to 325 degrees and allow 30-45 minutes for sides to come to temp in the oven. (This applies to items pulled directly from the refrigerator and placed in the oven. If you allow the items to sit a room temperature before placing in oven they may take less time to come to warm up.)
Gravy can be heated on low-medium heat on the stovetop to 165 degrees or more
Please ensure all sides are heated to the 165 degree mark in order to ensure your guests’ tummy safety
wing heating instructions
GRILL METHOD
Warm your sauce (where applicable) ahead of time on the stove or in a microwave in a microwave-safe bowl
1. Light up your charcoal or burners and preheat to 350°F to 400°F.
2. Position wings directly on the primary cooking grate and close the lid.
3. Leave wings for approximately 8 minutes, then check the internal temperature with an instant-read thermometer.
4. When thermometer reads 165 °F, take your wings off the grill and toss in sauce/rub in large bowl
OVEN METHOD
Warm your sauce (where applicable) ahead of time on the stove or in a microwave in a microwave-safe bowl
1. Set your oven to 375°F and wait for it to preheat.
2. While the oven warms up, let your wings rest on the counter to come up to room temperature.
3. Prepare a cookie sheet by spraying it with non-stick spray. Alternatively, you can line it with parchment paper.
4. Spread your wings out on the pan and place in the oven on the center rack.
5. Flip the wings over after about 6 minutes and cook for an additional 6 minutes.
6. Check the internal temperature with an instant-read thermometer. When it reads 165°F, remove them from the oven and toss with sauce/rub in a large bowl
AIR-FRYER METHOD
Warm your sauce (where applicable) ahead of time on the stove or in a microwave in a microwave-safe bowl
1. Let your wings come to room temperature, covered, on the kitchen counter.
2. Leave your oil in the pantry — you won’t need it.
3. Put the wings in the air fryer basket, leaving about a 1-inch gap between them.
4. Set the air fryer to 350 °F and cook for 10 minutes. (In a hurry? Try 7 minutes at 375°F — but no higher!)
5. Remove the wings from the fryer, and check the internal temperature with an instant-read thermometer. If it’s 165 °F or hotter, you’re good to go. Toss the wings with sauce/rub in a large bowl
