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WEST BROAD ST: 804 346 4227
Mon, Wed - Sat: 11:30 - 8. Sun: 11:30 - 7

Reheating Vacuum Packed BBQ

Reheating Vacuum Packed BBQ
April 26, 2011 Staff Writer

Reheating Vacuum Packed Barbecue in Boil-In Bags

We have pioneered a reheating process that will provide you with the same quality barbecue that you would get if you were eating it directly from our pits at our restaurant on the Boulevard…and it’s as easy as heating water in a pot on your home stove or campfire.

Your barbecued pork has been sealed in a special boil-in high temperature bag. Because this bag does not allow any transfer of oxygen in or out of the bag, what comes out of this bag is in exactly the same condition as what went in the bag…freshly pulled barbecue just minutes off of our pits.

This is how it works…You will need a pot with an interior diameter of at least 12 inches. You can use any reasonably clean hot or cold water to heat with. If there is a limited availability of drinking water, using water from a fairly clean stream, pond or bay will do just fine.

  • Place the bag(s) in the pot with enough water to cover it.
  • Then remove the bag(s) and begin heating the water with a lid on the pot.
  • Turn up the heat.
  • When the water starts to simmer (a slow boil, 190F degrees) Place the bags back into the pot and replace the lid.

A bag containing 4 lbs of non-sauced meat (enough to make 5+ lbs of BBQ) will take about 20-25 minutes if you are careful about maintaining a consistent heat by adjusting the burner of your stove…a 2 lb bag takes about half that time. Do not rapidly boil the water. Just a slight simmer will do the trick.

When heated, the meat should reach a temperature of between 155 and 165F degrees, the meat in the bag will be soft and very hot to the touch while still maintaining its pinkish color. (If it turns grey you have over heated the BBQ.) Open the bag, empty the meat into the serving pan and mix in the premeasured amount of room temperature or warm sauce.

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