Let’s face it . . . when we fire up the BBQ / Smoker first thing in the morning (still half asleep) we always overestimate the amount of meat needed.
Soon after starting my BBQ journey I realised that quality meat wasn’t cheap and the shameful looks I got from my good wife when she saw me scraping leftovers in the bin wasn’t great.
I had three options, these being:
- A – Stop cooking up nice slabs / joints of meat
- B – Invite more people to eat my food
- C – Work out how to best reuse leftovers
‘Option A’ wasn’t really an option . . . and being a social recluse meant that ‘Option B’ wasn’t the one . . . so, research begun on reusing BBQ food.
A few days later I purchased a vacuum sealer from Amazon and I’ve never looked back! Now I get to enjoy the long and slow BBQ cook and also can reheat frozen BBQ food within minutes . . . safely . . . and here is how.
IMPORTANT
Sausages – Temperature guide – 167°F (75°C)
BBQ / Grill:
450°F / 230°C for 8 minutes, flip every 2 minutes
Oven:
Heat at 400°F / 200°C for 15 minutes. Baste and heat for 2-3 minutes longer
Pulled Chicken – Temperature guide – 167°F (75°C)
Hob:
Leave vacuum packed and boil for 20 minutes
Oven:
Heat at 400°F / 200°C for 10 minutes, stir every 5 minutes
Pulled Pork – Temperature guide – 167°F (75°C)
Hob:
Leave vacuum packed and boil for 20 minutes
Oven:
Heat at 400°F / 200°C for 10 minutes, stir every 5 minutes
Chicken Wings – Temperature guide – 167°F (75°C)
BBQ / Grill:
400°F / 200°C for 10 minutes, flip every 2 minutes
Oven:
Heat at 400°F / 200°C for 15 minutes
Burnt Ends (Beef or Pork) – Temperature guide – 167°F (75°C)
BBQ / Grill:
Wrap in foil and cook at 400°F / 200°C for 20 minutes. Let stand for 10 minutes before opening foil
Oven:
Wrap in foil (or use oven safe dish), cover and heat at 400°F / 200°C for 20 minutes. Baste with sauce and return uncovered for an additional 5 minutes
Sliced Beef Brisket – Temperature guide – 160°F (70°C)
Hob:
Leave vacuum packed and boil for 20 minutes
Oven:
Lay slices on a baking tray and heat at 400°F / 200°C for 10 minutes. Baste with sauce and return for an additional 10 minutes
Baby Back Ribs – Temperature guide – 167°F (75°C)
BBQ / Grill:
350°F / 175°C for 10 minutes, flip over after 5 minutes
Oven:
Heat at 400°F / 200°C for 20 minutes
Beef Ribs – Temperature guide – 145°F (62°C)
BBQ / Grill:
Wrap in foil and cook at 400°F / 200°C for 25 minutes, turning every 5 minutes. Baste with sauce and return uncovered for 5 minutes.
Oven:
Wrap in foil and heat at 400°F / 200°C for 25 minutes. Baste with sauce and return uncovered for 5 minutes.
