REHEAT INSTRUCTIONS

Brisket

Info

- Smoked brisket lasts in the fridge 5-7 days

- Reheating multiple times? Add a few drops of water for subsequent reheats to keep beef from getting dry

- Need help with leftovers? See our recipies:

 

 

Oven

- Plan 10-60 minutes for reheating depending on size of meat

- To speed up reheat time for larger pieces of meat, leave meat out of fridge for an hour prior to reheating 

- Still pressed for time? See microwave directions below

- Preheat your oven to 120C​ (250F)

- For sliced brisket: reheat in aluminum foil for 10 minutes

- For ​slab of brisket: reheat in aluminum foil for 30 minutes then check temp. Internal temperature should reach 68C (155F).  

If you don't have a thermometer, middle of meat should be hot to touch. 

- Meat slab could take up to an hour to reheat

Microwave

- Remove any aluminum foil from the brisket 

- Put a few drops of water over each slice or over the whole slab of brisket

- Set the microwave to a medium-high setting (600w)

- For slices: Microwave 45 seconds. Check that brisket is hot to touch.

- For slab: Microwave 3 minutes. Cut slab in half and check that brisket is hot in the center

PULLED PORK

Info

- Smoked pulled pork lasts in the fridge 5 days

- Reheating multiple times? Add a few drops of water for subsequent reheats to keep beef from getting dry

- Need help with leftovers? See our recipies:

 

Oven

- Plan 10-30 minutes for reheating depending on size of meat

- To speed up reheat time for larger pieces of meat, leave meat out of fridge for an hour prior to reheating 

- Still pressed for time? See microwave directions below

- Preheat your oven to 120C​ (250F)

- For small tub / foil: reheat in aluminum for 10 minutes

- For ​large tub / foil: reheat in aluminum for 20 minutes then check temp. - Internal temperature should reach 68C (155F). If you don't have a thermometer, middle of meat should be hot to touch.

- Large tub may take 30 minutes

Microwave

- Remove any aluminum from the pork and place the pork in a bowl 

- Put a few drops of water on the pork

- Set the microwave to a medium-high setting (600w)

- For small tub: Microwave 45 seconds. Check that pork is hot to touch.

- For large tub: Microwave 2 minutes. Check that pork is hot in the center

sausage / ribs

Info

- Smoked sausages last in the fridge 7 days

- Smoked ribs last in the fridge 5-7 days

- Reheating ribs multiple times? Add a few drops of water to keep ribs from getting dry

- Need help with leftovers? See our recipies:

 

Oven

- Plan 10-30 minutes for reheating depending on size of meat

- To speed up reheat time for larger pieces of meat, leave meat out of fridge for an hour prior to reheating 

- Still pressed for time? See microwave directions below

- Preheat your oven to 120C​ (250F)

- For sausages: reheat in aluminum foil for 10 minutes

- For ​ribs: reheat in aluminum foil for 20 minutes then check temp. - Internal temperature should reach 68C (155F). If you don't have a thermometer, middle of meat should be hot to touch. 

- Ribs may take 30 minutes

 

Microwave

- Remove any aluminum foil from sausages/ribs 

- Put a few drops of water over ribs

- Set the microwave to a medium-high setting (600w)

- For sausages: Microwave 45 seconds. Check that sausages are hot to touch.

- For Ribs: Microwave 1 minute 30 seconds. Check that meat closest to the bone is hot in the center

Turkey instructions

Preparation

- Turkey may be kept in the freezer and should be removed 3 days prior to serving and put in the refrigerator to allow it to completely thaw 

- On T-day, plan for 1 hour before cooking for turkey to sit out and 1-1.5 hours of reheat time prior to serving just in case (you can speed this up by carving the turkey into piece cold).

- If you're a gravy girl (or boy), prep your gravy in advance. Your bird will produce some drippings but it will not be enough to make a substantial amount of gravy. Here are 2 websites on how to make gravy without the drippings.

reheating

- Plan for 1 - 1.5 hours of reheat time or you can speed this up to 30 minutes by carving the turkey in advance while it's cold (click on the carving button in the serving column).

- Leave turkey out of fridge 1-2 hours prior to reheating to allow it to come up to temperature naturally. This will speed up reheating too.

- Remember to be careful not to mix up your  Fahrenheit and Celsius temperatures!

- Preheat the oven to 160C (325F)

- Remove all plastic wrap and save the congealed juices and fat that may be on the wrapping.

- If you do not have aluminum foil at home, then leave the aluminum wrapping on the bird. If you have aluminum foil, remove my wrapping, place the bird on a tray with a lip to catch drippings (it doesn't have to be deep) and tent the bird with foil. All the while adding any congealed juices into the dish or put directly back on the bird.

- Using a meat thermometer, check the temperature of the breast after 1 hour to see how it's progressing. A happy bird will reach 65C (150F) internal temp.

- Crispy skin fan? Remove all aluminum foil and place under the broiler for 5 minutes. BE CAREFUL as it will burn quickly so set a timer!

serving

- You may carve before or after reheating. Either way here is a 2 minute video on how to carve your turkey

- Some prefer to let the meat rest but I say serve it while it's hot so wait just long enough that you can touch the meat to carve it

- Turkey has been previously frozen so it is not advised to refreeze the turkey.

- Turkey may be kept in the fridge for 4 days after heating to 160 degrees

- After T-day, when you feel like you need a salad but you want more turkey, here is a great compromise

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pork belly