{"id":3738,"date":"2017-05-05T07:00:11","date_gmt":"2017-05-05T07:00:11","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=3738"},"modified":"2017-05-04T22:14:17","modified_gmt":"2017-05-04T22:14:17","slug":"regenerating-barbecue","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/regenerating-barbecue\/","title":{"rendered":"Regenerating Barbecue"},"content":{"rendered":"

Have leftovers as freshly cooked<\/h2>\n

I know very well that it happens to you as well. The desire for barbecue is subtle and silent: it goes up slowly, without getting too lazy to announce, until it comes out of the way to attack you suddenly with all the vehemence it is capable of. So, almost without realizing you already have your mobile\u00a0in hand, and after you’ve invited half of the phone book to your home, call your meat\u00a0pusher. This is the crucial moment, the most dangerous for the griller’s wallet, comparable only to shop at a supermarket\u00a0at 6pm after skipping lunch and drank only a coffee on the fly for breakfast. The logical consequence can be nothing but\u00a0a horde of happy friends but on the brink of the gastronomic collapse and an inevitable and incalculable amount of leftovers. If common sense\u00a0was not enough, the butcher’s bill\u00a0will remind you\u00a0that somehow we have to save\u00a0the result of our efforts and then enjoy even those fantastic flavors in the following\u00a0days. But how to make Brisket, Pulled Pork and Ribs loose the less possible? The magic verb\u00a0is called To<\/em>\u00a0Regenerate<\/em>.<\/p>\n

\"Barbecue\"<\/a>It is difficult after a feast\u00a0to be able to eat same things again and again\u00a0in the next few days. So the almost indispensable way\u00a0passes through the freezer, with which for having an ideal regeneration it is crucial to not dry out the meat. Before we go into the specific topic it is worthwhile in this perspective to define those that in my opinion should be the firm points of anyone who wants to regenerate the barbecue dishes.<\/p>\n

Preparations can be frozen as they are but surface crystallization will tend to dry them slowly. The best solution in this direction comes from the vacuum sealing but if you can not equip yourself in this direction, at least film it generously.<\/p>\n

    \n
  1. The best time to pack leftovers and retreat them is the same night, without leaving time to air to oxidize the preparations<\/li>\n
  2. Liquids, especially water, when frozen slowly tend to develop crystals larger than when freezing is fast. Larger crystals break the fibers from the inside, making them a colander during reheating, making the meat dry and stringy. It is important therefore to use only 3-star freezers, those who reach\u00a0-18\u00baC.<\/li>\n
  3. Also a great help is to cool the preparations in the refrigerator before passing them into a freezer, so to\u00a0accelerate the proces.<\/li>\n
  4. Certainly the best results are decongelating the preparations before they are heated but you get excellent dishes even by starting directly from the freezer. Less important in my opinion, compared to raw meat, is the speed at which decongestation takes place.<\/li>\n<\/ol>\n

    Let’s go now to those who are my favorite ways to regenerate\u00a0the three great American Barbecue\u00a0Classics (Brisket, Pulled Pork and Ribs), trying to get a result the less far\u00a0possible from the original dishes.<\/p>\n

    Regenerating Brisket<\/h4>\n

    \"Rigenerare<\/a><\/p>\n

    As first, get the brisket juice, put it in a bottle and turn it over. Let it settle for a few minutes to let the fat go to the surface. Then open the cap slightly, leaving the separate juices dripping in a glass until reaching the level of fat. Close the cap and throw\u00a0the bottle away with the grease inside. Now mix the juices with a spoonful of barbecue sauce.<\/p>\n

    The ideal would be if you had left the entire brisket and proceeded to cut\u00a0it to pieces, so you can pack each one whole and isolated, and then be able to heat each one at\u00a0needing. But if you have already sliced it all during the evening, it will work equally: divide into portions given by a number of slices each. Put the cuts\u00a0or slices in a small foil pan with half a glass of juice. Vacuum seal\u00a0and freeze. Do not store in a freezer for more than three months.<\/p>\n

    Release the Brisket portion from the vacuum and regenerate it in a ventilated oven at 160\u00b0C until reaching 60\u00b0C internal. Slice the Brisket and dip\u00a0the slices in its own\u00a0juices before serving.<\/p>\n

    .<\/p>\n

    Regenerating Pulled Pork<\/strong><\/p>\n

    \"Rigenerare<\/a><\/p>\n

    In this case, proceed to shred all\u00a0Pork, mixing it with its own juices. Then pour it directly into the vacuum bag. A very important note is that before you create each portion and put\u00a0it in a vacuum, stir up all Pulled Pork once again: the portion should be wrapped in its own\u00a0fat. Put\u00a0it in a freezer. Personally I found conservation times without any lost, lower than those of Brisket.<\/p>\n

    Release the Pulled Pork portion from the vacuum and place it in a bottom dish. With the aid of a brush, cover it with a generous layer of barbecue sauce and heat it in a microwave oven at 600-650W for 5 minutes. Mix the portion of Pulled Pork and give it a further minute of heating in the microwave before serving. In the case of more generous portions, this may be inadequate in time: increase the minutes as needed.<\/p>\n

    Regenerating Pork Ribs<\/h4>\n

    \"Rigenerare<\/a><\/p>\n

    As in the case of Brisket, the ideal would be if you had avoided separating the slabs in the individual ribs. In this case, pull the slabs one at a time as they are, or divide them into portions of 4-6 ribs. Vacuum seal\u00a0and place them in a freezer. Concerning\u00a0ribs conservation times without any lost\u00a0are the same as those of the Brisket.<\/p>\n

    Free the Slab or the portion from vacuum and with the help of a brush, cover it with a generous layer of barbecue sauce. Wrap it in a foil sheet and allow it to heat in a ventilated oven at 120\u00b0C for about 1 hour. Be sure to seal the foil well: if you leave some openings the meat will tend to dry. Finally, remove the ribs from the foil and put them back into the oven at high temperature grill for 5 minutes before serving.<\/p>\n

    In this way my Q always looks like just done. And you, you have your favorite method of regenerating barbecue?<\/p>\n","protected":false},"excerpt":{"rendered":"

    Have leftovers as freshly cooked I know very well that it happens to you as well. The desire for barbecue is subtle and silent:…<\/p>\n","protected":false},"author":2,"featured_media":3733,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[188],"tags":[49,314,315,316],"class_list":["post-3738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue-crumbs","tag-barbecue","tag-brisket-en","tag-pulled-pork-en","tag-ribs-en","post-item"],"yoast_head":"\nThe Barktenders - 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