Playing With Fire and Smoke

This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~

19970101

Reheating Liquids For Barbecue

A lot of us have leftover barbecue. Hey, if you don't have leftovers you must not be cookin' enough .... Okay, even if you don't have leftovers, I know some of you cook a day ahead, like for a party or to take some Q to work. I like to make extra so I can vacuum seal small amounts for lunches or just a sandwich. I want it to be as close to just-off-the-pit as I can get. Several months ago I began taking a poll about liquids that folks use when reheating barbecue. Well, I sure learned a few things and got some insight into some popular trends too. Thanks everyone for giving up your secrets....

Below is a summary of the information I collected. Some information is from my cookin' notes, some from interviews, podcasts, cookbooks or magazine articles as well replies to the poll question I posted on 3 Q sites. The most popular responses are listed first in each list. Some responses mentioned a pinch of this or a splash of something like Worcestershire. These things were omitted. Likewise I did not break down specific brands of BBQ sauce.

Cooking juice was mentioned often. This generally referred to juices collected in the foil during the resting period, not juices collected if meats were cooked in foil or in pans. De-fatting the juice was not mentioned very often, the exception was de-fatting juices when meats were COOKED in pans or foil. Coca-Cola & apple juice are used a lot, both straight and as an added ingredient. When BBQ sauce is used it is usually thinned out with another liquid. Mostly it is to add flavor, but some adjust the thickness to make the pulled or chopped meats "sticky" so they hang on a bun better. Vinegar + water (or apple cider) + cayenne, one of my favorites, was not mentioned as often as I thought it would be. Sprite was only mentioned once. The reasoning is that the citrus adds some "brightness" to the product. Only about 25% of folks added more dry seasonings or rub after pulling the beef or pork.

Pro Tip:  If you have access to CocaCola bottled in Mexico, give it a try.  Mexican Coke is still made with sugar, not corn syrup like Coke made in the USA.

PULLED PORK
Apple juice + cooking juice
Apple juice + chicken broth
Coca-Cola
Apple juice + cooking juice + cider vinegar
Coca-Cola + chicken broth
Coca Cola + BBQ sauce
Apple juice
Apple juice + cider vinegar
Dr. Pepper + cooking juice
RC Cola + sauce
Cider vinegar + water
Vinegar + water (or apple cider)
Fruit nectar
Pineapple juice + sauce
Sprite

BRISKET
BBQ sauce + cooking juice
Beef broth + BBQ sauce
BBQ sauce + water
Coca-Cola + cooking juice
Coca-Cola
BBQ sauce + beer
BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste
Beef broth + Au Jus mix
Beef broth + red wine

BBQ BEEF (chuck or clod)
Beef broth + BBQ sauce + cooking juice
Cooking juice + BBQ sauce
BBQ sauce + Coca-Cola
Beef broth + BBQ sauce
Beef broth + Coca-Cola
Beef broth + coffee
BBQ sauce (1/3) + Beef stock (2/3) + some cooking juice to taste
BBQ sauce + Apple juice
Beef broth + BBQ sauce + cider vinegar to taste
Coca-Cola

Posted by ~thirdeye~