REHEATING HOLIDAY ITEMS
Instructions on how to reheat your special holiday items from Fire Slave Barbecue.
Keep all chilled items in your refrigerator till you're ready to reheat. Make plans to start at least 2 hours ahead of your gathering. We recommend that you allow all frozen products properly thaw in your fridge as well. It is best if you leave the product in the original vacuum package (except smoked sausages). Please allow 1-2 days for proper thawing of large primal cuts. (Just overnight for small items). You can also place bag in pot with cool running water. Small vacuum packed meats will only take 10 to 20 minutes to thaw. You will need an instant read thermometer and other supplies depending on what you ordered. For slicing our brisket, it is absolutely necessary to use a really sharp knife (preferably a serrated slicer) or your brisket will shred apart. Refer to the video on how to cut.
Smoked Whole Turkey
CONVENTIONAL OVEN
Set the rack so your turkey is closer to the top and pre-heat your oven to 350 degrees. Remove plastic wrap from Turkey. Place Turkey in provided roasting pan or your own. Pour about a half cup of water in the pan, just enough to steam up as the turkey reheats. (volume will vary on size of pan. Don't put so much that it's swimming.) As an option, use chicken broth instead of water and you can put a few tabs of butter inside the cavity. Now with some aluminum foil, cover the turkey and the pan and seal around the edge of the pan tightly. Place covered roasting pan into the oven and let it get it to serving temperature. This will take approximately 1hr 30min depending on the size of the bird and the efficiency of your oven. If you have convection mode, this will speed things up a little. With your instant read thermometer check the breast. 145 degrees would be your target temp. After you've reached it, set turkey on counter to rest for a few minutes before you start carving it up. Enjoy! Once you've had an Oak wood smoked turkey, you probably wont have it any other way. FYI the pinkish color in the thigh comes from the smoking process. (It's not raw)
Smoked Porchetta / Pork Belly Lechon
CONVENTIONAL OVEN
Set your rack so the porchetta is closer to the top of the oven. Pre-heat the oven to 350 degrees. Remove the foil and butcher paper. You can use the foil pan it came in or transfer it to a baking sheet with grate/rack so its not touching the bottom of pan. Place porchetta uncovered in the oven. Your target temperature is 140 internal. It will take approximately 50 - 75 minutes to reach this. Check using an instant read by probing the center.
CRISPING THE SKIN IN THE OVEN
Once you've reached your target temperature, you will now switch your oven from "Bake" to "Broil". Turn on the light in your oven and pay close attention. This part will take anywhere from 5-10 minutes. Observe as the skin bubbles. You'll need to stop before it starts to burn and smoke.
Carefully remove the pan from the oven and place on counter to rest before serving. Don't forget to cut off the butchers twine and remove the stalks of lemon grass. To cut, stab knife through crispy skin to penetrate then press down to slice. Enjoy!
Smoked and Glazed Half Ham
CONVENTIONAL OVEN
Set the rack so your is in the middle and pre-heat your oven to 350 degrees. Remove plastic wrap from Ham. Place Ham in provided roasting pan or your own. Now with some aluminum foil, wrap the ham tightly and place in pan. Place wrapped ham into the oven and let it get it to serving temperature. This will take approximately 50-75 min depending on the efficiency of your oven. If you have convection mode, this will speed things up a little. With your instant read thermometer check the breast. 145 degrees would be your target temp. After you've reached it, pull from oven, as you're resting it, unwrap and if you like, apply additional glaze while hot (pop glaze in microwave for 45 seconds to warm it up before applying.) Start carving in and enjoy!
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SOUS VIDE
If ordered in a Vacuum bag, pre-heat sous vide to 150 degrees and drop bag into water for 1.5 to 2 hours. Pull from water when ready, open bag and transfer to pan or serving tray. Add extra glaze if needed. Glaze should be reheated first in microwave for one minute or dropped into sous vide with ham in deli container. Use a brush to spread onto ham.
Whole Beef Brisket & Beef Ribs
Pan of sliced whole Beef Brisket
Smoked Holiday Sausages
Pan of Burnt Ends & Pulled Pork
REHEATING IN OVEN
-Keep everything in covered foil pan unless instructed at pickup (for burnt ends) to leave uncovered. (Pulled Pork will need to stay covered always so it doesn't dry out.)
-Place pan in middle to upper rack and reheat at 275 degrees. It will take about approximately 45 minutes to an hour.
-Remove pan from oven and rest on counter for at least 5 - 10 minutes, mix contents with a large spoon before serving.
Pan of Tasåhos and Tinala' Kåtne
REHEATING IN OVEN
-Uncovered, place pan and reheat at 300 degrees. Stir every 10-12 minutes. It will take approximately 45 minutes.
-Remove pan from oven and rest on counter for at least 5 - 10 minutes, mix the burnt ends with a large spoon before serving.
PAN FRY
Using a large pan or Wok, reheat the proteins by stirring
Tip: No need to add oil to the pan. Onions are a great addition when pan frying. Dice some up and add at the same time!
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MICROWAVE
Place meat on microwavable plate and cover with damp paper towel. Cook on high for approximately 1:00 to 1:30 minutes on high.
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AIRFRYER
Place meat in basket, Cook / Reheat at 300 deg for approximately 6 - 10 minutes.
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**Tasåhos and Tinala' Kåtne is fully cooked. You are just reheating and adding crisp by grilling or pan frying.
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*Vacuum sealed fully cooked meats will hold in the refrigerator for up to 2 weeks of pack date. In the freezer they will hold for up to 1-2 years unopened. Please consume or freeze your vacuum packed smoked meats within this timeframe to avoid spoilage.
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Contact us if you have any questions.