REHEATING INSTRUCTIONS
Instructions on how to reheat your chilled or frozen Fire Slave Barbecue.
All items are fully cooked. We recommend that you allow all frozen products properly thaw in your refrigerator. 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 a few minutes to thaw.
Vacuum Bagged Portioned/Sliced Meats (Brisket, Pulled Pork, Ribs, Turkey)
SIMMER METHOD [Best]
-Leave meat inside vacuum sealed bag.
-Boil pot of water to a simmer and place bag in pot. (Make sure it's only simmering. NOT HOT BOIL)
-Let bag sit in simmering water for approximately 5 minutes (Per Pound of Meat) till internal temperature reaches (140 Brisket) or (165 Turkey).
-Remove bag from pot and let rest a few minutes, cut open and serve.
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OVEN METHOD
-Take meat out of vacuum sealed package, add a tab or two of butter, wrap tightly with foil.
-Reheat at 275 degrees until internal temperature hits (140 Brisket) or (165 Turkey)
-Let meat rest a little before consuming.
MICROWAVE
-Remove meat from vacuum sealed package and place on a microwave safe dish, cover with a wet paper towel and zap in small increments.
-Make sure to turn or flip halfway so it cooks evenly.
*Note: that this is the least desirable method as it will dry out the meat and most times, makes it hard.
Vacuum Bagged Smoked Sausages
Remove frozen links from bag, place uncovered in the fridge on a cooling rack to defrost overnight for the oven or air fryer method of reheating. [This technique ensures that you preserve the snap on the sausage casing] Recommended reheated internal temperature is 150 degrees.
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CONVECTION OVEN / AIR FRYER METHOD [Best]
-Place uncovered on tray, preferably on a grate/rack, or basket of air fryer spaced apart.
-Reheat at 300 degrees. (About 8-12 minutes total) You'll notice it start to plump up in the oven, if it starts to wrinkle and dry out it is starting to get over done.
-Let sausage cool after heating for at least 2-3 minutes. Caution, the grease will be hot.
CONVENTIONAL OVEN
-Place uncovered on tray, preferably on a grate/rack.
-Reheat at 275 degrees. (About 15 - 20 minutes total) You'll notice it start to plump up in the oven, if it starts to wrinkle and dry out it is starting to get over done.
-Let sausage cool after heating for at least 5 minutes. Caution, the grease will be hot.
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PAN FRYING METHOD
-Use a heavy skillet (preferably cast iron) over medium heat.
-Add a little oil to coat thinly.
-Remove sausages from bag and cook on skillet until browned on all sides and heated through, turning with tongs, 8 - 10 minutes.
-Check for doneness with instant read thermometer.
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GRILLING METHOD
-If using Charcoal grill (Our preference) start by heating the coals until medium-hot, then move about one-third of them to the side create a section with indirect heat (On a gas grill use the raised grates) *Take time to allow coals to reach the right temperature; too hot and the meat in the sausages will swell, the casing split, and fat will drip off, resulting in dry, shrunken sausages as well as flare ups.
-Start the sausages over direct heat until browned, turning with grilling tongs. Then move to indirect heat to finish cooking through, if necessary.
-Use an instant read thermometer to determine doneness; never cut into the sausage or you'll lose the flavorful juices.
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MICROWAVE
-Take sausage out of vacuum sealed package on a microwave safe dish, cover with a wet paper towel and zap in small increments.
-Make sure to turn or flip halfway so it cooks evenly.
*Note: that this is the least desirable method as it will dry out the meat and most times, makes it hard.
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Whole Beef Brisket & Beef Ribs
CONVENTIONAL OVEN
-Open butcher paper wrap.
-Put tabs of butter on top of meat and wrap back in butcher paper or tightly in foil.
-Place on pan, cover, and reheat at 275 degrees until internal temperature hits140 degrees. It will take roughly 1 - 1.5 hours total. Temp the fatter end and check every hour or so using a meat thermometer.
-Rest brisket for at least 15 minutes before slicing.
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For the YouTube video how-to oven reheat instructions including the proper slicing technique, check out Aaron Franklin's video:
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SIMMER METHOD
-Leave meat inside vacuum sealed bag. (Make sure bag is still air tight. If not, use the oven method)
-Boil large pot [Big enough to submerge entire brisket] of water to a low simmer (185 deg) and place bag in pot.
-Let bag sit in simmering water for approximately10 minutes per pound of meat or approximately an hour and a half till internal temperature reaches (140 Brisket)
-Remove bag from pot and let rest a few minutes, cut open, slice, and serve.
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For the YouTube video how-to simmer instructions including the proper slicing technique, check out Aaron Franklin's video:
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SOUS VIDE METHOD
-Leave meat inside vacuum sealed bag.
-Set Sous Vide to 150 degrees [Make sure your container is big enough to fit and submerge brisket]
-Let bag sit in sous vide for approximately 1.5 hours.
-Remove bag from container, cut open, slice, and serve.
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For the YouTube video how-to sous vide instructions including the proper slicing technique, check out Aaron Franklin's video:
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Pan of sliced whole Beef Brisket
REHEATING IN OVEN
-Pre-heat oven to 300 degrees.
-Add tabs of unsalted butter on top of brisket and cover foil pan.
-Place foil pan (covered) in oven. It will take about 30 - 45min total to reheat.
-Remove pan from oven and rest on counter for at least 10 minutes, mix the burnt ends with a large serving spoon before serving.
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Pan of Burnt Ends
REHEATING IN OVEN
-Keep everything in covered foil pan. [Remove the vinyl reheating QR code decal from foil pan]
-Place pan (covered) and reheat at 275 degrees. It will take about an hour total.
-Remove pan from oven and rest on counter for at least 10 minutes, mix the burnt ends with a large spoon before serving.
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Tasåhos and Tinala' Kåtne
GRILLING
-Keep meat whole, grill on indirect side of the bbq pit preferably for 2-5 min till you reach desired char on the meat. Cut into 1/2 inch pieces and serve.
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PAN FRY
-Cut defrosted meat into 1/2 inch strips, put in heated pan for a few minutes till you get the desired crisp.
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
-Cut defrosted meat into 1/2 inch strips, place 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
-Cut defrosted meat into 1/2 inch strips, place 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 year 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.