Keeping Bbq Meats Warm: Secrets From The Restaurants

There are several methods for keeping chicken, ribs, and brisket warm in BBQ restaurants. Some restaurants use warming units, such as those by Alto-Shaam and Cambro, to keep their meats at a minimum of 140 degrees Fahrenheit, as recommended by the USDA and required by city health codes. Others use steam tables, heat lamps, or store the meat on the pit, though these methods can dry out the meat. Some restaurants reheat their BBQ in steamers or low-temperature ovens, while others use vacuum-sealed bags and water baths to reheat their meats without drying them out.

Reheat at a low temperature in an oven

Reheating BBQ meats at a low temperature in an oven is a popular method used by many restaurants to keep their meats warm and preserve their tenderness and flavour. This method is preferred for BBQ chicken, ribs, and brisket.

BBQ restaurants differ in their approach to reheating meats, with some opting for steamers or ziplock bags, while others use specially designed warming ovens set at low temperatures. These ovens are typically industrial-type rotisseries, distinct from standard kitchen stoves, and are set to temperatures that preserve the texture and flavour of the meat.

When reheating BBQ in a low-temperature oven, it is crucial to monitor the process to prevent the meat from drying out or losing its texture and flavour. The recommended temperature for reheating BBQ chicken, ribs, and brisket is 165 degrees Fahrenheit. The meat should be heated slowly for approximately thirty minutes to ensure it is warmed up perfectly without being overcooked.

Some restaurants also wrap the meat in plastic wrap, foil, or a ziplock bag before placing it in the oven. This helps to retain moisture and prevent the meat from drying out. Additionally, vacuum sealing and reheating leftover BBQ meats in vacuum-sealed bags can extend their shelf life in the freezer for up to 2 to 3 years.

By utilising these techniques, BBQ restaurants can provide their customers with warm, juicy, and tender meals while maintaining the distinct flavour and texture of their BBQ dishes.

Place in a ziplock bag to preserve flavour

Placing your BBQ in a ziplock bag is a great way to preserve flavour and keep your food fresh. Ziplock bags are a handy, affordable way to ensure your food stays tasty and they are easy to use.

Firstly, mix your ingredients in a bowl and then transfer the mixture into a ziplock bag. This will ensure your food is sealed and leakproof, and it will also help to infuse all the flavours.

Secondly, when it comes to storing your food, it is important to remove as much air as possible from the ziplock bag. This will help to reduce spoilage and slow freezer burn. There are a few ways to do this: using a straw, sucking the air out, and then quickly sealing the bag; submerging the filled bag in a bowl of water up to the ziplock line and letting the water push the air out; or, if there is liquid in the bag, immersing the bag in water up to the opening and letting the water pressure force the air out.

Finally, when it comes to reheating your BBQ, place the ziplock bag in an oven set to a temperature of 165 degrees Fahrenheit. This will ensure that your food is reheated slowly and that no flavour is lost.

By following these simple steps, you can ensure that your BBQ stays juicy and flavourful, even after it has been reheated.

Steam and add spices

Steaming is an effective way to keep chicken, ribs, and brisket warm while preserving the juicy and tender texture of the meat.

To steam meat, you can use a steamer, rice cooker, stovetop, oven, or slow cooker. If using a stovetop, you can steam the meat in a skillet or Dutch oven. First, brown the meat for 2-3 minutes on each side, then add your steaming liquid (such as beef broth, cider, or wine) and bring it to a boil. Reduce the heat, cover the skillet, and simmer until the meat is tender. For a Dutch oven, you can transfer it to the oven and bake until the meat is fork-tender.

When steaming meat, it's important to maintain a temperature of at least 140°F to ensure food safety. If the temperature drops below this, check the temperature of the food periodically to ensure it hasn't dropped below 140°F.

Additionally, you can spritz the meat with a mixture of spices or BBQ sauce to enhance its flavor and keep it moist. This technique is especially useful for BBQ dishes, as it helps retain the tenderness and flavor of the meat.

For steaming, it's best to use cuts of meat that benefit from slow, moist heat. These include cuts from the shoulder area of deer, lamb, cow, and pig, which contain a lot of connective tissues that melt when exposed to steam heat.

By using steam and spices, BBQ restaurants can keep their chicken, ribs, and brisket warm, juicy, and flavorful, ensuring a satisfying dining experience for their customers.

Hold in a commercial warming oven

Commercial warming ovens are a great way to keep BBQ food warm and ready to serve. They are designed to handle the stress of frequent, everyday use and can be operated for long periods without fear of straining or damaging the equipment. Here are some tips for using a commercial warming oven to keep chicken, ribs, and brisket warm:

Step 1: Prepare the Food

Firstly, ensure that any food you plan to keep warm is fully cooked and ready to serve. Don't undercook food with the expectation that the oven's warming setting will finish the job, as this setting is meant to keep food at the desired serving temperature.

Step 2: Set the Temperature

Commercial warming ovens typically have a “keep warm” setting, which maintains food at an optimal serving temperature. The temperature for this setting usually falls between 170°F and 200°F. If your oven doesn't have a "keep warm" setting, you can manually set the temperature within this range. For warming meat, poultry, or seafood, it's best to stay on the higher end of this range. According to the USDA, hot foods must stay above 140°F to prevent rapid bacterial growth.

Step 3: Prepare the Food for Warming

Place the food in an oven-safe container and cover it with an oven-safe lid. If you're warming food with a crispy exterior, like fried chicken or ribs, place it on a cooling rack in a single layer on top of a baking sheet. Covering the food with an oven-safe lid or aluminum foil can help prevent it from drying out.

Step 4: Monitor the Temperature

Use a food thermometer to periodically check the internal temperature of the food. If the temperature falls below 140°F, increase the warming temperature to prevent bacterial growth.

Step 5: Serve or Store

It's best to serve or store the food within an hour, as prolonged warming can affect the texture and flavor of the meat.

Additional Tips:

• Stir dishes like soups or pasta to evenly distribute heat.
• Reheat food rather than keeping it warm if you expect to serve it more than 60 minutes after cooking.
• Set the oven to a higher temperature (closer to 200°F) if you plan to warm multiple dishes simultaneously.
• Check dishes frequently for dryness and remove them from the oven if they start drying out.

Vacuum seal and reheat in a water bath

Vacuum sealing and reheating in a water bath is a great way to keep your BBQ warm and moist. This method is especially useful for BBQ enthusiasts who want to enjoy their favourite meats without the long cooking time usually associated with BBQ. By vacuum sealing and reheating, you can have a delicious BBQ meal ready in just a few minutes.

To begin, it is important to note that this method works best with leftover BBQ that has been properly stored. Ideally, you would slice your BBQ meat and place it in vacuum sealer bags, ensuring that the seals are complete to prevent air leakage. These bags can then be frozen, preserving the rich flavours and moisture of your BBQ for up to two years in a deep freezer.

When you're ready to enjoy your vacuum-sealed BBQ, simply defrost it in the refrigerator for 24 to 72 hours, depending on the density of the meat. This step is crucial, as it ensures that your BBQ is safely and thoroughly defrosted before reheating.

Once your BBQ is defrosted, it's time for the water bath. Fill a pot with water and place it on the stove. Bring the water to a boil, and then turn off the heat. Carefully place your vacuum-sealed BBQ bag into the hot water, ensuring that the bag is fully submerged. Allow the BBQ to heat for 10 to 30 minutes, depending on the size of the bag and the amount of meat. During this time, the water bath will gently heat your BBQ, ensuring that it retains its moisture and flavour.

After the allotted time has passed, carefully remove the vacuum-sealed bag from the water bath and open it. Your BBQ should be warm, juicy, and ready to enjoy. You can serve it as-is or enhance its flavour by basting it with your favourite BBQ sauce.

This method of reheating is ideal for those who want to enjoy delicious, fall-off-the-bone BBQ without the hassle of long cooking times. By vacuum sealing and reheating in a water bath, you can have tender and flavourful BBQ whenever the craving strikes.

Frequently asked questions