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Heating Slow Cooked Pulled Meat For Sandwiches:

post #1 of 3
Thread Starter 

Alright so i'm thinking of introducing a few slow cooked pulled sandwiches at my restaurant. Currently we're doing burgers on a griddle. The slow cooked meat will be stored in a fridge. When the order comes the meat will be reheated and applied on  toasted bread, topped and served. 

 

Now i'm at a loss here on how exactly to reheat the meat? Someone suggested that i should just microwave it for a bit ... the sort of sandwiches that i'm serving don't really need to be extremely hot. Would microwaving the pulled meat effect the flavor of the sandwiches?

post #2 of 3

You can bump it gently if you have to be I don't recommend it.  I would suggest you either keep a bain marie of jus to dunk it in or just toss it on your flat top to reheat (splash with just a little water to create steam to help it heat).  Heating on the griddle is better than nuking it.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 3
Hey, I worked in bbq place and we always either dunked in jus or ob the flat top hitting it with liquid to both steam it and re boost flavor...
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