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Précook different BBQ meats?

demeyerarthur

Hi All,

I'm throwing a BBQ-party with multiple types of meat. I was wondering for convenience if it's a good idea to pré-cook all my different meats sous-vide the day before, a few hours before grilling to gently reheat (62° or even less) and finish it on the BBQ.

Example:

==> Saturday: Do the 7h sous vide pork belly, let cool, put it in the fridge. Same with drumsticks, different cuts of beef etc...

Then on Sunday (BBQ-time), gently reheat everything in a water bath ) pop it out of the bag and finish it on a blazingly hot BBQ.

For the reheating temp: Logically I'd say not higher than the lowest cooking temp of any of the meat I cooked the day before... right?

Will this impact the flavour/texture/moisture in a very bad way or will it be ok and will it dazzle my guests?

Thanks!!!

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

That is the exact process to some perfect BBQ ..........I reheat to about 10 degrees F. Below cooking temp because even if it's on the grill a short period of time it will heat through a little. Good luck a Zinfendel goes great with BBQ

matthewmicahhall

I agree with HammeredChef -- retherm to a lower temp. You might also want to pull it out the bag while warm and let it sit for a couple minutes on a rack to evaporate surface moisture (and/or blot dry with a towel) before going on the bbq.

fisher23

+1 for @Matthew_Hall_263763 and @HammeredChef_DEFINITELY_does_NOT_work_at_22134 's comments. Have a great stress free BBQ. As far as I am concerned this is the only way to have a BBQ and and enjoy it and not be slaved to the grill.

Matthew_Snyder_68770

Upvote to all. Cook sous-vide, and then finish with maybe an hour or so of smoke.