Sous vide to reheat BBQ?
Have you ever tried or heard about using sous vide to reheat bbq? Thought it would be able to bring the meat back up to temp without drying it out. Any thoughts? Would it work? Approximate temps and time for ribs? Chicken?
It should work just fine for reheating. As far as temps, I'd go 5-10 degrees below the original "done" temp, so for example if you're doing your chicken (sous vide) to 140 (yes people this is below the recommended temp because it is held at that temp for a longer period of time - but that is a different thread) then I would reheat to say 135. The length of time will depend on what you are reheating - whole breasts - bone in - etc. I know not super helpful.
Just know that any crunchy exterior bits from your BBQ will not necessarily be so crunchy after reheating sous vide - though reheating in general has a tendency to ruin crunchy bits.
Most home kitchen have tap water with max temp between 100 and 130 degrees. Easiest way to know for sure is to check it with a thermometer. Mine seems to average around 115.
To warm food under running water, keep it in a bowl or pot, completely submerged (in its bag), How long depends on the thickness of the food in question. You are generally correct that one downside of this option is that you wind up leaving hot water running for a fairly long time.
I've reheated many many pounds of pulled pork sorta that way. I seal it in foodsaver-type bags (different brand, heavier plastic, compatible and cheaper) and freeze. Then to reheat I let them mostly thaw in the refrigerator, then toss the bags in a huge vat of boiling water.
Nothing dries out and since I'm not holding it for hours and hours it doesn't overcook.
I've also done that a few times for ribs but ribs need a little time under a broiler or on a grill grate to firm up the bark.
You can indeed use SV to reheat BBQ meats. One downside of this approach is that if you've managed to create and maintain much of a crispy bark, SV is not ideal for keeping that. A low temp oven might be better. SV is quite good as bringing meat up to temp without drying it out.
As to what temp: that depends. You're reheating, not cooking, so technically most meats that have already been cooked through (be they chicken, beef, pork, etc) register as hot enough to enjoyably eat warmed to 125 at center. If OTOH you want to re-pasteurize for whatever reason, 131 is the minimum temp to do so.
If you want to really mimic the exact internal warmth of a meat coming right from the BBQ, then you'd cook chicken to maybe 160, ribs to at least 180, brisket to 190, etc. But that seems like overkill to me since most people let their meats rest and cool a bit before eating em anyway.
How long to cook it depends on whether or not your bath is circulated and the thickness of the meat in question. Keep in mind that you don't have to pasteurize (unless you want to). You can extrapolate warming times to the center of foods by thickness by looking at Douglas Baldwin's pasteurization tables in 'A Practical Guide to Sous Vide.'
You're probably best off just pretending that bone conducts heat at the same rate that the rest of the meat does (it doesn't). But anyway - for ribs 3/4 inches thick, they'd warm through fully in about 45 minutes. After 25 or 30 minutes, I doubt most people would notice any problem - the center of the bone might still be a little cooler is all. Chicken - depends on thickness - 30 to 70 or so.
ETA: I wouldn't use SV to reheat a whole, intact chicken BTW.