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  • Gran’daddy’s FAQ

  • How do I reheat my Gran-daddy’s meats?

  • If you’re just picking up your food and going home to eat it, it probably won’t need reheating, however, food safety rules dictate that food either be hot or cold. If you’re not going to eat it right away, refrigerate it. Then reheat it to165 degree following instructions below.

  • Gran’daddy’s Hickory Smoked BBQ Back Ribs Reheating Instructions:

  • Microwave:

  • 1. Remove ½ Rack of Gran’daddy’s Ribs from container.
    2. Place ribs onto microwave safe plate, and place into microwave.
    3. Micro wave on high to an internal temperature of 165.
    4. To check temperature place probe between the rib meat and the bone or microwave for about 45 seconds to 1 minute, or until desired warmness.
    5. Remove plate and serve.

  • Conventional Oven:

  • This method can be used for ½ Rack or up to 2 racks. Warming time will vary depending upon the number of racks reheated. This method is based upon reheating a full Rack of Ribs.

    1. Preheat oven to 250.
    2. Wash and dry hands before touching meat.
    3. Remove 1 Rack of Gran’daddy’s Ribs from container.
    4. Line a sheet of tin foil with Gran’daddy’s BBQ Sauce down the center of foil.
    5. Place Gran’daddy’s Ribs onto sheet of tin foil back side up. (concave facing you)
    6. Line Gran’daddy’s Ribs down center of ribs with Gran’daddy’s BBQ Sauce.
    7. Tightly Cover & Seal Gran’daddy’s Ribs with Tin Foil.
    8. Place foil sealed ribs on center of new foil sheet back side down & seal tightly as to prevent leaking.
    9. Place Gran’daddy’s Ribs onto ovenproof sheet pan, and place in oven.
    10. Reheat for 45 minutes to 1 hour or until an internal temperature of 165. To check internal temperature place probe between the rib meat and the bone.
    11. Remove Gran’daddy’s Ribs from oven & carefully unwrap as ribs are hot.
    12. ENJOY!

  • Grill Reheating:

  • This method can be used for ½ Rack or up to 2 racks. Warming time will vary depending upon the number of racks reheated. This method is based upon reheating a full Rack of Ribs.

    1. Preheat grill to 250.
    2. Wash and dry hands before touching meat.
    3. Remove 1 Rack of Gran’daddy’s Ribs from container.
    4. Line a sheet of tin foil with Gran’daddy’s BBQ Sauce down the center of foil.
    5. Place Gran’daddy’s Ribs onto sheet of tin foil back side up. (concave facing you)
    6. Line Gran’daddy’s Ribs down center of ribs with Gran’daddy’s BBQ Sauce.
    7. Tightly Cover & Seal Gran’daddy’s Ribs with Tin Foil.
    8. Place foil sealed ribs on center of new foil sheet back side down & seal tightly as to prevent leaking.
    9. Place Gran’daddy’s Ribs onto left or right side of BBQ Grill, off too the side of any direct flame. This is known as indirect heating.
    10. Reheat for 45 minutes to 1 hour or until an internal temperature of 165. To check internal temperature place probe between the rib meat and the bone.
    11. Remove Gran’daddy’s Ribs from BBQ Grill & carefully unwrap as ribs are hot.
    12. ENJOY!

  • Gran’daddy’s Hickory Smoked BBQ Pulled Pork Reheating Instructions:

  • Microwave:

  • 1. Wash and dry hands before touching meat.
    2. Remove 1 Pound of Gran’daddy’s Pulled Pork from container.
    3. Place Gran’daddy s Pulled Pork onto microwave safe bowl, and add 2 Tablespoons of water. Place into microwave.
    4. Microwave on high to a temperature of 165 about 3 Minutes. Stir after 1 Min 30 Seconds.
    5. Remove plate and serve.

  • Conventional Oven: This method can be used for up to 5 Pounds of Gran’daddy’s Pulled Pork warming time will vary depending upon the number of pounds reheated. This method is based upon reheating 2 Pounds.

    1. Pre-heat oven to 250.
    2. Wash and dry hands before touching meat.
    3. Remove 2 pounds of Gran’daddy’s Pulled Pork from container.
    4. Place into oven broiling pan.
    5. Mix the Pulled Pork well with Gran’daddy’s BBQ Sauce
    6. Tightly Double Wrap, Cover & Seal Gran’daddy’s Pulled Pork with tin foil.
    7. Place Gran’daddy’s Pulled Pork into oven.
    8. Reheat until pork reaches 165 about 45 minutes to 1 hour. Pork will get crunchy on edges this is normal.
    9. Remove Gran’daddy s Pulled Pork from oven.
    10. ENJOY!

  • Gran’daddy’s Hickory Smoked BBQ Chicken Reheating Instructions:

  • Microwave:

  • This method can be used for a 1 Quarter or a One-Half Chicken. Warming time will vary depending upon the number of pounds reheated.

    1. Wash and dry hands before touching meat.
    2. Remove One Quarter or One-Half Chicken from container.
    3. Place Gran’daddy’s BBQ Chicken onto microwave safe plate.
    4. Microwave on high to a internal temperature of 165 about 3 Minutes, turning after 1 Min 30 Seconds.
    5. Remove plate and serve.

  • Conventional Oven:

  • This method can be used for a four to five pound Chicken. Warming time will vary depending upon the number of pounds reheated.

    1. Preheat oven to 250.
    2. Wash and dry hands before touching meat.
    3. Remove 1 four to five Pound chicken from container.
    4. Place into oven broiling pan.
    5. Add ¼ Cup of tap water to pan.
    6. Tightly Double Wrap, Cover & Seal with tin foil.
    7. Reheat until chicken reaches an internal temperature 165 about 45 minutes to 1 hour.
    8. Remove Gran’daddy’s BBQ Chicken from oven.
    9. ENJOY!

  • Is my meat cooked all the way? It’s still pink inside.
    Yes. During the process of cooking & smoking meat, weather using Hickory, Mesquite or any other hard wood, a pink smoke ring is left inside the meat, just under the skin from the hard wood vapors that penetrate the meat during this process. All BBQ Competitions – Memphis in May, etc, require at least a quarter of an inch smoke ring inside of the meat, whether it be brisket, chicken or ribs, to qualify as being hardwood smoked.

  • Are all smoked foods dry and chewy?
    No. True Hardwood Smoked BBQ is never tough or dry because it is cooked slowly and at a low temperature “Low & Slow.”

    What types of meats are usually used for BBQ?
    Beef Brisket, Pork and Beef Ribs, Pork Shoulder and Pork Butts. “Back in the day”, what the cowhand cook or farmer had available to them was used. He learned how to tenderize and cook these meats so that they would be edible. Although there are several different smoking variations used today, the cowhand cook, or farmer primarily used rubs to tenderize their meat, and then smoked it over dry hard wood for long periods of time.

    What is the difference between a “Dry Rub” and a “Wet Rub”?
    A Dry Rub (Memphis Style) is made with spices and herbs, then rubbed into the meat. When it sits refrigerated over night the rub breaks down the meat fibers & tenderizes it. This process adds flavor from the spices to the meat. The meat is then served with sauce, “on the side.”??Wet Rubs (St. Louis Style) are mixture of herbs spices & liquid that are then rubbed into the meat, and marinated over night. Before the meat is served a BBQ sauce is added to the top of the meat. This is known as “mopping the meat.”

    Aren’t hamburgers on the grill BBQ?
    NO. Grilling, whether using a gas or charcoal grill is done at a high temperature directly over the flame.
    BBQ is done with various hard woods to produce different flavors within the meat. The meat is cooked away from the flame (Indirect Heat). The food is cooked at low temperature for long periods of time. This process produces a very tender & moist product.

    What kinds of wood are used & why?
    This depends upon the region of the country that you are from. In the Southwest, Midwest, and West, Mesquite and Oak are used. The meat being smoked is generally beef since this is a beef region and those woods create a flavor that compliments beef. In the Southeast Hickory & various fruit woods are used. The meat is primarily pork. Think of it in the same way as you do choosing the correct wine to accompany a meal.

    Does your BBQ food cause cancer?
    I’m not a health expert but I have done a bit of research on the topic and here’s what I’ve found: All of the reports linking BBQ and cancer discussed foods cooked on grills at high temperatures. That’s the opposite of what we do. We cook at very low temperatures which, to me, implies that cooking our way is one of the healthiest ways of cooking meats. Secondly, there are concerns about the chemicals released from charcoal and lighter fluids. We don’t use either of those in our cooking process. People have been eating meat cooked over real wood fires, the way ours is cooked, since man found fire and our species is thriving. I believe our foods to be not only safe, but healthy, and furthermore, everyone’s best choice.