Lost or ripped your reheating instructions? Here you go...
Pulled Pork: Heat on stove top in saucepan or in microwavable container in microwave.
Ribs & Chicken: Wrap meat separately in foil, place on sheet pan in 350 degree oven for 15 mins per lb. Remove from oven, turn on broiler, unwrap. Lightly sauce meat on both sides and replace onto sheet pan. Broil until sauce starts to bubble. Enjoy!
Ribs & Chicken: Wrap meat separately in foil, place on sheet pan in 350 degree oven for 15 mins per lb. Remove from oven, turn on broiler, unwrap. Lightly sauce meat on both sides and replace onto sheet pan. Broil until sauce starts to bubble. Enjoy!
More ways to reheat...
In the Microwave:
Pulled pork : Just place in a microwave safe container and heat in 30 second to 1 minute stages with stirring in between. Continue until it reaches 165 degrees.
Beef Rib: Heat in short stages of 30 seconds to a minute, letting it rest between for a minute. Continue until the meat closest to the bone reaches 165 degrees.
On the Grill: (Camping or in the backyard)
Pork ribs & Chicken: Wrap the meat (each rack or chicken half individually) in foil and place on the grill where there is in-direct heat. Slowly bring it up to a temperature of 165 degrees, approximately 25 to 45 minutes. When the meat is hot enough, remove from the foil, slather with sauce and place on the hotter side of the grill letting the heat caramelize the sauce.
Pulled pork : Just place in a microwave safe container and heat in 30 second to 1 minute stages with stirring in between. Continue until it reaches 165 degrees.
Beef Rib: Heat in short stages of 30 seconds to a minute, letting it rest between for a minute. Continue until the meat closest to the bone reaches 165 degrees.
On the Grill: (Camping or in the backyard)
Pork ribs & Chicken: Wrap the meat (each rack or chicken half individually) in foil and place on the grill where there is in-direct heat. Slowly bring it up to a temperature of 165 degrees, approximately 25 to 45 minutes. When the meat is hot enough, remove from the foil, slather with sauce and place on the hotter side of the grill letting the heat caramelize the sauce.
We are no longer catering, you can still have Holy Smokes BBQ food at your gatherings. You will have to do a little work.
For party size takeout for 20 or more guests, you must place your order at least 3 weeks before the pickup date so we have time to order and prepare the items for your gathering. Do not leave your order on the phone, you must speak with someone. We can only schedule a certain number of large orders each week.
Need some help with figuring out how much to order? Here are some tips...
Plan ahead and think about what equipment you have available to reheat the meats. We suggest using an oven to reheat the chicken and ribs to keep them at their fullest flavor and moistness. You might need some additional hands in the kitchen to prepare and serve the meal.
For party size takeout for 20 or more guests, you must place your order at least 3 weeks before the pickup date so we have time to order and prepare the items for your gathering. Do not leave your order on the phone, you must speak with someone. We can only schedule a certain number of large orders each week.
Need some help with figuring out how much to order? Here are some tips...
- One pound of pork ribs per person
- One pound of pulled pork will feed between 3-4 people
- Each half smoked chicken will feed 1.5 people
- With a pint of the coleslaw, chef beans, white beans and 3 bean salad, you can feed 3-4 people
- One pint of Mac & Cheese sauce will make enough sauce for 1 pound of dry pasta. One pound of dry pasta usually makes 4 cups of cooked pasta.
- We will provide you with the reheating instructions.
Plan ahead and think about what equipment you have available to reheat the meats. We suggest using an oven to reheat the chicken and ribs to keep them at their fullest flavor and moistness. You might need some additional hands in the kitchen to prepare and serve the meal.
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