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11:00 am - 8:00 pm
Friday & Saturday
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How to Reheat Brisket in the Oven
Brisket is prone to losing its tenderness after serving but a conventional oven can do a bang-up job of reheating your meat as long as you take a couple of precautions.
1. Preheat the oven. Start by setting your oven to 325°F. You might be tempted to turn the heat up higher so you can sink your teeth in sooner, but higher temperatures will cause the meat to lose moisture and you’ll end up chewing on shoe leather instead.
2. Prep the meat. Pull that brisket from the fridge and let it rest at room temperature for 20 to 30 minutes while the oven preheats. Keep it in the oven safe bag. Cold meat doesn’t warm through as evenly, and you don’t want to add to the overall reheating time because you had to pop the brisket back in the oven to bring the center up to temperature.
3. Keep the brisket sealed in the oven safe bag. If the bag fails for some reason you can cover the baking tray tightly with a double layer of foil, crimping around the edges of the tray to ensure a tight seal. Give the foil a once over for holes and send the brisket to the oven.
4. Wait (and then wait some more). Heat brisket in the oven for one hour if whole, and 20 minutes if it has already been sliced. Brisket should be heated to an internal temperature of 165 degrees. When the time is up, remove from the oven, unwrap and dig in.
You can slice the Brisket and heat the collected juices in covered skillet. This method allows you to eat quicker or use smaller amounts at a time. Beef stock or BBQ sauce may be substituted for the cooking juices.
I have also panfried thicker slices of the Point(it has more fat and cooks like bacon) for breakfast with great success.
Tri tip is a tasty part of the bottom sirloin.It is fairly lean but very flavorful. Always slice across the grain. Leftovers make wonderful sandwiches.
Tri tip can be kept warm in the oven set at the lowest temperature until service time. Leave the tri tip in the oven bag.
Stove top-Put 1-2 inches of beef stock/au jus in saucepan. Bring stock to a simmer and add thinly sliced tri tip (sliced against the grain). Heat gently (medium heat) until meat is 165 degrees.
Oven-Preheat oven to 250 degrees. Place tri tip in oven safe bag or wrap securely in foil and place in oven safe baking dish. Allow tri tip to rest at room temperature for about 20-30 minutes while oven preheats. Leave any meat juices in the oven bag with tri tip or even add a bit of beef stock to oven bag or foil package. Heat until internal temperature is 165 degrees. Time will vary depending on size of tri tip. About 30-45 minutes.