Did me some COOKIN' yesterday!! (PRON YO!!!)
 

My freezer stock of pulled pork and chicken was running REAL low (as in OUT) so I needed to restock.

Plus, got a bunch of pollock fillets from church on Friday after the fish fry that they'd already thawed but we didn't need due to a lower than normal turn out. I offered to cook it up and portion/freeze it.

Needless to say, it was a long day. Fired up the UDS at 5:30 am and was completely done with the feesh at about 10pm.




The pork was injected with Chris Lilly's pork injection, rubbed with Big JT's Smokin BBQ's Sweet & Spicy rub and went for a long time on the UDS, smoked with hickory and oak and was wrapped with butcher paper to finish.

The chickens were brined overnight on Sat night and went on Dan's BGE, seasoned with Sam's Rotisserie Chicken seasoning and Montreal Chicken (2 batches as I did 6 birds total) and smoked with cherry and oak.

The feesh got seasoned with Weber Grill's Mojito Lime seasoning and went on the Big Steel Keg at about 350 d for a HOT smoke with just a kiss of cherry smoke.



Here's a photo story for y'all.....

http://i840.photobucket.com/albums/z...psa161f592.jpg

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TONIGHT I get to go home and portion and vacuum seal it all. YAY!!! :clap:



Thanks for lookin!

That's some good looking chow, have fun portioning all that out!!

Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.

Nice grub man!

Jeff

MEH....I wasn't that crazy about it. I had a whole hotel pan FULL so I didn't want to really grill em all, but I took that approach. I seasoned and coated with EVOO and then just got the BSK up to temp and always had another rack ready to go so I could rotate them on and off quickly.

The flavor ended up OK, but the consistency was just not real exciting. Ended up kind of rubbery.

It was all gonna get thrown away anyway, so this was just an attempt to save it somehow. It wasn't BAD, just not as good as hot off the grill fish.

Looks good. I can help with the portitioning.... 1 for you, 2 for me, that should work shouldn't it?

Fantastic, Wamp! :clap2:

I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.

Oh yeah.

I will pull the meat off of all 6 of these, portion and vacuum seal and freeze just like I do PP. I like to add just a little AJ and more seasoning to the meat (I do this to PP too) after pulling it before I bag it, which helps when reheating. We use pulled chicken for all sort of stuff (enchiladas, tacos, nachos, chicken salad, etc) and having it readily available, portioned in the freezer is TOO handy. Reheat the same as we do PP.....drop it in boiling water.

I've also done whole birds and then carved them and vacuum sealed and frozen them that way too. I try and flatten them out so that they reheat evenly. Good stuff.

Well, it took a bit, but we got er done!

6 chickens: PULLED!
http://i840.photobucket.com/albums/z...ps94b78b8f.jpg

http://i840.photobucket.com/albums/z...psf010815b.jpg

....and BAGGED
http://i840.photobucket.com/albums/z...ps397c1ed6.jpg

PORK, bagged...
http://i840.photobucket.com/albums/z...ps73e45718.jpg

And the FEESH.....bagged
http://i840.photobucket.com/albums/z...ps45dfb18a.jpg


Freezer STOCKED!

You are killing me here! This is some good stuff!:hungry:

That's some fine looking pron right there Wamp.

I'm especially jealous of this shot.

http://i840.photobucket.com/albums/z...ps73e45718.jpg

That is some serious vacuum sealing skills right there. Mine never look that pretty.

Those pulled pork vac bags looks like they'll fit a "if it fits, it ships" box. :wink:

great job:thumb:

Dude - you just gave me SMOKE WOOD! Awesomeness. Just got a new freeze / fridge for the garage that I get to dedicate to Smoke. Once my new pit arrives on the 10th of May I have a feeling I'll be doing a few big cooks and getting stocked up on some pre-cooked / vacuum sealed goodness.

Having never cooked and then vacuumed sealed meat for longer than 6 weeks or so (some reason my BBQ gets eatin quickly) about how long are you able t keep yours? Anything special you do to your freezer?