Freezing Pork Shoulders?
I am doing my first event this weekend, got licensed last summer but it was after all the events. I am getting NO help from the only other local BBQ vendor in the area. He seemed friendly before, now that I am a vendor he is lock jaw on everything.
We are rural so when purchasing meat its a drive to Sams, and a several hour drive to other options like Restaurant Depot etc.
Its easier to purchase too much meat rather than not enough and when buying pork shoulders by the case wondering how to handle the extra.
Do I cook it, pull it then freeze it, or can it be frozen in the Cryovac Package.
Which way will give the best end results?
FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4