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Unread 09-17-2012, 01:25 PM   #5
Wampus
somebody shut me the fark up.

 
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Join Date: 06-05-09
Location: Mooresville, IN
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I vacuum seal, freeze and reheat BBQ all the time. Leftovers from competitions get vacuum sealed and frozen. I pull my pork & chicken, slice brisket and ribs before I vacuum seal them and reheat by simply placing the bags in hot water until they are hot enough where I can't handle them (usually about 10-15 minutes).
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18.5", 22.5" OTS
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Big JT's Smokin' BBQ Competition Team
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