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Unread 04-23-2013, 09:04 AM   #4
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Cook fully then pull into vac-bags in 2 lb portions. Since your timetable is 24-48 hours - no need to freeze.

Do not seal with hot meat - sandwich open bags standing up between bags of ice in cooler until thoroughly chilled. Add a little juice in bag then seal.

Once all bags are properly chilled then sealed - all you need afterwards is a large pot of boiling water to reheat bags.
Give bags about 30 minutes in boiling water to return to serving temp. Final check for proper serving temp with a reliable thermo probe.
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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