BBQ Bacon
is One Chatty Farker
Must be feeding an army!
Looks awesome.
Looks awesome.
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?
Food all looks great! Question for ya- I see you got two racks rocking in your UDS. D you find the food on the bottom rack cooks faster/differently than the top one? Do you switch tthe racks halfway through? Just curious as I recently added a second rack to mine but haven't used both yet.
Regarding the fish, you might be able to make good use of it in something such as a cioppino or a seafood mornay-if you aren't familiar look it up its awesome!
Nice cook! Just got the vacuum sealer and I am sure it will pay for itself soon!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.
Looks awesome! When it's all said & done do you boil the bird bones for homemade stock? Makes amazing soup, creamed chicken, etc...