Pork Butt-make ahead for super bowl party? - Page 2

ButtBurner · 01-23-2013, 04:36 PM

Quote:

Originally Posted by JohnHB

The no freeze is a simple issue. You have fully cooked your meat and are vacuum packing it. It obviously has a longer shelf life than fresh meat. How long is vacuum packed fresh meat held in a refrigerator without issues.
So do not freeze.
John

got it!!!

thanks!!!

Twelvegaugepump · 01-23-2013, 04:49 PM

I also add AJ, but then I add a small bit of apple cider vinegar which adds a very subtle tang that I have gotten lots of compliments on. Good luck!

ButtBurner · 01-31-2013, 05:35 PM

ok!!!

here we are...party is tomorrow.

Pork has been vac sealed since Sunday morn when I pulled it

In the pic, I have left to right

Billy Bones BBQ sauce, Carolina Red Sauce from Smoke and Spice, a KC Masterpiece blend I like, Finishing Sauce and Apple Juice.

All I need is the cheap white buns, someone else is bringing the cole slaw

I think I am ready!!!!

ButtBurner · 02-01-2013, 04:40 PM

I want to thank you guys for all your help and suggestions.

The potluck lunch was today.

The pork was a big hit.

I used a little apple juice and also some finishing sauce made from cider vinegar, sugar, Tony Chachere's and a few other things I cant think of right now.

It was gone almost right away, long before the chicken chili, tortilla soup, fried chicken and pizza others brought

appreciate it

01-23-2013, 04:49 PM	#17
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	I also add AJ, but then I add a small bit of apple cider vinegar which adds a very subtle tang that I have gotten lots of compliments on. Good luck! __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

02-01-2013, 04:40 PM	#19
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	I want to thank you guys for all your help and suggestions. The potluck lunch was today. The pork was a big hit. I used a little apple juice and also some finishing sauce made from cider vinegar, sugar, Tony Chachere's and a few other things I cant think of right now. It was gone almost right away, long before the chicken chili, tortilla soup, fried chicken and pizza others brought appreciate it