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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-18-2013, 11:18 AM   #1
Wampus
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Default Did me some COOKIN' yesterday!! (PRON YO!!!)

My freezer stock of pulled pork and chicken was running REAL low (as in OUT) so I needed to restock.

Plus, got a bunch of pollock fillets from church on Friday after the fish fry that they'd already thawed but we didn't need due to a lower than normal turn out. I offered to cook it up and portion/freeze it.

Needless to say, it was a long day. Fired up the UDS at 5:30 am and was completely done with the feesh at about 10pm.




The pork was injected with Chris Lilly's pork injection, rubbed with Big JT's Smokin BBQ's Sweet & Spicy rub and went for a long time on the UDS, smoked with hickory and oak and was wrapped with butcher paper to finish.

The chickens were brined overnight on Sat night and went on Dan's BGE, seasoned with Sam's Rotisserie Chicken seasoning and Montreal Chicken (2 batches as I did 6 birds total) and smoked with cherry and oak.

The feesh got seasoned with Weber Grill's Mojito Lime seasoning and went on the Big Steel Keg at about 350 d for a HOT smoke with just a kiss of cherry smoke.



Here's a photo story for y'all.....


































TONIGHT I get to go home and portion and vacuum seal it all. YAY!!!



Thanks for lookin!
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Unread 03-18-2013, 11:25 AM   #2
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That's some good looking chow, have fun portioning all that out!!
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Unread 03-18-2013, 11:28 AM   #3
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Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.
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Unread 03-18-2013, 11:29 AM   #4
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Nice grub man!

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Unread 03-18-2013, 11:35 AM   #5
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Quote:
Originally Posted by Thermal Mass View Post
Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.
MEH....I wasn't that crazy about it. I had a whole hotel pan FULL so I didn't want to really grill em all, but I took that approach. I seasoned and coated with EVOO and then just got the BSK up to temp and always had another rack ready to go so I could rotate them on and off quickly.

The flavor ended up OK, but the consistency was just not real exciting. Ended up kind of rubbery.

It was all gonna get thrown away anyway, so this was just an attempt to save it somehow. It wasn't BAD, just not as good as hot off the grill fish.
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Unread 03-18-2013, 11:36 AM   #6
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Looks good. I can help with the portitioning.... 1 for you, 2 for me, that should work shouldn't it?
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Unread 03-18-2013, 11:47 AM   #7
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Fantastic, Wamp!

I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.
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Unread 03-18-2013, 11:53 AM   #8
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Quote:
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Fantastic, Wamp!

I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.
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.
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Unread 03-19-2013, 11:23 AM   #9
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Quote:
Originally Posted by savageford View Post
That's some good looking chow, have fun portioning all that out!!
Well, it took a bit, but we got er done!

6 chickens: PULLED!




....and BAGGED


PORK, bagged...


And the FEESH.....bagged



Freezer STOCKED!
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Unread 03-19-2013, 11:43 AM   #10
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You are killing me here! This is some good stuff!
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Unread 03-19-2013, 01:53 PM   #11
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That's some fine looking pron right there Wamp.

I'm especially jealous of this shot.

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Unread 03-19-2013, 02:07 PM   #12
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That is some serious vacuum sealing skills right there. Mine never look that pretty.
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Unread 03-19-2013, 02:09 PM   #13
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Those pulled pork vac bags looks like they'll fit a "if it fits, it ships" box.
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Unread 03-19-2013, 02:13 PM   #14
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great job
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Unread 03-19-2013, 02:21 PM   #15
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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?
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