food saver question

Smokin Mike · 08-26-2008, 01:12 PM

I have one of these guys, and love it.

I use it all the time, freeze bbq leftovers for baked beans, and fridge some for later, but how long can you safety reuse the bbq from the fridge and/or freezer? I assume chicken and ribs have different times than brisket, but I just don't know. what is the best way to reheat, I tried boiling water, gave up took to long, just nuked it last time

TIA

Michael

Ashmont · 08-26-2008, 01:15 PM

I you know a day or two ahead just take them out of the freezer and the thaw like a turkey. Your cooking times increase then becaiuse your not trying to thaw an ice cube first.

Countryhb · 08-26-2008, 01:38 PM

Quote:

Originally Posted by agentmichael

what is the best way to reheat, I tried boiling water, gave up took to long, just nuked it last time

WTF!!

Go to the penalty box for that!

Smokin Mike · 08-26-2008, 04:15 PM

Quote:

Originally Posted by Countryhb

WTF!!

Go to the penalty box for that!

o.k I stepped back from the computer for that one (didn't even surf for atleast 20 minutes), thanks for pointing that out

anyways, I have some chicken, ribs in the fridge right now, it's last friday's meal, 4 days old, and wondering if it's still good. I threw in the freezer question too, because I do use meat for beans thats been in there for months,,,

TIA

Countryhb · 08-26-2008, 04:39 PM

If it is vacu-sealed, you should be all good. I use BBQ out of my freezer that is 12 months old.

garyk1398 · 08-27-2008, 08:54 AM

I just bought one of the cheapo Reynolds handi -vacs ($10) it seems to work really well!

The_Kapn · 08-28-2008, 07:29 PM

I vacu-suck BBQ all the time. It seems to last "forever" and still taste fresh when re-heated.

The "Boiling Bag" procedure works great. Your are not boiling the meat, just adding heat.

Micro-Zapping in the bag works great---IF you keep the power low, poke a couple of vent holes in the top of the bag, and take your time.

The single best thing I have found for re-heating is to take it slow and easy and protect the moisture.

Good Eats.

TIM

Divemaster · 08-29-2008, 09:59 AM

Quote:

Originally Posted by The_Kapn

I vacu-suck BBQ all the time. It seems to last "forever" and still taste fresh when re-heated.

I agree, the only problem is that it's gone long before "forever". lol

Quote:

Originally Posted by The_Kapn

The "Boiling Bag" procedure works great. Your are not boiling the meat, just adding heat.

One thing when you use the 'Boiling Bag Method", put a small towel or washcloth on between the bag and the bottom of the pot. I've had the bags melt on me in the past when I didn't give it just that little bit of insulation.

Quote:

Originally Posted by The_Kapn

Micro-Zapping in the bag works great---IF you keep the power low, poke a couple of vent holes in the top of the bag, and take your time.

Yes, vent holes.... Don't ask me how I know that...

Quote:

Originally Posted by The_Kapn

The single best thing I have found for re-heating is to take it slow and easy and protect the moisture.

Very true...

The other thing is that if you are cooking to store (i.e. doing an extra brisket for later use) I've cut back on my initial cooking time. Remember you are adding heat and therefore cooking it a little bit more.

Pig Headed · 08-29-2008, 07:03 PM

Also, remember to double seal the bags if you intend to reheat in water. Nothing worse that a bag of Q swimming in water.

big brother smoke · 08-29-2008, 10:59 PM

What ^^^^^^^said!

Smokin Mike · 09-07-2008, 10:08 AM

thanks you guys, thanks for the hint about cutting back on the cooking time, I do it all the time, cook more than needed, I always figure it's wastefull to cook so little on a big smoker

Divemaster · 09-09-2008, 02:49 PM

I was looking at my sealer (Seal-A-Meal) last night and noticed that the vacume intake is no-longer on the bottom (where the juices end up, but above in the lid... This is a great improvement!

BFoster · 09-19-2008, 09:12 PM

Quote:

Originally Posted by agentmichael

o.k I stepped back from the computer for that one (didn't even surf for atleast 20 minutes), thanks for pointing that out

anyways, I have some chicken, ribs in the fridge right now, it's last friday's meal, 4 days old, and wondering if it's still good. I threw in the freezer question too, because I do use meat for beans thats been in there for months,,,

TIA

As far as I'm concerned...the meat that you've cooked, vacuum sealed and frozen is good for well over a year, maybe two. Heck, I have chicken, pork and beef sealed in my freezer that is well over that and I wouldn't hesitate to reheat and serve.

In the fridge, I just remember when I was a kid I ate at that Turkey for a week after Thanksgiving....I'd guess if it were sealed and kept cold in the refrigerator it'd be great for a month or two.

I've also changed my mind about boiling the frozen food bags....'tis just a simmer for me for now on. I've also used the notch just above defrost for about 20 mins to heat it up.

Brian

Just my opinion,
Brian

Midnight Smoke · 09-19-2008, 11:01 PM

I just got my sealer a few weeks ago. I agree to thaw like turkey in the fridge for a couple days. I tried opening the bag and putting some pulled Pork into a bowl with a little Coke. Came out really moist and tasty.

TysDad · 09-25-2008, 10:29 AM

Quote:

Originally Posted by Divemaster

Yes, vent holes.... Don't ask me how I know that...

How long did it take you to clean up the microwave?

08-26-2008, 01:12 PM	#1
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	food saver question I have one of these guys, and love it. I use it all the time, freeze bbq leftovers for baked beans, and fridge some for later, but how long can you safety reuse the bbq from the fridge and/or freezer? I assume chicken and ribs have different times than brisket, but I just don't know. what is the best way to reheat, I tried boiling water, gave up took to long, just nuked it last time TIA Michael __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

08-26-2008, 01:15 PM	#2
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	I you know a day or two ahead just take them out of the freezer and the thaw like a turkey. Your cooking times increase then becaiuse your not trying to thaw an ice cube first. __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

08-26-2008, 04:39 PM	#5
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	If it is vacu-sealed, you should be all good. I use BBQ out of my freezer that is 12 months old. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

08-27-2008, 08:54 AM	#6
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	I just bought one of the cheapo Reynolds handi -vacs ($10) it seems to work really well! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

08-28-2008, 07:29 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I vacu-suck BBQ all the time. It seems to last "forever" and still taste fresh when re-heated. The "Boiling Bag" procedure works great. Your are not boiling the meat, just adding heat. Micro-Zapping in the bag works great---IF you keep the power low, poke a couple of vent holes in the top of the bag, and take your time. The single best thing I have found for re-heating is to take it slow and easy and protect the moisture. Good Eats. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

08-29-2008, 07:03 PM	#9
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	Also, remember to double seal the bags if you intend to reheat in water. Nothing worse that a bag of Q swimming in water. __________________ Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

08-29-2008, 10:59 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	What ^^^^^^^said! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

09-07-2008, 10:08 AM	#11
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	thanks you guys, thanks for the hint about cutting back on the cooking time, I do it all the time, cook more than needed, I always figure it's wastefull to cook so little on a big smoker __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

09-09-2008, 02:49 PM	#12
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I was looking at my sealer (Seal-A-Meal) last night and noticed that the vacume intake is no-longer on the bottom (where the juices end up, but above in the lid... This is a great improvement! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

09-19-2008, 11:01 PM	#14
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	I just got my sealer a few weeks ago. I agree to thaw like turkey in the fridge for a couple days. I tried opening the bag and putting some pulled Pork into a bowl with a little Coke. Came out really moist and tasty. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

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