The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 08-26-2008, 01:12 PM   #1
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default 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

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 08-26-2008, 01:15 PM   #2
Ashmont
Babbling Farker
 
Ashmont's Avatar
 
Join Date: 12-13-05
Location: St. Louis MO
Downloads: 0
Uploads: 0
Default

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/
Ashmont is offline   Reply With Quote


Unread 08-26-2008, 01:38 PM   #3
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by agentmichael View Post
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!
__________________
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!
Countryhb is offline   Reply With Quote


Unread 08-26-2008, 04:15 PM   #4
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Countryhb View Post
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
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 08-26-2008, 04:39 PM   #5
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

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!
Countryhb is offline   Reply With Quote


Unread 08-27-2008, 08:54 AM   #6
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Downloads: 0
Uploads: 0
Default

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
garyk1398 is offline   Reply With Quote


Unread 08-28-2008, 07:29 PM   #7
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 08-29-2008, 09:59 AM   #8
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The_Kapn View Post
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 View Post
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 View Post
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 View Post
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.
__________________
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.
Divemaster is offline   Reply With Quote


Unread 08-29-2008, 07:03 PM   #9
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

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
Pig Headed is offline   Reply With Quote


Unread 08-29-2008, 10:59 PM   #10
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

What ^^^^^^^said!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 09-07-2008, 10:08 AM   #11
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

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

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Unread 09-09-2008, 02:49 PM   #12
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

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.
Divemaster is offline   Reply With Quote


Unread 09-19-2008, 09:12 PM   #13
BFoster
On the road to being a farker
 
Join Date: 07-19-08
Location: Bella Vista, Ar
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by agentmichael View Post
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
__________________
Medium Spicewine,
Traeger Lil' Tex
3 WSM's 1 22.5"
Weber 22.5" One-Touch Silver
Smokey Joe 10898 Simpsons Anniversary
Spoooon!


Any time, come on down!
BFoster is offline   Reply With Quote


Unread 09-19-2008, 11:01 PM   #14
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

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




Midnight Smoke is offline   Reply With Quote


Unread 09-25-2008, 10:29 AM   #15
TysDad
Full Fledged Farker
 
Join Date: 05-24-08
Location: Walnut,CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post

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

How long did it take you to clean up the microwave?
__________________
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller

[FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT]

[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]

"We keep you alive to serve this ship. Row well, and live."
TysDad is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Food Saver Burt Gummer Q-talk 13 06-02-2011 10:39 PM
Food Saver Question Porky Food Handling General Discussion 11 08-04-2009 12:17 AM
Pulled Pork frozen w/food saver Question jdub Q-talk 22 11-12-2007 12:47 PM
Food Saver Promo tonto1117 Q-talk 4 10-26-2007 07:46 PM
Food Saver Bossmanbbq Q-talk 40 04-29-2006 07:41 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:02 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts