|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
04-24-2005, 12:35 PM | #1 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
Freezing pulled pork
Every year my sister attends a folk festival, and I usually do some meat for her to share with folks in camp. This year she has requested pulled pork. I'll probably cook a week or two in advance and freeze it for pickup later.
I'm planning to pull it and FoodSaver it. My question is with or w/o sauce? Probably doing a vinergar based sauce. Also considered freezing the butts whole since she will have access to a pit to warm it up, and package the sauce seperately.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
|
04-24-2005, 12:40 PM | #2 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
The FoodSaver will be ruined if you have too much liquid in the bag. It will get sucked into the pump and kill it
I use the Foodsaver for long term, portion sized helpings, and boil the bag to reheat. For short term storage, I might just freezer bag them and keep it easy. Just a thought. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
|
04-24-2005, 01:09 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
If you are freezing just the pork (no sauce), you can use the Foodsaver without a problem. Just take a paper towel and fold it so it fits across the bag, and put it in just above the pork. Then, any liquid that would normally get sucked in will be soaked up in the paper towel.
Or, freeze the pork in blocks in containers, with or without sauce, and then vac seal the blocks...
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
04-24-2005, 01:09 PM | #4 |
On the road to being a farker
Join Date: 10-29-03
Location: Upstate SC
|
I've done it both ways and both ways work.I agree with Tim for short term I would use a freezer bag.You could also pull it,put in a pan,seal it with foil, freeze,and will be ready for pit on reheat.Right before heating add some apple juice and water to the pan for moisture and steam.Send the sauce along seperate.Your sis would appreciate less prep work vs. having to pull it there.
Willy T. www.willytsbbq.com |
|
04-25-2005, 08:56 AM | #5 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
|
Already froze mine for use in a couple weeks. I just expanded my normal thing of foodsavering it for home use. No sauce and then I'll boil it to thaw/warm and throw it in a roaster with some sauce. I don't sauce it much - just enough to keep it moist as it reheats.
__________________
I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Question about freezing Pulled Pork. | ShortEnd | Catering, Food Handling and Awareness | 7 | 03-07-2011 06:37 PM |
Freezing Pulled Pork | BubbaBones | Catering, Vending and Cooking For The Masses. | 19 | 11-07-2010 12:58 PM |
Freezing/reheating pulled pork | Montezumasdaddy | Q-talk | 14 | 11-03-2010 05:23 PM |
Freezing Pulled Pork? | hydramax | Q-talk | 22 | 08-15-2008 07:10 PM |
Freezing pulled pork | stockli | Q-talk | 23 | 08-23-2007 07:26 PM |
Thread Tools | |
|
|