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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. |
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11-11-2007, 07:26 AM | #1 |
is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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Pulled Pork frozen w/food saver Question
got a food saver from a relative lately. Love this thing.
I have some approx 1.5 pound blocks of pulled pork. Whats the BEST way to reheat with these things? Boil to me seems like the way to keep it freshest. Micro will tough up the meat I think. What say you?
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11-11-2007, 07:46 AM | #2 |
is One Chatty Farker
Join Date: 10-24-07
Location: Sayville, NY
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Just boil the bag for about 15 minutes. When you cut it open it will be perfect.
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FEC 100 Hunsaker Vortex Smoker (3) XL Big Green Egg WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttz-bbq.com |
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11-11-2007, 07:48 AM | #3 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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That's the ticket.
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11-11-2007, 08:03 AM | #4 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Do you sauce the pork before your freeze??
or after it's heated up??
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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11-11-2007, 08:07 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Boil a bag mod!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-11-2007, 08:08 AM | #6 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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11-11-2007, 08:26 AM | #7 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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After
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Surf'n'Smoke BBQ Team |
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11-11-2007, 08:50 AM | #8 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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Boil bag open and serve, maybe add some fresh rub and sauce and chow down.
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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11-11-2007, 05:48 PM | #10 |
is one Smokin' Farker
Join Date: 08-23-07
Location: Rye, NH, USA
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Hmmm
Not bad. I think I will give it a spritz of a finishing sauce before I freeze next time and see how that turns out.
Consistency was a "tiny bit" toward mushy, but still quite tasty.
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I woulda gotten away with it if it weren't for you meddlin kids and your dog! |
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11-11-2007, 06:54 PM | #11 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Just vac sealed the left over pork butts I did today. Ready for the freezer. Always comes out tasting good.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. |
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11-11-2007, 07:02 PM | #12 |
Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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You might want to think about double sealing the bags. Nothing worse than a bag of pulled pork filled with water. I've never had a problem doing it this way.
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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 |
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11-11-2007, 07:18 PM | #13 |
Babbling Farker
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
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Have done it about 15 times. Never had a water problem. Not a bad idea though.
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www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad. Last edited by Brian in So Cal; 11-11-2007 at 08:37 PM.. |
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11-11-2007, 08:28 PM | #14 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
Very good advice! Extra insurance.
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11-11-2007, 10:04 PM | #15 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
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I use the Foodsaver and have never boiled a bag. I usually plan ahead and toss the frozen bag in the fridge a day before I plan to eat it. By then, I can put the pork or brisket into a roll or a wrap in the morning with a little sauce, zap it it for a minute when I'm ready to eat it, and it's perfect. When I'm using frozen veggies for a sauce or a stew, I usually just toss'em in the pot with no problems.
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