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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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Old 11-10-2011, 10:18 PM   #1
The Cosmic Pig
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Default A proven freeze/reheat method for boston butts?

Anybody got one to share? I did a search and found lots of suggestions, but some were followed with statements like "don't blame me if it doesn't work!" I'm doing two large butts (I'm told) for an informal wedding reception, and I can't cook them fresh due to my work schedule. Proven methods are much appreciated, my brethren!
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Old 11-10-2011, 10:29 PM   #2
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I freeze in a Foodsaver bag, then just drop in a pot of boiling water for 5-10 minutes.. works great.
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Old 11-10-2011, 10:32 PM   #3
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Foodsaver bag? Are these like normal freezer bags but made for boiling or what? I have read about vacuum bags being boiled, but I didn't know anything about these!
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Old 11-10-2011, 10:51 PM   #4
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Quote:
Originally Posted by wearcd View Post
Foodsaver bag? Are these like normal freezer bags but made for boiling or what? I have read about vacuum bags being boiled, but I didn't know anything about these!
That's what I meant, a vacuum sealed bag..
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Old 11-10-2011, 11:06 PM   #5
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Yes, freezing in zip-lock freezer bags works great and thawing in water. But do you need to freeze or just refrigerate the butts?

Here is a blog post I wrote a while back on cooking pulled pork in advance:
http://www.smokymtbarbecue.com/2011/...rk-in-advance/

It has worked well for us.

And yes, we do have experience in cooking Boston butts:
http://www.smokymtbarbecue.com/2011/...2-pig-roaster/

Have fun!
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Old 11-10-2011, 11:22 PM   #6
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Quote:
Originally Posted by Blackened View Post
That's what I meant, a vacuum sealed bag..
Oh, okay. Thanks for the advice! Looks like I may have to purchase one of these!
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Old 11-10-2011, 11:37 PM   #7
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Here's the one I have.. http://www.foodsaver.com/product.aspx?pid=7190

I've also warmed pulled pork on site just in an aluminum pan, foiled on a Weber grill..
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Old 11-10-2011, 11:52 PM   #8
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[QUOTE=seriousbbqs;1847010]Yes, freezing in zip-lock freezer bags works great and thawing in water. But do you need to freeze or just refrigerate the butts?


Well, I really need to freeze them since the cook to deliver time will be about a week apart. I would eat BBQ after it's been cooked for a week, but I wouldn't feed it to anyone else!
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Old 11-10-2011, 11:59 PM   #9
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Quote:
Originally Posted by Blackened View Post
Here's the one I have.. http://www.foodsaver.com/product.aspx?pid=7190

I've also warmed pulled pork on site just in an aluminum pan, foiled on a Weber grill..
WOW! Yeah, now I remember why I don't have one...that's quite a price tag there! Nice lookin' machine, though! I may go the foiled pan route on this one! Thanks for the help!
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Old 11-11-2011, 03:41 PM   #10
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Put it in a zip lock freezer bag and throw it in the freezer. When you ready to serve dump it in a sauce pan with a tiny bit of water and set it on low and keep moving it around every once in awhile until it warm enough to serve.
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Old 11-11-2011, 04:27 PM   #11
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Quote:
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Put it in a zip lock freezer bag and throw it in the freezer. When you ready to serve dump it in a sauce pan with a tiny bit of water and set it on low and keep moving it around every once in awhile until it warm enough to serve.
What he said, but think about using some apple juice in place of the water. Either way, this method works great .
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Old 11-11-2011, 06:25 PM   #12
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Go ahead & get the Food Saver . Once you find out how easy it is to vacu-suck & freeze stuff, you'll be buying all kinds of meat in bulk & breaking it down. I buy the 10 pound tubes of 93% burger when they're on sale and put it into one pound vacu-suck bags then squash them flat before freezing, they don't take up much room that way. A couple of weeks ago I cooked up four nine-pound butts and vacu-sucked them into one pound bags - now I can have pulled pork ready with 10 minutes notice .
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Old 11-11-2011, 06:56 PM   #13
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Quote:
Originally Posted by wearcd View Post
WOW! Yeah, now I remember why I don't have one...that's quite a price tag there! Nice lookin' machine, though! I may go the foiled pan route on this one! Thanks for the help!
If you have a Good Will or other thirty store, you may find one there. I have picked up two Food Saver brands for as little at $15 new in the box, and picked up the $299 for $35. Just never know.
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Old 11-11-2011, 07:06 PM   #14
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Whenever you freeze anything, air is your enemy. Do everything you can to get air out of your container or bag. I freeze pulled pork all the time in vacuum sealed bags, for six months or more, with not loss in quality.

If you use ordinary ziplock bags, don't freeze for too long -- no more than a week or two. And, try to get as much air out of the bag as you possibly can.

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Old 11-11-2011, 07:06 PM   #15
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I just had a similar situation - did 46# cooked weight of pulled pork. The vacuum seal bags and boiling to reheat worked fantastically - I can't think of a better way to do it. You might wanna see if you can find a good deal a unit, it'd be well worth it. If not, like others have said, reheat, move it around, keep it moist with AJ.
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