Did me some COOKIN' yesterday!! (PRON YO!!!)

Wampus · 03-18-2013, 11:18 AM

My freezer stock of pulled pork and chicken was running REAL low (as in OUT) so I needed to restock.

Plus, got a bunch of pollock fillets from church on Friday after the fish fry that they'd already thawed but we didn't need due to a lower than normal turn out. I offered to cook it up and portion/freeze it.

Needless to say, it was a long day. Fired up the UDS at 5:30 am and was completely done with the feesh at about 10pm.

The pork was injected with Chris Lilly's pork injection, rubbed with Big JT's Smokin BBQ's Sweet & Spicy rub and went for a long time on the UDS, smoked with hickory and oak and was wrapped with butcher paper to finish.

The chickens were brined overnight on Sat night and went on Dan's BGE, seasoned with Sam's Rotisserie Chicken seasoning and Montreal Chicken (2 batches as I did 6 birds total) and smoked with cherry and oak.

The feesh got seasoned with Weber Grill's Mojito Lime seasoning and went on the Big Steel Keg at about 350 d for a HOT smoke with just a kiss of cherry smoke.

Here's a photo story for y'all.....

TONIGHT I get to go home and portion and vacuum seal it all. YAY!!!

Thanks for lookin!

savageford · 03-18-2013, 11:25 AM

That's some good looking chow, have fun portioning all that out!!

Thermal Mass · 03-18-2013, 11:28 AM

Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.

jeffjenkins1 · 03-18-2013, 11:29 AM

Nice grub man!

Jeff

Wampus · 03-18-2013, 11:35 AM

Quote:

Originally Posted by Thermal Mass

Sweet Man, looks great!
How did the fish work out? Never thought of not brine(ing) them-just cooking 'em.

MEH....I wasn't that crazy about it. I had a whole hotel pan FULL so I didn't want to really grill em all, but I took that approach. I seasoned and coated with EVOO and then just got the BSK up to temp and always had another rack ready to go so I could rotate them on and off quickly.

The flavor ended up OK, but the consistency was just not real exciting. Ended up kind of rubbery.

It was all gonna get thrown away anyway, so this was just an attempt to save it somehow. It wasn't BAD, just not as good as hot off the grill fish.

Garrett · 03-18-2013, 11:36 AM

Looks good. I can help with the portitioning.... 1 for you, 2 for me, that should work shouldn't it?

gtr · 03-18-2013, 11:47 AM

Fantastic, Wamp!

I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.

Wampus · 03-18-2013, 11:53 AM

Quote:

Originally Posted by gtr

Fantastic, Wamp!

I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around.

Oh yeah.

I will pull the meat off of all 6 of these, portion and vacuum seal and freeze just like I do PP. I like to add just a little AJ and more seasoning to the meat (I do this to PP too) after pulling it before I bag it, which helps when reheating. We use pulled chicken for all sort of stuff (enchiladas, tacos, nachos, chicken salad, etc) and having it readily available, portioned in the freezer is TOO handy. Reheat the same as we do PP.....drop it in boiling water.

I've also done whole birds and then carved them and vacuum sealed and frozen them that way too. I try and flatten them out so that they reheat evenly. Good stuff.

Wampus · 03-19-2013, 11:23 AM

Quote:

Originally Posted by savageford

That's some good looking chow, have fun portioning all that out!!

Well, it took a bit, but we got er done!

6 chickens: PULLED!

....and BAGGED

PORK, bagged...

And the FEESH.....bagged

Freezer STOCKED!

bigabyte · 03-19-2013, 11:43 AM

You are killing me here! This is some good stuff!

fingerlickin' · 03-19-2013, 01:53 PM

That's some fine looking pron right there Wamp.

I'm especially jealous of this shot.

funugy · 03-19-2013, 02:07 PM

That is some serious vacuum sealing skills right there. Mine never look that pretty.

Smoothsmoke · 03-19-2013, 02:09 PM

Those pulled pork vac bags looks like they'll fit a "if it fits, it ships" box.

tyotrain · 03-19-2013, 02:13 PM

great job

GMDGeek · 03-19-2013, 02:21 PM

Dude - you just gave me SMOKE WOOD! Awesomeness. Just got a new freeze / fridge for the garage that I get to dedicate to Smoke. Once my new pit arrives on the 10th of May I have a feeling I'll be doing a few big cooks and getting stocked up on some pre-cooked / vacuum sealed goodness.

Having never cooked and then vacuumed sealed meat for longer than 6 weeks or so (some reason my BBQ gets eatin quickly) about how long are you able t keep yours? Anything special you do to your freezer?

03-18-2013, 11:18 AM	#1
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Did me some COOKIN' yesterday!! (PRON YO!!!) My freezer stock of pulled pork and chicken was running REAL low (as in OUT) so I needed to restock. Plus, got a bunch of pollock fillets from church on Friday after the fish fry that they'd already thawed but we didn't need due to a lower than normal turn out. I offered to cook it up and portion/freeze it. Needless to say, it was a long day. Fired up the UDS at 5:30 am and was completely done with the feesh at about 10pm. The pork was injected with Chris Lilly's pork injection, rubbed with Big JT's Smokin BBQ's Sweet & Spicy rub and went for a long time on the UDS, smoked with hickory and oak and was wrapped with butcher paper to finish. The chickens were brined overnight on Sat night and went on Dan's BGE, seasoned with Sam's Rotisserie Chicken seasoning and Montreal Chicken (2 batches as I did 6 birds total) and smoked with cherry and oak. The feesh got seasoned with Weber Grill's Mojito Lime seasoning and went on the Big Steel Keg at about 350 d for a HOT smoke with just a kiss of cherry smoke. Here's a photo story for y'all..... TONIGHT I get to go home and portion and vacuum seal it all. YAY!!! Thanks for lookin! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-18-2013, 11:28 AM	#3
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	Sweet Man, looks great! How did the fish work out? Never thought of not brine(ing) them-just cooking 'em. __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

03-18-2013, 11:29 AM	#4
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Nice grub man! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

03-18-2013, 11:36 AM	#6
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	Looks good. I can help with the portitioning.... 1 for you, 2 for me, that should work shouldn't it? __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

03-18-2013, 11:47 AM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Fantastic, Wamp! I've never frozen cooked chix and thawed/reheated for later - does that work pretty well? That'd be pretty dang handy to have around. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

03-18-2013, 11:25 AM	#2
savageford On the road to being a farker Join Date: 02-24-13 Location: Westfield, MA Downloads: 0 Uploads: 0	That's some good looking chow, have fun portioning all that out!!

03-19-2013, 11:43 AM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You are killing me here! This is some good stuff! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-19-2013, 01:53 PM	#11
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	That's some fine looking pron right there Wamp. I'm especially jealous of this shot. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

03-19-2013, 02:07 PM	#12
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	That is some serious vacuum sealing skills right there. Mine never look that pretty.

03-19-2013, 02:09 PM	#13
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Those pulled pork vac bags looks like they'll fit a "if it fits, it ships" box. __________________ Kamado Big Joe Kamado Classic Joe Weber Simpsons OTG "H" Redhead Weber OTS Simpsons Smokey Joe Silver Sam Adams Smokey Joe Silver Gray Smokey Joe Gold (future mini-WSM) Smooth Smoke BBQ

03-19-2013, 02:13 PM	#14
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	great job __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

03-19-2013, 02:21 PM	#15
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	Dude - you just gave me SMOKE WOOD! Awesomeness. Just got a new freeze / fridge for the garage that I get to dedicate to Smoke. Once my new pit arrives on the 10th of May I have a feeling I'll be doing a few big cooks and getting stocked up on some pre-cooked / vacuum sealed goodness. Having never cooked and then vacuumed sealed meat for longer than 6 weeks or so (some reason my BBQ gets eatin quickly) about how long are you able t keep yours? Anything special you do to your freezer? __________________ Love me some Good Smoke! http://divepigs.blogspot.com/