עָטִין
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 02-16-2014, 12:57 PM   #1
Recyellow
Found some matches.
 
Join Date: 08-23-13
Location: Elizabethtown, Ky
Downloads: 0
Uploads: 0
Default Freezing Pulled Pork

I am going to be setting up at some festivals in Ky this year and they are rather big. I was wondering if anyone's makes pulled pork and freezes it before events to serve? I am not sure that I can keep up the demand making it all fresh....
Also, does everyone typically serve theirs in sauce?
Recyellow is offline   Reply With Quote


Unread 02-16-2014, 01:36 PM   #2
butt head
is one Smokin' Farker

 
butt head's Avatar
 
Join Date: 01-29-06
Location: East Norriton,Pa.
Downloads: 0
Uploads: 0
Default

I sell allot of precooked pork in 2lb vacuum sealed bags, have also done larger bags for catering events, just thaw out the night before, pan and heat in smoker or heat at home and hold in smoker
__________________
John, Butt Head BBQ Team- No IQ required

meadow creek ts250- w/ 42 chicken cooker
butt head is offline   Reply With Quote


Unread 02-16-2014, 02:31 PM   #3
rlncookinbbq
Knows what a fatty is.
 
Join Date: 04-13-09
Location: Indiana
Downloads: 0
Uploads: 0
Default freeze and serve later always gets better imo

Its the only way to go.
rlncookinbbq is offline   Reply With Quote


Unread 02-16-2014, 04:39 PM   #4
JimmyDAL
Full Fledged Farker
 
Join Date: 05-30-11
Location: New England
Downloads: 0
Uploads: 0
Default

Food Saver, freeze, thaw, throw in boiling hot water from Turkey fryer, hold in Cres Cor.
JimmyDAL is offline   Reply With Quote


Unread 02-16-2014, 06:35 PM   #5
RangerJ
is one Smokin' Farker
 
Join Date: 11-04-08
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rlncookinbbq View Post
Its the only way to go.
Pretty broad stroke here. Fresh is always better.

However, to your question, freezing and re heating pork works just fine.
__________________
www.pappacharliesbbq.com
Cooking on a Baby J by Jambo
Are You Ready to Throwdown?
RangerJ is offline   Reply With Quote


Unread 02-16-2014, 07:25 PM   #6
mtm29575
Knows what a fatty is.

 
mtm29575's Avatar
 
Join Date: 01-29-14
Location: Myrtle Beach, SC
Downloads: 0
Uploads: 0
Default

/\
|
|
What the others said. I don't do comp's, but I freeze them all the time for our family use. Again, not quite as good as fresh, but still really good.
__________________
Weber 22.5 Gold - MES 40 - Maker's Mark 5 Gasser
SC BBQ Association
mtm29575 is offline   Reply With Quote


Unread 02-17-2014, 10:23 AM   #7
sunrise
Knows what a fatty is.

 
Join Date: 10-04-10
Location: Ventura CA.
Downloads: 0
Uploads: 0
Default

We do exactly what the other guys do. I like to pull just after smoking, let cool, Food Saver, 1 butt to a bag, then when we re-heat, add a little apple juice or sauce. Works great
sunrise is online now   Reply With Quote


Unread 02-17-2014, 10:48 AM   #8
BigBellyBBQ
is One Chatty Farker

 
BigBellyBBQ's Avatar
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

I add the apple or pinapple juice before freeze and some sauce...comes out great!!I always have on vending trailer frozen as a back up..some say it taste better..go figure..
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote


Unread 02-19-2014, 11:22 AM   #9
sunrise
Knows what a fatty is.

 
Join Date: 10-04-10
Location: Ventura CA.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigBellyBBQ View Post
I add the apple or pinapple juice before freeze and some sauce...comes out great!!I always have on vending trailer frozen as a back up..some say it taste better..go figure..
In some ways I agree Big, I think it does make the pork more tender, and thats what the customer wants. I have lost at some comp's with the comments on my pork that it was over cooked, but this isnt what the customer may want, they dont want the compition style meats. They want good tender food. Same with ribs, try giving a "fall off the bone" rib to a judge.
sunrise is online now   Reply With Quote


Unread 02-24-2014, 01:19 AM   #10
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

Check with your health dept. Food Savers are special permit items in NY and the permit requires a plan by a food scientist. The reason is that the really nasty stuff is anaerobic.

A zip lock with the air squeezed out is OK. I can't imagine that vacuum sealing cooked meat then place in the freezer and then thawed for use for same day could ever be an issue, but it still requires to jumping through hoops here.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Unread 02-24-2014, 06:39 AM   #11
LostNation
Full Fledged Farker
 
Join Date: 12-15-05
Location: Essex Jct. Vermont
Downloads: 0
Uploads: 0
Default

sorry double post
__________________
Rich Decker
www.lostnationvt.com

Last edited by LostNation; 02-24-2014 at 06:47 AM.. Reason: sorry double post
LostNation is offline   Reply With Quote


Unread 02-24-2014, 06:44 AM   #12
LostNation
Full Fledged Farker
 
Join Date: 12-15-05
Location: Essex Jct. Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NS Mike D View Post
Check with your health dept. Food Savers are special permit items in NY and the permit requires a plan by a food scientist. The reason is that the really nasty stuff is anaerobic.
I fully agree, food savers aren't legal in most health department jurisdictions. You would need to develop a HACCP plan and document it. These work great for home use but not for selling to public.

The safest way to freeze pork is to properly cool down (below 70 in 2 hours and then below 41 in 4 hours). Place in foil pans and reheat in cooker at a low temperature with some moisture (juice, stock, sauce)
__________________
Rich Decker
www.lostnationvt.com
LostNation is offline   Reply With Quote


Thanks from:--->
Unread 02-24-2014, 09:43 AM   #13
cynfulsmokersbbq
On the road to being a farker
 
Join Date: 09-05-11
Location: Wapello, Iowa
Downloads: 0
Uploads: 0
Default

reheating pork in a foil pan will result in the part of the pork that touches the pan to be drier than the rest of the pork, even if you add juice.

Foodsavers work great. Local grocery stores around here that sell bbq, sell it in vacuum sealed packs with re-heating instructions.

As for the fresh is the only way to go, I propose a taste test challenge. I guarantee you won't be able to tell which is fresh and which has been frozen if it is frozen and reheated properly. Frozen and then reheated has been some of the best tasting BBQ I've ever had. the moisture and seasoning that is reintroduced back into the meat upon reheating provides a great flavor and taste!
cynfulsmokersbbq is offline   Reply With Quote


Thanks from:--->
Unread 02-25-2014, 10:03 AM   #14
air_jar
Got rid of the matchlight.
 
Join Date: 08-27-13
Location: Suwanee, GA
Downloads: 0
Uploads: 0
Default

Recyellow, I think you've got your answer but I'll throw in my experience.

I cater and have to have meat on demand so I use a foodsaver to vacuum seal and then freeze. I pull the butts just like I would be serving them immediately and portion in no larger than 3# bags. Once sealed, I drop them in ice water until they are cool and then they go in the freezer. They cool faster in water than in air so you get through the 'danger zone' quicker. Reheat in boiling water and serve when you need it. If you pull them while they're hot, you get all the fat and juices so no need to add anything (unless you want) to keep the meat moist when you reheat.

I agree with cynfulsmokersbbq, you can't tell the difference between fresh and frozen if you do it correctly. I've even challenged people to tell the difference and they can't.

Good luck with your event, I hope some of this helps.
air_jar is offline   Reply With Quote


2 members found this post helpful.
Thanks from: --->
Unread 02-27-2014, 01:30 AM   #15
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

Air Jar, this is exactly what we do except we reduce the stove top down to a low simmer once the FS bags hit the boiling water. We seem to have fewer FS bags compromised by broken seals when reheating at a lower temp. I agree that getting that meat cold quickly is a priority.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Reply

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 01:38 PM.


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.