Some Freezing Ideas

The_Kapn · 02-24-2008, 02:33 PM

Pretty simple stuff here, but may be of use to some.
I hate taking a large bag of BBQ (or anything) out of the freezer and then having to eat it for the next week to use it up

So, here is how I handle stuff like Buckboard bacon, Canadian (to include the UnC... variation

) Bacon, Pastrami, Fatties, and stuff I just want a serving or two of at a time.

I freeze the meat on a sheet pan covered with freezer paper. Plain ole' wax paper would work just fine.
The little "stacks" work wonderful.
When frozen, the pieces break apart easy for stuffing into quart freezer bags.

The quart freezer bags hold serving size batches fine. Enough to last me a day or two at a time. I "squish" as much air out as possible, but not as good as vacuum sucking.

The final step is to put the quart bags into a gallon freezer bag. The double bagging seems to really help seal them up and prevent or minimize freezer burn.

For any longer term storage or larger quantities, I still use and love my FoodSaver!

Anyway, just some thoughts that work well for me.

TIM

pat · 02-24-2008, 02:36 PM

Great idea. I need to start doing this as we are forced to eat the same Q for days on end. Not that I'm complaining but smaller portions would be ideal.

wlh3 · 02-24-2008, 03:01 PM

Kapn I'm with you. Just the wife and I now,so when I freeze I use small quanties also. I freeze the Q in 3/4 lb packs or 1 1/2 lb packs dinner for two and lunches for two. The cost of the vacume bags is steep but worth not having to just eat it up. also being able to just warm up the bag from the freezer is nice. We do this camping alot of times

Que'inKC · 02-24-2008, 03:11 PM

So let me understand this...You freeze the meat first on the freezer paper, then you package them into freezer bags, then put them back in the freezer?

The_Kapn · 02-24-2008, 03:18 PM

Quote:

Originally Posted by Que'inKC

So let me understand this...You freeze the meat first on the freezer paper, then you package them into freezer bags, then put them back in the freezer?

Exactly!

TIM

bbqbull · 02-24-2008, 04:44 PM

Explain your reasoning for freezing single slices before bagging and freezing Kapn.

BBQ Grail · 02-24-2008, 06:09 PM

Thanks for the tips. It's just two of us now and it's hard to package for that sometimes.

The_Kapn · 02-24-2008, 06:51 PM

Quote:

Originally Posted by bbqbull

Explain your reasoning for freezing single slices before bagging and freezing Kapn.

Iffin' I just put a bunch of slices in a bag and freeze--I get lots of moisture and a big glump of frozen stuff when I want to use it.
Frozen together by moisture.
That is not really meat moisture, just the moisture from the cooking process that clouds up the bag and hangs around forever.

Iffin' I freeze as described, the pieces and parts are separate and very manageable to use.
I can use a few slices or all of them easily since they are "separate" items.
Pulls off the surface moisture, but leaves the pieces and parts just like new.
Kinda like freezing corn in the same way. Instead of a "glob" of corn, you have the individual kernels to pour out!

Just a process for those small items where you want a "serving" and not a big meal.

That is all.

Did I "Muddy the Water" ???

TIM

Kevin · 02-24-2008, 06:58 PM

Nope. You made it perfectly clear. I always freeze on a sheet pan in separate portions to "solidify" the product. Then I bag and freeze it.

Bigdog · 02-24-2008, 07:23 PM

Good tip Kapn.

Divemaster · 02-24-2008, 07:36 PM

It's really just me here, but there is also the Mother, Daughter (away at school and looking for 'care packages') and the GF... I normally do small quantities (around 8 ounces) in the vac-u-suc and that works out fine for us...

What I liked was putting all those small bags into a large bag to keep them organized!!!

bbqbull · 02-24-2008, 08:34 PM

Thanks Kapn, being an old dog........I learn something new here each and every day......

swamprb · 02-25-2008, 03:49 AM

It's the way to go Tim! It's getting that way around my place too! I was packaging 8 and 16oz bags, but my wife and daughter are not big on leftovers, so the grab n' go bags work for me. I also have some cheapo square plastic servers I'll freeze bean soups, chili and spaghetti sauces, pop them out ouf the tray and into the Foodsaver bags, double sealed and boil when needed.

NCGrimbo · 02-25-2008, 08:58 AM

Not a bad idea. Since I'm single, I'm always looking for new ways to store my leftovers in single serving sizes. I may try your method as opposed to my current method of putting one or two servings into a vacume seal bag and then vac and seal it.

02-24-2008, 02:33 PM	#1
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Some Freezing Ideas Pretty simple stuff here, but may be of use to some. I hate taking a large bag of BBQ (or anything) out of the freezer and then having to eat it for the next week to use it up So, here is how I handle stuff like Buckboard bacon, Canadian (to include the UnC... variation ) Bacon, Pastrami, Fatties, and stuff I just want a serving or two of at a time. I freeze the meat on a sheet pan covered with freezer paper. Plain ole' wax paper would work just fine. The little "stacks" work wonderful. When frozen, the pieces break apart easy for stuffing into quart freezer bags. The quart freezer bags hold serving size batches fine. Enough to last me a day or two at a time. I "squish" as much air out as possible, but not as good as vacuum sucking. The final step is to put the quart bags into a gallon freezer bag. The double bagging seems to really help seal them up and prevent or minimize freezer burn. For any longer term storage or larger quantities, I still use and love my FoodSaver! Anyway, just some thoughts that work well for me. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-24-2008, 02:36 PM	#2
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	Great idea. I need to start doing this as we are forced to eat the same Q for days on end. Not that I'm complaining but smaller portions would be ideal. __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

02-24-2008, 03:01 PM	#3
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	Kapn I'm with you. Just the wife and I now,so when I freeze I use small quanties also. I freeze the Q in 3/4 lb packs or 1 1/2 lb packs dinner for two and lunches for two. The cost of the vacume bags is steep but worth not having to just eat it up. also being able to just warm up the bag from the freezer is nice. We do this camping alot of times __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

02-24-2008, 03:11 PM	#4
Que'inKC is one Smokin' Farker Join Date: 12-27-07 Location: Blue Springs, MO Downloads: 0 Uploads: 0	So let me understand this...You freeze the meat first on the freezer paper, then you package them into freezer bags, then put them back in the freezer? __________________ Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B]

02-24-2008, 04:44 PM	#6
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Explain your reasoning for freezing single slices before bagging and freezing Kapn. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

02-24-2008, 06:09 PM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Thanks for the tips. It's just two of us now and it's hard to package for that sometimes. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-24-2008, 06:58 PM	#9
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Nope. You made it perfectly clear. I always freeze on a sheet pan in separate portions to "solidify" the product. Then I bag and freeze it. __________________ Kevin

02-24-2008, 07:23 PM	#10
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Good tip Kapn. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

02-24-2008, 07:36 PM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	It's really just me here, but there is also the Mother, Daughter (away at school and looking for 'care packages') and the GF... I normally do small quantities (around 8 ounces) in the vac-u-suc and that works out fine for us... What I liked was putting all those small bags into a large bag to keep them organized!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-24-2008, 08:34 PM	#12
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Thanks Kapn, being an old dog........I learn something new here each and every day...... __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

02-25-2008, 03:49 AM	#13
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	It's the way to go Tim! It's getting that way around my place too! I was packaging 8 and 16oz bags, but my wife and daughter are not big on leftovers, so the grab n' go bags work for me. I also have some cheapo square plastic servers I'll freeze bean soups, chili and spaghetti sauces, pop them out ouf the tray and into the Foodsaver bags, double sealed and boil when needed. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-25-2008, 08:58 AM	#14
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC Downloads: 0 Uploads: 0	Not a bad idea. Since I'm single, I'm always looking for new ways to store my leftovers in single serving sizes. I may try your method as opposed to my current method of putting one or two servings into a vacume seal bag and then vac and seal it. __________________ "At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway

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