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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-24-2005, 12:35 PM   #1
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default Freezing pulled pork

Every year my sister attends a folk festival, and I usually do some meat for her to share with folks in camp. This year she has requested pulled pork. I'll probably cook a week or two in advance and freeze it for pickup later.

I'm planning to pull it and FoodSaver it. My question is with or w/o sauce? Probably doing a vinergar based sauce. Also considered freezing the butts whole since she will have access to a pit to warm it up, and package the sauce seperately.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is online now   Reply With Quote


Unread 04-24-2005, 12:40 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

The FoodSaver will be ruined if you have too much liquid in the bag. It will get sucked into the pump and kill it

I use the Foodsaver for long term, portion sized helpings, and boil the bag to reheat.

For short term storage, I might just freezer bag them and keep it easy.
Just a thought.

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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 04-24-2005, 01:09 PM   #3
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

If you are freezing just the pork (no sauce), you can use the Foodsaver without a problem. Just take a paper towel and fold it so it fits across the bag, and put it in just above the pork. Then, any liquid that would normally get sucked in will be soaked up in the paper towel.

Or, freeze the pork in blocks in containers, with or without sauce, and then vac seal the blocks...
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 04-24-2005, 01:09 PM   #4
dxesmkr
On the road to being a farker
 
dxesmkr's Avatar
 
Join Date: 10-29-03
Location: Upstate SC
Downloads: 0
Uploads: 0
Default

I've done it both ways and both ways work.I agree with Tim for short term I would use a freezer bag.You could also pull it,put in a pan,seal it with foil, freeze,and will be ready for pit on reheat.Right before heating add some apple juice and water to the pan for moisture and steam.Send the sauce along seperate.Your sis would appreciate less prep work vs. having to pull it there.

Willy T.
www.willytsbbq.com
dxesmkr is offline   Reply With Quote


Unread 04-25-2005, 08:56 AM   #5
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

Already froze mine for use in a couple weeks. I just expanded my normal thing of foodsavering it for home use. No sauce and then I'll boil it to thaw/warm and throw it in a roaster with some sauce. I don't sauce it much - just enough to keep it moist as it reheats.
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 10 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about freezing Pulled Pork. ShortEnd Catering, Food Handling and Awareness 7 03-07-2011 06:37 PM
Freezing Pulled Pork BubbaBones Catering, Vending and Cooking For The Masses. 19 11-07-2010 12:58 PM
Freezing/reheating pulled pork Montezumasdaddy Q-talk 14 11-03-2010 05:23 PM
Freezing Pulled Pork? hydramax Q-talk 22 08-15-2008 07:10 PM
Freezing pulled pork stockli Q-talk 23 08-23-2007 07:26 PM

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 09:27 AM.


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.
no new posts