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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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02-07-2009, 08:06 PM | #1 |
On the road to being a farker
Join Date: 10-04-08
Location: Brighton, Co
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Frozen Butt question
I'm cooking a couple of Butts tomorrow for pulled pork sandwiches that I will be serving next weekend. I will go ahead and pull them, package them with the foodsaver and freeze. My question is what is the best way to reheat the pulled pork to keep it moist?
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22" Weber, Char-Griller Pro offset, Traeger Texas grill, BGE small and 3 Turkey Fryers |
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02-07-2009, 08:09 PM | #2 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Put the foodsaver bags with the pork in hot water and slowly bring them up to serving temp.
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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02-07-2009, 08:21 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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^^^^What he said. Pure gold.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-07-2009, 08:24 PM | #4 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Ditto.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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02-07-2009, 09:14 PM | #5 |
On the road to being a farker
Join Date: 10-04-08
Location: Brighton, Co
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Thanks, Looks like that's the plan. I'm putting on about 30 pounds of butt so I'm thinking I will have about 15 to 20 pounds of pulled pork. I will heat it up in the water and serve it out of a crock. People will be eating it all afternoon. It's a Daytona party.
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22" Weber, Char-Griller Pro offset, Traeger Texas grill, BGE small and 3 Turkey Fryers |
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02-08-2009, 01:17 AM | #6 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Just make sure fire isn't to hot where bag melts to bottom of pan. Don't ask me how I know. Add a little Apple juice and Rub mixed in before sealing bags. Also helps if meat is chilled.
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03-02-2009, 06:17 PM | #7 |
Full Fledged Farker
Join Date: 03-05-08
Location: Pensacola, FL
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how long does it take to get them to serving temp? I am about to try boiling a bag have no idea how long to do it for.
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Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker |
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03-02-2009, 07:40 PM | #8 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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Simmer, do not boil! depends on how much is in there, but from frozen maybe 20-30 mins
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03-02-2009, 07:45 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Yep, good advise!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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