Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
11-10-2011, 09:18 PM | #1 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
A proven freeze/reheat method for boston butts?
Anybody got one to share? I did a search and found lots of suggestions, but some were followed with statements like "don't blame me if it doesn't work!" I'm doing two large butts (I'm told) for an informal wedding reception, and I can't cook them fresh due to my work schedule. Proven methods are much appreciated, my brethren!
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
|
11-10-2011, 09:29 PM | #2 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
|
I freeze in a Foodsaver bag, then just drop in a pot of boiling water for 5-10 minutes.. works great.
|
|
Thanks from:---> |
11-10-2011, 09:32 PM | #3 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
Foodsaver bag? Are these like normal freezer bags but made for boiling or what? I have read about vacuum bags being boiled, but I didn't know anything about these!
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
|
11-10-2011, 09:51 PM | #4 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
|
|
|
Thanks from:---> |
11-10-2011, 10:06 PM | #5 |
Found some matches.
Join Date: 04-19-09
Location: Bedford, PA
|
Yes, freezing in zip-lock freezer bags works great and thawing in water. But do you need to freeze or just refrigerate the butts?
Here is a blog post I wrote a while back on cooking pulled pork in advance: http://www.smokymtbarbecue.com/2011/...rk-in-advance/ It has worked well for us. And yes, we do have experience in cooking Boston butts: http://www.smokymtbarbecue.com/2011/...2-pig-roaster/ Have fun!
__________________
Lavern Gingerich / Meadow Creek Online Brand Ambassador / StoryQue founder |
|
Thanks from:---> |
11-10-2011, 10:22 PM | #6 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
Oh, okay. Thanks for the advice! Looks like I may have to purchase one of these!
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
|
11-10-2011, 10:37 PM | #7 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
|
Here's the one I have.. http://www.foodsaver.com/product.aspx?pid=7190
I've also warmed pulled pork on site just in an aluminum pan, foiled on a Weber grill.. |
|
Thanks from:---> |
11-10-2011, 10:52 PM | #8 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
[QUOTE=seriousbbqs;1847010]Yes, freezing in zip-lock freezer bags works great and thawing in water. But do you need to freeze or just refrigerate the butts?
Well, I really need to freeze them since the cook to deliver time will be about a week apart. I would eat BBQ after it's been cooked for a week, but I wouldn't feed it to anyone else!
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
|
11-10-2011, 10:59 PM | #9 | |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
Quote:
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
|
|
11-11-2011, 02:41 PM | #10 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
|
Put it in a zip lock freezer bag and throw it in the freezer. When you ready to serve dump it in a sauce pan with a tiny bit of water and set it on low and keep moving it around every once in awhile until it warm enough to serve.
__________________
Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
|
Thanks from:---> |
11-11-2011, 03:27 PM | #11 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
|
What he said, but think about using some apple juice in place of the water. Either way, this method works great .
__________________
Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
|
Thanks from:---> |
11-11-2011, 05:25 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
|
Go ahead & get the Food Saver . Once you find out how easy it is to vacu-suck & freeze stuff, you'll be buying all kinds of meat in bulk & breaking it down. I buy the 10 pound tubes of 93% burger when they're on sale and put it into one pound vacu-suck bags then squash them flat before freezing, they don't take up much room that way. A couple of weeks ago I cooked up four nine-pound butts and vacu-sucked them into one pound bags - now I can have pulled pork ready with 10 minutes notice .
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
|
Thanks from:---> |
11-11-2011, 05:56 PM | #13 |
Got Wood.
Join Date: 06-08-09
Location: St. Louis Missouri
|
If you have a Good Will or other thirty store, you may find one there. I have picked up two Food Saver brands for as little at $15 new in the box, and picked up the $299 for $35. Just never know.
|
|
Thanks from:---> |
11-11-2011, 06:06 PM | #14 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
Whenever you freeze anything, air is your enemy. Do everything you can to get air out of your container or bag. I freeze pulled pork all the time in vacuum sealed bags, for six months or more, with not loss in quality.
If you use ordinary ziplock bags, don't freeze for too long -- no more than a week or two. And, try to get as much air out of the bag as you possibly can. CD |
|
Thanks from:---> |
11-11-2011, 06:06 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
I just had a similar situation - did 46# cooked weight of pulled pork. The vacuum seal bags and boiling to reheat worked fantastically - I can't think of a better way to do it. You might wanna see if you can find a good deal a unit, it'd be well worth it. If not, like others have said, reheat, move it around, keep it moist with AJ.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Boston Butt- is there a fast cook method? | Sly-one | Q-talk | 16 | 10-26-2011 11:24 AM |
Butts, done today for party in 30, freeze whole or pulled? | Rubmybutt | Q-talk | 4 | 06-05-2011 07:40 PM |
Pork Butts and Reheat question | BlkJeep | Q-talk | 22 | 11-12-2009 06:24 PM |
should i refrig or freeze the butts | wheels61 | Q-talk | 11 | 07-08-2008 08:14 AM |
Cooking Butts to reheat OR finish and eat the next day. | kickassbbq | Food Handling General Discussion | 4 | 06-26-2006 05:21 AM |
Thread Tools | |
|
|