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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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07-07-2008, 10:42 AM | #1 |
Full Fledged Farker
Join Date: 01-12-08
Location: carlyle, illinois
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should i refrig or freeze the butts
i'm cooking 5 butts for a party saturday. i'm cooking the today , tonight or tommorrow. should i refrige or freeze till saturday afternoon. i know i've kept cooked butts in the fridge for a week but thats about max for me. i want the meat to be as good as it can be. what you guys think. thanks, wheels.
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WHEELAN'S BARBECUE SHACK ROOSTERS RIB RUNNERS BBQ TEAM EL by Ole Hickory Pit Boss by American Barbecue Systems w Digi Q All Star by American Barbecue Systems Weber Cowboy Campfire Grill Char-Griller Duo |
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07-07-2008, 12:19 PM | #2 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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If I was doing it, I would pull the meat, vacu-suck it and keep it in the fridge. Of course, that would be for my personal use.
If I was cooking for a group I might freeze it.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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07-07-2008, 12:23 PM | #3 |
Full Fledged Farker
Join Date: 09-13-07
Location: Sugar Creek, MO
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I would and have frozen right after i cut it up. than thaw and reheat the day you will be eating it. If it was only a day or two i would fridge it but any more than that put it in the freezer.
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Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP) |
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07-07-2008, 12:26 PM | #4 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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has anyone ever tried freezing a cooked butt whole, then thaw, rewarm and pull at a later date? I've always wondered how that might work.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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07-07-2008, 12:39 PM | #5 |
Full Fledged Farker
Join Date: 01-12-08
Location: carlyle, illinois
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i should have been a little clearer. i would like to leave them whole till the party. i have put cooked whole butts in the fridge and reheated them and they seem to be as good or better than the day they were cooked. i'm just not sure if 4 days is a little too long for the fridge.
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WHEELAN'S BARBECUE SHACK ROOSTERS RIB RUNNERS BBQ TEAM EL by Ole Hickory Pit Boss by American Barbecue Systems w Digi Q All Star by American Barbecue Systems Weber Cowboy Campfire Grill Char-Griller Duo |
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07-07-2008, 01:22 PM | #6 | |||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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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. |
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07-07-2008, 03:01 PM | #7 | |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Quote:
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Jim |
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07-07-2008, 04:39 PM | #8 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Yep - that is usually what I do - freez the whole thing. Works out just fine, but it does take longer to reheat but I haven't noticed any loss of goodness.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-07-2008, 06:02 PM | #9 | |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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Quote:
Thanks. I'll cook two the next time and freeze one. How do you cool them prior to freezing? I was thinking let it air cool to where you can comfortably touch it and then into the frig for a while, then to the freezer, then vac-bag it and into the deep freeze. How are you doing it? I love pulled pork, but I have never liked the pulled pork reheated. To me it seems to loose some of it's original goodness. It's soooo good fresh off the pit. That's when I thought of freezing it whole.
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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07-07-2008, 09:26 PM | #10 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Once I pull them I will cooler them for a while and then into the fridge - if I am really motivated I will vacume seal as soon as they are cool and right into the freezer. We reheat the whole thing in the oven @ 225 then pull and serve.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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07-08-2008, 06:53 AM | #11 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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Thanks!
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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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07-08-2008, 08:14 AM | #12 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
First and foremost you are leaving the meat in a bacteria friendly temp zone... Again, I always worry about others that may eat my food... Second, I would think that this would give the meat a chance to dry-out more than if it was cooled quicker... I normally take the meat out of the cooler, put it on a pan and put it into the freezer for about half an hour to get it chilled as quickly as I can. I then do the cryo-suck thing and it goes back into the freezer for storage. I agree that there is no better pulled pork than right off of the pit. If you haven't tried the cryo-suck, freeze, boiling water to re-heat, do so. You would be amazed how the flavors have blended. I really try to avoid the microwave for re-heating meat, especially pulled pork. IMHO it just turns it into smoked pork mush...
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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. |
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