Looking for a guideline for thawing/eating frozen BBQ.

[blazinfire]

Hey everyone! Hope you all are having a good day. So I fixed a large batch of BBQ the day before yesterday. Cooked Pulled pork, brisket, Chicken and ribs.

I'm just getting to vac-seal and freezing the meat. Some of which is portioned to much.. I really don't like reheating in hot water so I'll thaw out in the fridge heat the food up other ways.

Here's my question. The packs of meat I've portioned out to much, which is mostly pulled pork. If I thaw the meat out in the fridge, How long will I have to eat that meat? The meat has been in the fridge for 1 1/2 days before packing and freezing. It was all wrapped in foil and placed in the fridge for that 1 1/2 days. Normally 5-7 day period for fresh left overs.

Do I have a day or two to eat the rest of the meat if I don't fix all of it once thawed? Or should I be concerned that the 1 1/2 day of being in the fridge before freezing would be harmful to eat the frozen meat a day or two after thawing?

 

[smoke ninja]

I also give leftovers a week. I would just restart the clock from where it was. 5 more days would seem fine to me.

 

[Soybomb]

"restart the clock" is a great way to put it. I eat left overs longer than the .gov recommends but I also am fastidious with cleanliness, I know the temperature of my fridge, I cool large quantities of meat properly, etc.

I'd encourage anyone who smokes a lot to look at sous vide circulators. They're usually like $100 now. Not only can you make some great food with them, but vac packing and rehating leftovers sous vide is great.

 

[blazinfire]

I also give leftovers a week. I would just restart the clock from where it was. 5 more days would seem fine to me.

"restart the clock" is a great way to put it. I eat left overs longer than the .gov recommends but I also am fastidious with cleanliness, I know the temperature of my fridge, I cool large quantities of meat properly, etc.

I'd encourage anyone who smokes a lot to look at sous vide circulators. They're usually like $100 now. Not only can you make some great food with them, but vac packing and rehating leftovers sous vide is great.

Yeah, I assumed it was like a "restart the clock" kinda thing. But a friend of mine and I was talking and they didn't recommend more than a day after thawing because it has sat in the fridge for 1 1/2 days. Said it was a bit different than cooking then freezing the same day. So it got me thinking, Is it really different than cooking and freezing the same day.

Normally I don't have a problem with the portions I make. But honestly there are times where I have a small selection of portion size and I thaw it out and everyone else decides to eat something different. So I'm left with a pretty big portion for one person which is one reason why I don't do the boiling water bath to heat up the BBQ. I just never know when someone isn't gonna want the frozen BBQ