Smoking for the future...

[Yakfishingfool]

OK, so as I've mentioned before, I'm cooking for about 125 people in late august. It's a mid week smoke and no possibility of doing the meats the same day. So here are plans, open for good suggestions.

The party is at 6pm on aug 22nd.
Pulled pork, beans, slaw, coc, brownies.

Going to smoke about 12 butts on the 11th and 12th. Pull, and cool. Then place into vacu-seal packaging with a 1/4 to 1/2 cup of juice, either apple or au ju. Freeze. The day of the event, early am, I will pull the packages to thaw and then bring along the turkey fryer pot and fire up the hot water. Plan on putting packs into the boiling water to reheat then tray and serve. Is this a totally unreasonable thing to do? Or should I try something else. Since I will have several hours before the event I will prep and smoke beans over a few hours. Does this all seem reasonable to you folks? Scott

 

[smokedog]

I have almost an identical situation except with 60ish people.
I am anxious to hear the replies to your post.

 

[Yakfishingfool]

Back to the top for smokedog and me

SD, I;m actually going to try a bit of this as I'm doing a couple of butts this week. Will try to post the result. Scott

 

[pqbbq]

That vacu-seal machine will do the trick!

I have one now but the first time I saw one used was when me and my buddy took our son's on a Stripper fishing trip to Lake Texhoma! All four of us got our limit and we vaccum sealed what we didn't eat that night and I swear 9 months later when I cooked the last of the fish it tasted as good as the day we caught them.

That machine will be perfect for your pulled pork event!

 

[Captain Caveman]

We Vac seal, and reheat in boiling water, as you are planning.
We do it all the time. I doubt that you will need to add any juice to the meat before sealing, infact we chill the meat before vac sealing because the juices prevent the bag from sealing right sometimes.

When reheating, remember a GENTLE boil because the bags WILL come open if boiled too hard.

good luck.

 

[smokedog]

Thanks fellas! :eusa_clap

I'll post a report of how I make out.

Scott-- thanks for letting me step in our your thread--Good luck.

Cooking for a friend who holds house concerts, 40 or so friends, plus a band to feed. It will be a great time, but I'm a bit nervous honestly.

 

[tonto1117]

We Vac seal, and reheat in boiling water, as you are planning.
We do it all the time. I doubt that you will need to add any juice to the meat before sealing, infact we chill the meat before vac sealing because the juices prevent the bag from sealing right sometimes.

When reheating, remember a GENTLE boil because the bags WILL come open if boiled too hard.

good luck.

Yep, I found the same way works well for me also. Also if you have alot of juice left over save it ( defat it) and you can add some of that and apple juice if you feel it's drying out once you tray it. Like Captain Cavman said, be carefull to heat it back up with a gentle boil...... Don't think pulled pork soup would be good!!