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HillBoyJr Newbie
Joined: 13 Sep 2007 Posts: 52
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Posted: Tue Nov 06 07 12:46 am Post subject: freezing pulled pork? |
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any one know how well it tastes after reheating it?
does the freezing mess with the flavors too much? |
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southernsmoke Newbie
Joined: 05 Apr 2006 Posts: 68
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Posted: Tue Nov 06 07 12:49 am Post subject: |
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It will be fine. Just make sure you get all the air out of the bag (if thats what your using) and make sure its sealed tight.
I just had to freeze a bunch because my wife didnt listen to me as usal when I told her 1- 7 lb'er would be enough for Tamales  |
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Bedlam BBQ BBQ Super Pro

Joined: 31 Aug 2006 Posts: 1610 Location: Broken Arrow, OK
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Posted: Tue Nov 06 07 12:54 am Post subject: |
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Use a Vacu-Sealer. You can toss the sealed bag in a pot of boiling water for 20 minutes and it comes out just as fresh as if it just came out of the smoker. _________________ Steve
Stumper clone with Stoker
Bedlam BBQ
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stetch BBQ Pro

Joined: 31 Aug 2007 Posts: 779 Location: Bay area, California
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Posted: Tue Nov 06 07 1:43 am Post subject: |
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i freeze it all the time, usually without sauce as I add it to my beans pulled.
I just put about 1/4-1/2 a lb in a quart sized freezer ziplock, roll it tight, seal it, and label it.
I freeze everything I cook, as I always intentionally cook too much so I can have lunches long after the safe leftover phase is done.
Between the microwave (for when I'm in a hurry) and just throwing a bag or two in the fridge a day in advance I can get bbq fast or when needed. |
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leevis2 Newbie
Joined: 15 Jun 2007 Posts: 91 Location: Endicott, NY
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Posted: Tue Nov 06 07 2:10 am Post subject: |
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just used some that i had frozen for some chilli yesterday. Came out great! _________________ "I'd rather have a bottle in front of me, than a frontal labotomy"
- The Nuge |
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mhoodnc BBQ Fan

Joined: 23 Aug 2007 Posts: 344 Location: Charlotte
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Posted: Tue Nov 06 07 1:27 pm Post subject: |
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Learned this recently.....if possible pull big chunks for freezing.
You can pull or chop smaller on the reheat.
Mist with apple juice before heating up.
Had some tonight, was really good. |
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HillBoyJr Newbie
Joined: 13 Sep 2007 Posts: 52
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Posted: Tue Nov 06 07 10:56 pm Post subject: |
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thanks for the replies.
i am using a vac-sealer so i thought would help.
i was also toying with the idea of doing it in really big chunks, remove the bone and then "pulled" into 3-4 pieces.
thanks again |
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lowrider90 Newbie
Joined: 15 Oct 2007 Posts: 53 Location: Cape Cod
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Posted: Tue Nov 06 07 11:23 pm Post subject: |
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HillBoyJr wrote: | thanks for the replies.
i am using a vac-sealer so i thought would help.
i was also toying with the idea of doing it in really big chunks, remove the bone and then "pulled" into 3-4 pieces.
thanks again |
I like this idea, I vacuum seal everything from ribs to brisket. Pulled pork IMHO thaws better if the the chunks are bigger. I try to pull what i will use and will last in the meat drawer of my fridge. Then vacuum seal the rest.
If you dont have a sealer, someone else in this thread said he uses a ziplock bag rolling the air out then freeze This works too. _________________ LANG 48 PATIO
BRADLEY SMOKER |
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Christopher Newbie

Joined: 28 Jul 2007 Posts: 32 Location: Toronto
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Posted: Tue Nov 06 07 11:38 pm Post subject: |
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Vacuum sealers work wonders with leftover Q, especially pulled pork and brisket. As others have stated, pop the sealed bag in boiling water for 20 minutes and you'll be hard pressed to tell the difference between fresh and reheated.
Here's a bag I did that didn't seal 100% because I didn't notice it had a tiny wrinkle in it when I sealed it. I usually seal about 1.5 pounds per bag.
 _________________ Chris
Big Smoke Que N Brew |
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Pig Headed Newbie

Joined: 19 Sep 2007 Posts: 30 Location: Middletown, De
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Posted: Wed Nov 07 07 4:23 am Post subject: |
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I usually seal each bag twice, just for that reason. _________________ Ron
Pigheaded BBQ |
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rjmontana Newbie
Joined: 23 Nov 2006 Posts: 99
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Posted: Wed Nov 07 07 7:39 am Post subject: foodsaver for me too |
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yep, vac pak all the way..Double seal at the bottom and double seal at the top..Fish bones to the inside.. |
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