FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


freezing pulled pork?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
HillBoyJr
Newbie


Joined: 13 Sep 2007
Posts: 52

PostPosted: Tue Nov 06 07 12:46 am    Post subject: freezing pulled pork? Reply with quote

any one know how well it tastes after reheating it?

does the freezing mess with the flavors too much?
Back to top
View user's profile Send private message
southernsmoke
Newbie


Joined: 05 Apr 2006
Posts: 68

PostPosted: Tue Nov 06 07 12:49 am    Post subject: Reply with quote

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 Very Happy
Back to top
View user's profile Send private message
Bedlam BBQ
BBQ Super Pro


Joined: 31 Aug 2006
Posts: 1610
Location: Broken Arrow, OK

PostPosted: Tue Nov 06 07 12:54 am    Post subject: Reply with quote

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
Competition Team
Back to top
View user's profile Send private message
stetch
BBQ Pro


Joined: 31 Aug 2007
Posts: 779
Location: Bay area, California

PostPosted: Tue Nov 06 07 1:43 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
leevis2
Newbie


Joined: 15 Jun 2007
Posts: 91
Location: Endicott, NY

PostPosted: Tue Nov 06 07 2:10 am    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
mhoodnc
BBQ Fan


Joined: 23 Aug 2007
Posts: 344
Location: Charlotte

PostPosted: Tue Nov 06 07 1:27 pm    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
HillBoyJr
Newbie


Joined: 13 Sep 2007
Posts: 52

PostPosted: Tue Nov 06 07 10:56 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
lowrider90
Newbie


Joined: 15 Oct 2007
Posts: 53
Location: Cape Cod

PostPosted: Tue Nov 06 07 11:23 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message Send e-mail Visit poster's website AIM Address Yahoo Messenger
Christopher
Newbie


Joined: 28 Jul 2007
Posts: 32
Location: Toronto

PostPosted: Tue Nov 06 07 11:38 pm    Post subject: Reply with quote

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
Back to top
View user's profile Send private message
Pig Headed
Newbie


Joined: 19 Sep 2007
Posts: 30
Location: Middletown, De

PostPosted: Wed Nov 07 07 4:23 am    Post subject: Reply with quote

I usually seal each bag twice, just for that reason.
_________________
Ron
Pigheaded BBQ
Back to top
View user's profile Send private message Visit poster's website
rjmontana
Newbie


Joined: 23 Nov 2006
Posts: 99

PostPosted: Wed Nov 07 07 7:39 am    Post subject: foodsaver for me too Reply with quote

yep, vac pak all the way..Double seal at the bottom and double seal at the top..Fish bones to the inside..
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group