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Started By
Message
Freezing bbq for a trip to the beach
Posted on 5/9/14 at 9:47 am
Posted on 5/9/14 at 9:47 am
So I'm going to the beach in a few weeks and we're trying to plan our menu. I'm going to smoke a butt, pull it, and freeze it this weekend. I was also thinking about maybe smoking a few racks of ribs or a brisket. Do those keep well in a freezer (for just a week or two)? If so, what's the method. Unfortunately, my food saver is at the camp so I can't vaccum pack them.
8
Posted on 5/9/14 at 9:48 am to poochie
regular method
butt and brisket keep well
never tried ribs
vacuum seal before freezing if possible
butt and brisket keep well
never tried ribs
vacuum seal before freezing if possible
Posted on 5/9/14 at 9:50 am to Rouge
I'm not sure what the "regular method" is. I just put pulled pork in Tupperware and freeze it. Is that the regular method?
Posted on 5/9/14 at 9:51 am to poochie
regular method of cooking
vacuum seal the meat after it returns to room temp.
freeze
vacuum seal the meat after it returns to room temp.
freeze
Posted on 5/9/14 at 9:51 am to poochie
Mmmm, weeks old frozen preshreded pork butt. Sounds delicious.
Why not do something that keeps better like meat sauce or an etoufee of sorts? BBQ needs to be eaten almost immediately upon removal from smoker or else what is the point? Just braise the pork butt (cubed, in some green chiles and onions pureed with some chicken stock) and bake the ribs in the condo while you sit on the beach.
Why not do something that keeps better like meat sauce or an etoufee of sorts? BBQ needs to be eaten almost immediately upon removal from smoker or else what is the point? Just braise the pork butt (cubed, in some green chiles and onions pureed with some chicken stock) and bake the ribs in the condo while you sit on the beach.
Posted on 5/9/14 at 9:54 am to poochie
i freeze leftover BBQ all the time. i find it keeps just fine. for ribs and brisket, i usually wrap in plastic wrap, then a layer of aluminum foil, and then put it in a freezer safe ziplock bag. i don't have a vacuum sealer; thus, the layers of wrapping. pulled pork, I usually just put it in a ziplock bag.
Posted on 5/9/14 at 9:58 am to Eddie Vedder
Thanks, I'll do that.
I agree, the pulled pork always comes out great when reheated after freezing.
And I'm sure my m-i-l will be cooking some sauces/lasagna to freeze and reheat as also. I handle the meat. (wait, that didn't sound right...)
I agree, the pulled pork always comes out great when reheated after freezing.
And I'm sure my m-i-l will be cooking some sauces/lasagna to freeze and reheat as also. I handle the meat. (wait, that didn't sound right...)
Posted on 5/9/14 at 9:58 am to poochie
vacuum sealing is your best... if you are worried about how long it will keep don't be, a few weeks is nothing.
Place it in some hot water to thaw it when you are ready to eat
Place it in some hot water to thaw it when you are ready to eat
Posted on 5/9/14 at 10:02 am to hiltacular
Like I said, I don't have my food saver so that's not an option.
Posted on 5/9/14 at 10:05 am to poochie
I don't "pull" pork before freezing. Freeze whole and thaw naturally. Less meat surface exposed to the cold.
Posted on 5/9/14 at 10:05 am to poochie
quote:
I'm going to smoke a butt, pull it, and freeze it this weekend.
what i did last year before we left for 30a from nashville was stay up all night the night before and smoke 2 butts.
the next morning i wrapped them with foil & towels, put them in a cooler and we drove 10+ hours (traffic around birmingham SUUUUUUCKED)
when we got to the house we rented (there was 14 of us..my wife's entire extended family) everyone was cranky as hell and tired and nobody wanted to find an open supermarket.
i whipped out the cooler and when i put the pork on the counter..it was still so hot you couldn't touch it..steam pouring off of it.
needless to say i was a damn hero.
so, think about this..if you are a night owl (i am) if you smoke it the night before it will keep all day in a cooler.
Posted on 5/9/14 at 11:51 am to poochie
I've frozen leftover ribs and they do fine. Not quite the same as just off the grill, of course. I vac seal, but if you wrap them tightly in plastic wrap and foil and they aren't going to be frozen for long, you should be able to avoid freezer burn.
With the pulled pork, I wouldn't use a plastic container. Too much room for air. Put it in a ziploc bag and get as much air as possible out of the bag.
We usually cook at the beach since there's so much good seafood available, but I normally bring something for the first night, at least, or for daytime sandwiches and snacking. As BO suggested, a meat sauce for pasta freezes well and travels well. A salad, bread and pasta and you have a good meal. I will sometimes cook a large rump roast with gravy and beans or peas for sides. I do it the day before and it travels just fine the next day. Leftovers make good poboys or sandwiches. I'll make a good chicken salad to have around or buy a large amount from Calvin's.
As you know, I eat gumbo any time and any place. Many times, I make the seafood gumbo "base" without the seafood in it, freeze that and bring it on the trip, buying the fresh seafood at the destination. I sometimes pre-make sauces like remoulade, for example, and then buy the shrimp or whatever. I make mini crawfish pies for apps or snacks and freeze those, but mostly we cook there.
With the pulled pork, I wouldn't use a plastic container. Too much room for air. Put it in a ziploc bag and get as much air as possible out of the bag.
We usually cook at the beach since there's so much good seafood available, but I normally bring something for the first night, at least, or for daytime sandwiches and snacking. As BO suggested, a meat sauce for pasta freezes well and travels well. A salad, bread and pasta and you have a good meal. I will sometimes cook a large rump roast with gravy and beans or peas for sides. I do it the day before and it travels just fine the next day. Leftovers make good poboys or sandwiches. I'll make a good chicken salad to have around or buy a large amount from Calvin's.
As you know, I eat gumbo any time and any place. Many times, I make the seafood gumbo "base" without the seafood in it, freeze that and bring it on the trip, buying the fresh seafood at the destination. I sometimes pre-make sauces like remoulade, for example, and then buy the shrimp or whatever. I make mini crawfish pies for apps or snacks and freeze those, but mostly we cook there.
Posted on 5/9/14 at 12:07 pm to BlackenedOut
quote:pulled pork keeps just fine if vacuum packed
Mmmm, weeks old frozen preshreded pork butt. Sounds delicious.
Why not do something that keeps better like meat sauce or an etoufee of sorts? BBQ needs to be eaten almost immediately upon removal from smoker or else what is the point? Just braise the pork butt (cubed, in some green chiles and onions pureed with some chicken stock) and bake the ribs in the condo while you sit on the beach.
Posted on 5/9/14 at 12:09 pm to CAD703X
quote:when I do this, I make sure my temp is set right and and go to sleep. When I wake up randomly in the night, I check my maverick temp and go back to sleep.
what i did last year before we left for 30a from nashville was stay up all night the night before and smoke 2 butts.
Posted on 5/9/14 at 1:05 pm to poochie
I know I should tell you that frozen is not as good as fresh off the smoker, but we freeze Pulled pork and ribs and they do fine.
Try to get the air out of the bag/container. We put pulled pork up in zip lock freezer bags after squeezing as much air out as we can.
Cut to size and then wrap ribs in plastic wrap a few layers thick and then drop them on a gallon zip lock bag, or leave whole slab and wrap in a few extra layers of plastic wrap.
Heat in microwave.
As an interesting alternative method for heating, heat the pulled pork in a hot skillet, until it gets a little crust and then dump a few tablespoons of BBQ sauce on the (crisper than it was out of the bag pork) and let it sizzle a minute or two before removing from the skillet onto the bun or plate. Gives a different mouth feel to the reheated meat that is nice.
Try to get the air out of the bag/container. We put pulled pork up in zip lock freezer bags after squeezing as much air out as we can.
Cut to size and then wrap ribs in plastic wrap a few layers thick and then drop them on a gallon zip lock bag, or leave whole slab and wrap in a few extra layers of plastic wrap.
Heat in microwave.
As an interesting alternative method for heating, heat the pulled pork in a hot skillet, until it gets a little crust and then dump a few tablespoons of BBQ sauce on the (crisper than it was out of the bag pork) and let it sizzle a minute or two before removing from the skillet onto the bun or plate. Gives a different mouth feel to the reheated meat that is nice.
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