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Freezing BBQ/Smoked Meats
#12320661
07/02/17 01:24 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
Let's just say I smoked a brisket and I wanted to eat it LATER on. I'm thinking freezing it. Whether it be ribs, or chickens, or a thick steak, pulled pork......what is the procedure in freezing...if any?
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12320722
07/02/17 02:27 PM
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Joined: Jul 2012
Posts: 12,214
Cast
TFF Guru
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TFF Guru
Joined: Jul 2012
Posts: 12,214 |
Vacuum pack and freeze away.
Cast I have a short attention spa
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12321006
07/02/17 07:05 PM
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Joined: Jan 2013
Posts: 79
shutupandfish
Outdoorsman
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Outdoorsman
Joined: Jan 2013
Posts: 79 |
If I'm going to eat it within a week or two, I just wrap in foil and freeze and then reheat in oven in the foil. If I'm freezing it for longer I vacuum seal and take out of vacuum pack and wrap in foil to reheat. I've only done this with ribs and brisket, not sure how chicken or steak would workout but I bet would work fine with pork butt.
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12321104
07/02/17 08:31 PM
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Joined: Jun 2014
Posts: 557
Lloyd5
Pro Angler
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Pro Angler
Joined: Jun 2014
Posts: 557 |
Vacuum pack will give you best results. But for whatever reason once it is frozen and reheated it is never near as good as just cooked. Still, sometimes you just have to.
Last edited by Lloyd5; 07/02/17 08:31 PM.
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12321147
07/02/17 09:11 PM
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Joined: Jul 2012
Posts: 12,214
Cast
TFF Guru
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TFF Guru
Joined: Jul 2012
Posts: 12,214 |
Add Sous Vide to vacuum pack to maintain the freshness.
Cast I have a short attention spa
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12323683
07/04/17 06:29 PM
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Joined: Sep 2008
Posts: 5,190
fishslime
TFF Celebrity
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TFF Celebrity
Joined: Sep 2008
Posts: 5,190 |
I agree with the vacuum pack as well as the fact that some of the smoke flavor is definitely lost when reheating regardless of how it is frozen. Perhaps if it were reheated on a smoker, it might be better but have never tried it.
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Re: Freezing BBQ/Smoked Meats
[Re: Cast]
#12327067
07/06/17 09:58 PM
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Joined: Jan 2009
Posts: 14,320
river-rat
TFF Guru
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TFF Guru
Joined: Jan 2009
Posts: 14,320 |
Vacuum pack and freeze away. This
"I have not failed, I just found 10,000 ways it won't work". Thomas Edison
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12327146
07/06/17 10:57 PM
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Joined: Nov 2002
Posts: 4,439
Gamblinman
TFF Team Angler
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TFF Team Angler
Joined: Nov 2002
Posts: 4,439 |
Most vacuum bags are simmer safe. I drop them into hot water on the stove to re-heat. No loss of flavor or smoke, and it doesn't dry out.
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Re: Freezing BBQ/Smoked Meats
[Re: Cast]
#12327249
07/06/17 11:55 PM
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Joined: Mar 2010
Posts: 3,606
ChuChu1
TFF Team Angler
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TFF Team Angler
Joined: Mar 2010
Posts: 3,606 |
Add Sous Vide to vacuum pack to maintain the freshness. Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature much lower than normally used for cooking (typically around 55 to 60 C (131 to 140 F) for meat, higher for vegetables). The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Snowflakes and entitled brats will be the doom of America!
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Re: Freezing BBQ/Smoked Meats
[Re: V-Bottom]
#12334584
07/11/17 08:38 PM
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Joined: Mar 2011
Posts: 171
GunsUp18
Outdoorsman
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Outdoorsman
Joined: Mar 2011
Posts: 171 |
Yes I vacuum seal mine then simmer to reheat and it tastes like it just came off the pit.
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