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What do you do with a Butt after the first date?

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smokeusum

smokeusum

Smoking Fanatic
Original poster
Jan 13, 2013
571
26
Charlotte, NC
I do not freeze meat, I may buy meat that has been previously flash frozen post slaughter, pre-delivery to my local grocer, but I do not buy frozen meat, I do not freeze meat after purchasing and I sure as heck don't freeze it after being cooked.

I buy it as I go, what I don't eat, I toss. I also abhor "re-heated" meat--especially pork and chicken. So for those of you they don't freeze, how to you re-invent you meat after you smoke it?

For the pork I smoked yesterday, I made modified "Shepards Pie" using pulled pork and a great sauce in place of the beef and ketchup with a bit of awesomely thick bacon ;)

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My pulled pork from yesterday is underneath the bacon underneath my "holy rack" so the fat could drop in with the pork.

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Under the broiler! PP, layered with mashed potatoes, BBQ sauce, Chedder chunks and topped with bacon :)
 
what is wrong with freezing cooked meat?  there is only 2 of us in our house.  If I didn't freeze it I would end up throwing away the majority of what I cooked.
 
stevensondrive said:
what is wrong with freezing cooked meat?  there is only 2 of us in our house.  If I didn't freeze it I would end up throwing away the majority of what I cooked.
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I agree I intentionally make extra, freeze it in serving size portions for quick heat ups though out they week. I've done chicken,ribs,pulled pork and brisket.
 
fish killer said:
I agree I intentionally make extra, freeze it in serving size portions for quick heat ups though out they week. I've done chicken,ribs,pulled pork and brisket.
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 I usually try to fill my smoker, saves fuel. With meat prices these days I just can't afford to throw it in the trash!
 
I buy meat when it is on sale and freeze until ready to use. I buy meat in bulk, portion into meal size vac seal bags and freeze. I freeze leftovers as well, depending on what it is, but surely reheat leftovers for lunches and for use in other dishes. Can't afford to do it any other way. Sorry for the hijack, I know you were soliciting feedback from the folks who don't freeze, just had to add my .02
 
Hmmm...
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How about some PP added to baked beans as a little extra special side item!

Also, I haven't done it yet, but I'm reading about it... canning!

Seriously, homemade canned soups have got to taste better than Campbell's Chunky, bleh!

BTW, I freeze meat too. Tastes good to me.

Its the bread, rice, and pasta that doesn't taste right reheated after frozen. I'll eat it tho. :p
 
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How about a pulled pork potato hash?  Could you tell us why you don't freeze meats. I have a buddy that refuses to eat left overs of any kind. That's OK.....more for me!
 
I freeze too.  With our family...go to the grocery store once a week.  On a budget and get things that go on sale.  Freeze for later when I get some good deals.  Leftovers...get frozen for later..(.if they are freezer safe after cooking).  Kids go back to college...send home cooked things back with them.

I cook extra PP so I can put it in the freezer.  I love Brunswick stew....want to make some later this Winter.  Gotta get some pork done tho!
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The only thing I don't like frozen are breads.

My 2 cents.
 
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KathrynN said:
I freeze too.  With our family...go to the grocery store once a week.  On a budget and get things that go on sale.  Freeze for later when I get some good deals.  Leftovers...get frozen for later..(.if they are freezer safe after cooking).  Kids go back to college...send home cooked things back with them.

I cook extra PP so I can put it in the freezer.  I love Brunswick stew....want to make some later this Winter.  Gotta get some pork done tho!
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The only thing I don't like frozen are breads.

My 2 cents.
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A lot of things freeze wonderfully, but bread isn't one of them.
 
There is not a meat that comes out of a smoker that can't be turned into Chili, Soup or Hash. Pork goes in Beans or Greens, Beef good for Tacos or Sloppy Joe's. Poultry and Fish go in Salads and Dips. The only thing that goes in the trash is Egg Shells and Coffee Grounds and that's only because I have no need for compost. We don't have the luxury  to toss anything that is not rotten or stinky.

I have to agree that Sliced Bread and Buns are nasty post thaw but when it comes to Italian and French Bread if it does not get eaten the day of purchase, it gets wrapped well an in the deep freeze. When needed 10-20 minutes in a cold Oven set to 300*F and allowed to heat...You got damn near Bakery Fresh Bread...Y'all think that Basket of Hot Rolls or fancy Bread Board in the Nice Restaurants are Fresh Baked? Many Restaurants buy from one of the many Commercial Bakeries that Par-Bake and Freeze, such as Rich's Foodservice...JJ

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Chef JimmyJ said:
There is not a meat that comes out of a smoker that can't be turned into Chili, Soup or Hash. Pork goes in Beans or Greens, Beef good for Tacos or Sloppy Joe's. Poultry and Fish go in Salads and Dips. The only thing that goes in the trash is Egg Shells and Coffee Grounds and that's only because I have no need for compost. We don't have the luxury  to toss anything that is not rotten or stinky.

I have to agree that Sliced Bread and Buns are nasty post thaw but when it comes to Italian and French Bread if it does not get eaten the day of purchase, it gets wrapped well an in the deep freeze. When needed 10-20 minutes in a cold Oven set to 300*F and allowed to heat...You got damn near Bakery Fresh Bread...Y'all think that Basket of Hot Rolls or fancy Bread Board in the Nice Restaurants are Fresh Baked? Many Restaurants buy from one of the many Commercial Bakeries that Par-Bake and Freeze, such as Rich's Foodservice...JJ

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never really thought of that... haha. Ya come to think of it, most bread we eat at resteraunts probably has been 32˚ at some point...
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Tamales are awesome!  And I make them with the left over pulled pork. 

Save the leftover juice from the pork and put it in the fridge.  The fat will separate from the au ju.  Use the fat in the Maza.... Yummmm!!!

Aaron.
 
I almost always freeze some pulled pork.  However, I also use left over PP in several other dishes such as chili, pizza, etc.

I like the idea of the shepard's pie and may have to give that a go!

IMHO - there is absolutely nothing wrong with frozen meat as long as you don't ruin it before freezing.  What I mean is, if you add a vinegar based sauce to pork or beef before you freeze it you risk making it kind of mushy.

Bill
 
Homemade tamales are soo soo good. In San Francisco there is a small, hole in the wall, Mexican restaurant that sells hand made tamales. The day before Thanksgiving they have a line of customers that goes half way around the block. Customers are limited to 4 dozen per purchase.
 
This is not an issue since I have two boys getting into their teens.  (They almost got me in trouble with the DFS because they ate all of my ribs a few weeks ago while I was letting them rest and I didn't get a one... I would never beat my kids but that day I wanted to) But I digress, I usually or use to plan on three meals for the smoke as I only smoke on Saturday, Sunday or both.  A few weeks ago we did an eye of round and for dinner it was roast beef for breakfast it was steak omelet and for lunch it becomes cold roast beef sandwiches.  I usually only buy meat that feeds four to six people as not to have to many left overs.  I don't mind left overs but I travel often and so it is not always reasonable. I do have to try the tamales though, yumm
 
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