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Need advice on how to keep BBQ for a week?

Discussion in 'General Discussion' started by pyre, Aug 15, 2006.

  1. pyre

    pyre Meat Mopper OTBS Member

    I'm going on a float trip in two weeks, and I'd love to take a big batch of pulled pork with me.

    The only time I'll have to cook it up will be the weekend before, so I'm wondering what I might have to do to keep the pork good for a week until we are ready to eat?

    I'm thinking that refridgeration might not be enough to keep it for a week, so freezing is probably my best option.

    Should I pull it and freeze it for a week? Leave it whole and freeze it, reheat then pull the night before? Finishing sauce before freezing?

    Any help would be appreciated!
  2. smokemack

    smokemack Smoking Fanatic OTBS Member

    Here’s how I would handle it. I would pull it all, save ALL juices. I would get some 1 gallon Zip Lock bags and distribute the pork/juice evenly into as many bags as it takes. Zip the bags until almost closed, squeeze out as much air as possible, finish the zip (seal the bag). Then lay the bag flat and “pat†it to make it evenly thick, and to get the meat “swimming†in the juice. Freeze it flat, so that you can stack them evenly in your cooler. Have a fun trip!!
  3. How about vacuum sealing it? I've gotten slices of ham, smoked pork loin, etc. that way shipped by smoke houses or meat markets. It was shipped without freezing.
  4. willkat98

    willkat98 Smoking Fanatic OTBS Member

    pull it, vacuum seal it, and freeze it.

    Get those freezer blue packs, and even a cheap styro box (shipper place I've used) and your good to go.

    I have kept stuff forzen for 4 days without opening, but cold enough for safe food storage for 8 days.

    But keep the box out of the sun, and eat it no later than day 6, just to be safe
  5. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    When the disaster hits, I want to be in WilKats life boat :mrgreen:
  6. icemn62

    icemn62 Smoking Fanatic OTBS Member

    I want in that boat as well. Maybe Bill will bring his rib sauce...
  7. smokemack

    smokemack Smoking Fanatic OTBS Member

    A vacuum seal would be ideal. I guess I didn't think of that because I don't own one. My Dad has one and uses it for storing the bulk meats he buys from Sam's as well as his smokes...
  8. cheech

    cheech Master of the Pit OTBS Member

    What BBQ can last more than one day?! It never does at my house. ;) In the past I have done just that heat, pack in vacuum bags, freeze, consumed mass quantities of adult beverages and then took it out and placed in a crock pot and tada it is good as the day I made it.
  9. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    JMack- A nice feature of using vacuum seal bags is the ease of reheating. Just drop an unopened bag into a pot of boiling water, let it boil for 10-15 minutes-open the bag and serve.