What to do with all of the leftovers.

[appwsmsmkr1]

Sometimes it's pointless to only smoke one thing in my 22" wsm. For example, yesterday I smoke 4 racks of bb ribs and have a lot left over. (Long story) I can only give away so much. How do you take care of your left overs? It's just way too much for the two of us even with a hearty appetite.

 

[dward51]

Foodsaver vacuum pack the left overs (or use a similar vacuum pack machine).  They are about $120 at Sam's Club and well worth it if you don't have one already.

When I fire up the WSM for pork shoulders, I usually do 4 and vacuum pack the pulled pork to store in the freezer.  The kids take some and I will use the rest over a few months to make pork sandwiches or Brunswick stew.  I have done as many as 12 fatties at a time and they keep just fine in the freezer.  Thaw them and slice 'em up. I reheat fatty slices in my cast iron skillet as it gives a nice caramelization to the cheese on the cut ends as it heats them up.

No reason you could not do ribs, brisket, fatties, chicken, pretty much anything this way.  You can also reheat in the vacuum bags (some are boil in bag rated and others are not and can be used at "near" boiling temps, so check with who made the bags about reheating procedure). 

 

[seenred]

A vacuum sealer is a good investment.  My vacuum-packed leftovers (when I have them, which is not often) keep nicely for long periods of time in the freezer.  When I take something out of frozen storage, I prefer to remove it from the vacuum pack and double wrap it in foil, spritz with a little something (apple juice, finishing sauce, au jus, etc.), and reheat in the oven at about 300*.  It comes out of the oven almost like it was just cooked in the smoker.

 

[appwsmsmkr1]

Oh and I have a SAMs club membership too. I'll have to check it out! Thank you

 

[kathrynn]

Vac sealers are the way to go.....no freezer burn.  I can already tell the difference.  Worth the $

 

[smokinhusker]

Looks like you got the answer! I've also removed the meat from the bones and added it to beans and such. 

 

[dward51]

The VacMaster Pro 140 also gets excellent reviews. It has a double strip heat bar for two seals on the bags.  They sell these at Vacuum Sealers Unlimited. Lisa B. from Vacuum Sealers Unlimited is a Forum Sponsor.  They offer SMF members a discount on purchases.  Here is the current code and a link to the info on the VacMaster Pro 140 which after a discount would be comparable to the Food Saver at Sam's Club in price:

http://shop.vacuumsealersunlimited.com/VacMaster-Pro-140-876140.htm

Originally Posted by Lisa B  


Hi everyone,

This winter seems to be flying by! The February discount code expired, and I want to give all my Smoking Meat forum members the new discount code. The new code is valid through March 31, 2013.

Save 10% off all of your FoodSaver supplies and our VacMaster vacuum sealing residential equipment.

Just enter  SM313  at checkout and the discount will automatically be applied. 

We also carry chamber vacuum machines and supplies for the professional smoker!

Take care, and thanks for your business! 

Lisa

http://VacuumSealersUnlimited.com

 

[appwsmsmkr1]

Awsome thank you!