I just got a question about freezing BBQ and I thought I’d share.
Can pulled pork be frozen? Do you just thaw it out or put it in hot water? And about how long will it keep?
As much BBQ as I cook at competitions, I am constantly freezing BBQ. It’s perfect to save for your beans or give to family and friends.
And if I’m having people over to watch football, I’ll thaw some BBQ out, make a cheese dip, grab some tortilla chips and jalapenos… and I’ve got some really good BBQ nachos. To go along with my wings of course.
It’s no problem freezing cooked Q.
The food saver is what I use. I have a freezer full of these vacuum-sealed bags. I’ve got some in my mom’s freezer… they are just stashed all over town.
For reheating there’s several options.
I use a pot of boiling water most if the time because it’s quick. Place the frozen pack in the pot and bring it to a boil. Let it go about 5-10 minutes and shut off the heat. Let it soak for about 10-15 more and it’s ready to eat.
If I have advanced notice, I’ll let it thaw in the refrigerator then warm in the oven. I’ve used crockpots, sauté pans, and even the microwave in a pinch.
Of course it’s not as good as fresh if the pit, but it’s still quality BBQ and it’ll keep for several months vacuum sealed.
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