Basic Cooking Question

Boatman

My previous cooking experience pre egg was small quick things done on the Weber gasser. Burgers, chicken breasts etc. I see lots of folks cooking large quantities on their eggs after firing them up. I am still only cooking small things ( 2 steaks, 1 small loin etc) at a time on the egg. So...here is my question: :huh:

Do you/can you cook a whole loin and freeze some part of it after cooking? Can you unfreeze a loin, cook it and refreeze (doubtful)? :S

I do not have a foodsaver....will it help and how?
As always, thanks for the help.

JLOCKHART29

Sure you can cook a loin and freeze part to thaw and eat later. We do it all the time BUT the reheated part will be 1/3 as tastie as the original. Drys out. As far as buying a fresh loin from store, freezing then cooking and freezing the cooked meat to eat later do that also. Just freeze as soon as home from the butcher.

Michael B

> Do you/can you cook a whole loin and freeze some
> part of it after cooking?

Yes. But only once. Package the leftovers to be frozen in amounts that will be used when thawed.


> Can you unfreeze a loin, cook it and refreeze
> (doubtful)?

If you mean defrost an uncooked loin, fully cook it, and freeze the left-overs... yes.
If you mean freeze a partially cooked loin, thaw it, and complete the cook, NO!
If you mean thaw and refreeze leftovers, no.


> I do not have a foodsaver....will it help and how?

They make packaging for storing or freezing easy.


http://www.foodsafety.gov/

Susan Egglaine

Go make friends or keep the old ones HAPPY!!!!!!

ArvadaMan

There is nothing wrong with small cooks on the egg. I use my small for small cooks all the time. Since you close the egg and save the leftover charcoal for the next cook, it is fine.

I am not a person who is fond of leftovers so I cook just what I think we will eat in a day or two tops. Otherwise, use what I cook in two totally different dishes. For example, I might cook chicken breasts one time. The leftovers might go into pasta the next night, etc.

Like I said before, I am not big on leftovers so I break my meats down into smaller portions before freezing and take out a little at a time to cook. I prefer this to refreezing the leftovers. Just my opinion.

Broc

OK -- Here's how ya cook a 10 lb pork loin.

1 - Chop it in half.

2 - Take the fattest half, and slice it into pork steaks... about 1"+ wide. Others, double-wide for butterflying... Chop up this half of the loin.

3 - Wrap these individual steaks in the "electric-suck-all-the-air-outta-the-baggie-thingie." Ya gotta halve one-na them things. Stuff stays frozen longer without freezer burn.

4 - Of the skinnier half, chop off the uneven end -- and freeze/save this for whenever you want some pork meat to add to somethin' good.

5 - Chooze one of many great ways to butterfly, stuff, tie and roast this Half-Loin. Be sure to sear all sides well, then put some Idaho taters in the Egg with it [olive oil & salt]...

6 - Fix whatever else you want for dinner.

7 - Eat to your heart's content, but then...

8 - Bring some roast pork and baked taters to your neighbors [or invite them to the party].

You;ll be surprised the wonderful things they'll do for you when you aren't lookin' -- Like shoveling your sidewalk...

Enjoy!

~ Broc

:cheer: :ermm: