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What is the best way to freeze a Boston Butt after it has been cooked?

What do you guys think?  What is the best way to freeze a cooked butt?
XL owner in Wichita, KS


  • Charlie tunaCharlie tuna Posts: 2,191
    I have frozen "PULLED" pork in plastic bags before and defrosted and re-heated in boiling water then open the bags and served --  couldn't tell that it wasn't right off the grill..
  • CincyTikiCincyTiki Posts: 169
    Only 6 months into Egging, but when I cook an extra butt we pull it, and put 6 oz servings into ziplocs and then put them all into a 1 gal Ziploc and freeze. 1 bag makes a good sandwich and we can grab multiple when making pulled pork nachos or pizza. A little apple juice and /or apple cider vinegar when reheated works great. Hope that helps.
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • hondabbqhondabbq Posts: 1,420

    In the freezer...........................LOL......JK.

    I put a portion into a sandwich bag and just that inthe fridge and reheat in simmering water.

    Winnipeg, Manitoba.

    Welcome to the wonderful world of Motley Brew.

  • ChubbsChubbs Posts: 6,169
    Food saver it into portions for sandwiches, tacos, etc. Pull out portion you want and sit in boiling water.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • jccbone62jccbone62 Posts: 199
    Thanks guys.  I will have to try one of these suggestions.
    XL owner in Wichita, KS
  • jimreed777jimreed777 Posts: 313
    I pull it.
    Measure into 1 pound portions (Four 3 oz sandwiches for the four of us)
    Vacuum seal it.

    When we want to eat it, simply drop a bag in the sous vide at about 135 degrees. Whenever we are ready to eat....pull bag out and heat to desired temp in microwave.

    I do not add bbq sauce to the bags before I seal and freeze them. I may want to use the pulled pork for something other then sandwiches and I want to be able to add the flavor I want at the time I use it. Nachos, pizza, flatbread, whatever.
  • jimreed777jimreed777 Posts: 313
    These babies are sitting at 180 right now...can't wait to dig into them for dinner:

  • jccbone62jccbone62 Posts: 199
    Nice pic and thanks for the suggestion.  I need to get a vacuum sealer for for cooks.  I will have to shop around and see what I can come up with.
    XL owner in Wichita, KS
  • FbialasFbialas Posts: 6
    Not a year old yet. What happened to my egg? Green ceramic chipping off! I'm stunned. Will performance be affected? I've never seen any pics of eggs doing this before. imageimage
  • nolaeggheadnolaegghead Posts: 17,978
    that looks defective to me.  Call the mothership up.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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