Food to Travel

squezz · July 2016

Organizing a weekend golf outing in about a month. Want to bring some good eats from the egg. What are some of the best things that can be made in advance (a few days) and reheated once we get there. I have a FoodSaver that can be used. Food ideas, recipes, and reheating methods appreciated!

DoubleEgger · July 2016

Cook a pork butt, portion out, and food saver it. Heat in water and you'll be good to go. I reheat Mac and cheese the same way.

leemschu · July 2016

DoubleEgger said:

Cook a pork butt, portion out, and food saver it. Heat in water and you'll be good to go. I reheat Mac and cheese the same way.

This.

JRWhitee · July 2016

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

DuckDogDr · July 2016

Anytime I take a trip always do a Boston butt... Fits in the yeti roadie fine.. Just carry some paper plates, knife, BBQ sauce and a can of Pringles .. Good cold at a rest stop or warmed in the hotel

squezz · July 2016

JRWhitee said:

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

I tried this over Christmas and it was awful. Wonder what I did wrong.

DoubleEgger · July 2016

squezz said:

JRWhitee said:

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

I tried this over Christmas and it was awful. Wonder what I did wrong.

How long did you heat it? Did you thaw the meat first (if you froze it of course...)?

squezz · July 2016

DoubleEgger said:

squezz said:

JRWhitee said:

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

I tried this over Christmas and it was awful. Wonder what I did wrong.

How long did you heat it? Did you thaw the meat first (if you froze it of course...)?

I heated it up for about an hour on the stove -- it was never frozen. As far as cooking, I let it rest when it was done, put in FoodSaver, and then put it in a cold bath (I had read that somewhere on here).

DoubleEgger · July 2016

I'd skip the cold bath next time. 1hr seems like a long time depending on your water temp.

JRWhitee · July 2016

squezz said:

JRWhitee said:

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

I tried this over Christmas and it was awful. Wonder what I did wrong.

I froze it, let it thaw in the fridge and heated it in simmering water for around 30 minutes.

squezz · July 2016

JRWhitee said:

squezz said:

JRWhitee said:

I cooked too many briskets once and cut it in half to food saver it. I heated the bag in simmering water and it was fantastic.

I tried this over Christmas and it was awful. Wonder what I did wrong.

I froze it, let it thaw in the fridge and heated it in simmering water for around 30 minutes.

How long did you let it rest before vacuum sealing and then in the freezer?

Legume · July 2016

You can prep burnt ends (either pork or brisket point) through smoking, cubing, tossing in more rub and saucing and then foodsaver them. You can finish them in a disposable foil own in the oven of you don't have access to a decent grill. Works great and the smoke is already on them at that point, you're just reheating and caramelize get them. Works great.

squezz · July 2016

Legume said:

You can prep burnt ends (either pork or brisket point) through smoking, cubing, tossing in more rub and saucing and then foodsaver them. You can finish them in a disposable foil own in the oven of you don't have access to a decent grill. Works great and the smoke is already on them at that point, you're just reheating and caramelize get them. Works great.

Do you have a good recipe/instructions for pork burnt ends?

Legume · July 2016

I use boneless, country style pork ribs (pretty much just pork butt cut into rib-shaped pieces). I rub and smoke like a butt, not turbo, maybe 250. Lots of smoke. I pull them at 170ish when they're still firm. Let them cool, cube them up, toss with more rub, coat with a healthy dose of sauce, then vacuum seal and into the fridge or freezer. You can split it into two batches with different sauces if you want. I like mustard based sauces on pork burnt ends. When you're ready, plop them into a foil pan or on a cookie sheet and bake at 375-400 to caramelize them.

squezz · July 2016

Legume said:

I use boneless, country style pork ribs (pretty much just pork butt cut into rib-shaped pieces). I rub and smoke like a butt, not turbo, maybe 250. Lots of smoke. I pull them at 170ish when they're still firm. Let them cool, cube them up, toss with more rub, coat with a healthy dose of sauce, then vacuum seal and into the fridge or freezer. You can split it into two batches with different sauces if you want. I like mustard based sauces on pork burnt ends. When you're ready, plop them into a foil pan or on a cookie sheet and bake at 375-400 to caramelize them.

About how long til they get to 170 and how long to caramelize?

Legume · July 2016

Maybe 90 min to 2 hours? Don't really know to be honest.

In the oven, maybe 30 min at 400? I just put them in and stay sort of close. Shake them around a few times to get all sides crispy, etc. I cook them until they get dark, crispy edges on them.

squezz · July 2016

Legume said:

Maybe 90 min to 2 hours? Don't really know to be honest.

In the oven, maybe 30 min at 400? I just put them in and stay sort of close. Shake them around a few times to get all sides crispy, etc. I cook them until they get dark, crispy edges on them.

I'll give it a shot. Thanks!

Legume · July 2016

Here's a before and after for pork burnt ends for reference.

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