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Anyone tried this?

BlueRidgeBlueRidge Posts: 84
edited 3:41AM in EggHead Forum
I bought a butt at Ingles for 89 cents a pound as it was reaching its "sell by" date but I don't have the time to cook it right now. I am going to freeze it cook it up in a couple of weeks.

I was considering rubbing it with Elder Ward's butt rub prior to freezing and wondered if anyone had tried this and if you thought it would make any difference at all.....

I've been lurking alot lately and have enjoyed all of the cooks! B)



  • That sounds like a good idea. I have a frozen butt and wish I'd thought of that. I've done it with ribs though and it worked fine. By the way, are you somewhere in or near the Blue Ridge mountains? Just a guess. I spent a number of years just off the Parkway in Roanoke and then in Blacksburg, VA.
  • BlueRidgeBlueRidge Posts: 84
    We are indeed! We're about 30 miles west of Asheville in a town called Waynesville. And I can say that SPRING HAS SPRUNG! I love this time of year.

    Thanks for the reply!
  • JawjajoeJawjajoe Posts: 51
    That's the way we do all the time, in fact got 3 on right now. Just thaw'em out for a few days in advance, unwrap'em and on the egg they go.
  • JeffersonianJeffersonian Posts: 4,244
    If I were you, I'd cook the things now and freeze the pulled pork. I wouldn't trust thawing the butts that were so close to their 'use before' date.
  • BlueRidgeBlueRidge Posts: 84
    That was one of my concerns. I thought that allowing a thaw in the fridge for a few days would be fine in terms of bacterial growth.... That would really be the issue wouldn't it?
  • JeffersonianJeffersonian Posts: 4,244
    Yeah, that's my concern: Getting it thawed without the nasties taking over. It takes a loooong time to thaw a butt in the fridge.
  • BlueRidgeBlueRidge Posts: 84
    Is there anyway to know if it has been too long? A slime, smell, color change. I think any of the above would be impossible to know as I rubbed it already. I was also wondering, if the meat is not ground, the bacterial growth would be on the outside, wouldn't the cook destroy anything that might be harmfull?
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