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Freezing some butts

DCHogDCHog Posts: 9
edited 2:03PM in EggHead Forum
I'm cooking some butts to take to the beach in a couple of weeks. What is the best way to freeze them when the come off the egg? Do I need to let them cool off for a while before freezing?


  • Richard FlRichard Fl Posts: 8,248
    Let them cook to finger touching warm and place in freezer bags. If you are doing pp do when hot.

    This might help!

    How to, Reheating Liquids ~ The Poll Results, Thirdeye

    Thanks everyone for giving up your secrets....Here is a summary showing which liquids folks add to meats when reheating. Some information is from my cookin' notes, some from interviews, podcasts, cookbooks or magazine articles and the most recent is from the poll question I posted on 3 Q sites. The most popular responses are listed first in each list.

    Apple Juice + cooking juice
    Apple Juice + chicken broth
    Apple Juice+ cooking juice + cider vinegar
    Coca-Cola + chicken broth
    Coca Cola + BBQ Sauce
    Apple Juice
    Apple Juice+ cider vinegar
    Dr. Pepper + cooking juice
    RC Cola + Sauce
    Fruit nectars
    BBQ Sauce+ cooking juice
    Beef Broth + BBQ Sauce
    BBQ Sauce + water
    BBQ Sauce + beer
    BBQ Sauce (1/3) + Beef stock (2/3) + cooking juice
    Beef Broth+ Au Jus mix
    BBQ BEEF (chuck or clod)
    Beef Broth + BBQ Sauce + cooking juice
    Cooking Juice + BBQ Sauce
    Beef Broth+ BBQ Sauce
    Beef Broth+ Coca-Cola
    Beef Broth + coffee
    BBQ Sauce( 1/3) + Beef stock (2/3) + cooking juice
    BBQ Sauce + Apple Juice
    Beef Broth+ BBQ Sauce + cider vinegar

    1 Cooking juice was mentioned often. This generally referred to juices collected in the foil during the resting period, not juices collected if meats were cooked in foil or in pans. De-fatting the juice was not mentioned very often, the exception was de-fatting juices when meats were COOKED in pans or foil.
    2 Coca-Cola & apple juice are used a lot too, both straight and as an added ingredient.
    3 When BBQ sauce is used it is thinned out with another liquid. Mostly it is to add flavor, but some adjust the thickness to make the pulled meats "sticky" so they hang on a bun better.
    4 Vinegar was not mentioned as often as I thought it would be either.
    5 Only about 25% added dry seasonings after pulling the beef or pork.

    Recipe Type

    Recipe Source
    Source: BGE Forum, Thirdeye, 2007/10/13
  • guzzijasonguzzijason Posts: 143
    Not sure if you were planning to pull or not before freezing, but that's what I do. I pack my pulled pork in vaccuum sealed bags (Food Saver) and freeze. I then reheat by dropping the frozen bags in boiling water. The end result is excellent - freezes very well.

    I can't tell you how ecsatic I was to find a forgotten pack of pulled pork in buried in my freezer this past winter!

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