Vacuum - hold - and reheat ??

Kyle

My grown kids, when they have the family over, often like for me to cook something on the BGE and bring the meat for the get together. [p]I love to do that, but honestly, it seems to me that given the lapse driving time, it is usually just not quite hot enough.[p]I am considering actually cooking (stuff) a few days in advance, vaccyne sealing it and then just dropping the bag and all in boiling water when it is time to eat.[p]Will the vaccuming get rid of some flavor and hence would fresh cooking be the better choice?[p]It seems like the longer I use the BGE, the more questions I have.[p]Any thoughts will be appreciated.[p]Kyle

Dos Huevos

Kyle,[p]I would contend that vac sealed and reheated pulled pork is every bit as good as when it's fresh. We do that all the time. I just cooked and froze three 8lb butts because I like having some frozen "just in case." [p]They (and you) won't be disappointed.

fishlessman

Kyle,
i have pulled pork vacuum sealed in the freezer all the time, boiling water trick works well. you loose the crispy bark, but the flavor is all there. i add 1 tbl spoon low sodium chicken stock and 1 tbl spoon coke before sealing

jake42

Kyle,
In my personal opinion vacuuming the prepared food works just fine. I do it quite often. I'll get a multi pack of ribs, have one fun cook out on the Egg, sepearate into servings, vacuum, and put them in the freezer for later. Boil-in-bag straight from the freezer without losing hardly any flavor. Even after months.

Unknown

Kyle,
Have you considered storing an egg at their place and using it when in the area??.