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Needed some more stash!!
JohnnyTarheel
Posts: 6,629
Well I ran out of my pulled pork freezer reserve. So I needed to fix that.... 2 8lb butts with one rubbed in Bad Byrons and the other with John Henry Carolina rub. Both are excellent... Ran about 285 on dome and they cooked in about 11 hours...
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
Comments
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How do you reheat?
I would rather light a candle than curse your darkness.
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We reheat in a crockpot. I put a vinegar marinade I make just covering the bottom of the pot and it steams it perfectly.Ozzie_Isaac said:How do you reheat?Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
This reminds me, I out. I think I may follow @YukonRon 's lead and cook a few to spread around to local shelters.
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Great looking stuff!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Johnny - pictures 2, 3 & 4 are mouth watering gems! I still have a couple packages frozen which I'll reheat using the Coca-Cola trick - But then I need to get another butt going for sake of the thrill of opening the egg and seeing and smelling the glory of the butt cook!Re-gasketing the USA one yard at a time
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There are some site where this is completely different.RRP said:seeing and smelling the glory of the butt! -
theyolksonyou said:
There are some site where this is completely different.RRP said:seeing and smelling the glory of the butt!
That like scatting or something?
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@tarheelmatt Thanks my friend!
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
Thanks Ron.... There is something special about that smell of it smoking all day and especially taking a nibble right off egg when done....RRP said:Johnny - pictures 2, 3 & 4 are mouth watering gems! I still have a couple packages frozen which I'll reheat using the Coca-Cola trick - But then I need to get another butt going for sake of the thrill of opening the egg and seeing and smelling the glory of the butt cook!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
#1 That looks fantastic
#2 From frozen, I just break apart on a plate and microwave it. Tastes better than the other ways to me to just not mess with it at all!Memphis TN - Large Green Egg -
Yummy!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I can't stand the taste of ANY microwaved meat except bacon.kwdickert said:#1 That looks fantastic
#2 From frozen, I just break apart on a plate and microwave it. Tastes better than the other ways to me to just not mess with it at all!
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-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks like you need to invest in a vacuum sealer - makes a big difference!
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That looks awesome.. I do the same and make up little ziplock bags for the freezer. My next purchase will be a food saver sealer.. Nice looking pulled pork.Greensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell Thanks !Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I vacuum seal, I reheat in a Sous Vide hot water bath. It would be fine reheated in a pot of hot water if you don't have a Sous Vide rig.
I can't tell any difference from fresh off the egg. I didn't care for reheated pork before I found this method.
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