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Butt Discussion

civil eggineer
civil eggineer Posts: 1,547
edited November -0001 in EggHead Forum
At the risk of being tarred and feathered...
I have cooked many pork butts with much success. The taste of butt fresh off the grill, or a couple hours rest, is truly succulent pig. However, I am somewhat dissapointed in leftover butt that is frozen and then reheated. I have eggspirimented with variations trying to find that fresh butt taste without success. It isn't bad but it is not near as good as fresh. Are there any secrets or can someone share their experiences that may prove I am not nuts? I would love to share that fresh butt taste with friends without doing a low and slow each time.
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Comments

  • Stitches
    Stitches Posts: 102
    I'm not sure how you are storing your pork but I use a foodsaver on mine and reheat it bag and all in hot water. Turns out great every time.
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  • civil eggineer
    civil eggineer Posts: 1,547
    I thought about that as maybe contributing to the problem. In the past all I have done was stuffed it into ziploc freezer bags. Perhaps the vacuum helps keep that fresh butt flavor.
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  • Stitches
    Stitches Posts: 102
    Good luck and I think you will find a foodsaver will solve you problems and they are well worth it.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Foodsaver does help a lot. However, you can pull the pork, mix in your sauce and freeze it in zip locks. Just try to remove as much air as possible.
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  • jbh
    jbh Posts: 23
    While you're pulling, before bagging, mix in some rub and defatted butt juice. Then Foodsaver it. For reheat, drop the bag in hot water for a while.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    CE,

    Feel somewhat the same. The reheated is pretty good but I sure can tell the difference.

    I had an older foodsaver and the seal would most always give and there would end up being freezer burn on the food.

    From reading all the posts the newer models must be much better.

    Ziploc has a bag with a small pump to remove air. You might try that to see if the vacuum is what is needed. Keep in mind the vacuum probably won't be as good as a foodsaver but it might be enough for a test.

    The bags are pretty cheap and the pump is like $5. I have been going to try it before getting a newer foodsaver.

    GG
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  • Kew_el_steve
    Kew_el_steve Posts: 354
    After pulling, mix in some vineger-based finishing sauce. Put about 2 lbs in to each Foodsaver bag and freeze. Comes out great each time: pizza, enchladas, DO with dumplings, etc.

    Finishing Sauce for Pulled Pork

    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Cajun Seasoning
    1 Teaspoon Coarse Black Pepper
    1 Teaspoon Red Pepper Flakes

    Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients. Pour in to dispensing bottle and cool. Shake well while using.
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