Now that our sons have grown up and moved away, its just my wife and me. She doesn't eat red meat, only poultry and seafood. A slab of spareribs will last me three days, a pork butt or brisket a week. But it gets monotonous eating the same meat every day for several days to a week. So I find myself needing to freeze some of the BBQ. I slice the pork butt and brisket and cut the ribs into one serving quantities, then shrink wrap the BBQ for freezing with a device I purchased. This removes most of the oxygen and improves the taste of the meat once thawed because it minimizes the formation of ice crystals. When shrink wrapping I include some of the liquid that accumulated in the foil it was wrapped in for its final cooking.
I have found that there are two ways to thaw and prepare frozen BBQ. The first is to put the frozen shrink wrapped meat in water, heat it to boiling, and boil it at a full boil for 30 - 40 minutes. When opened, it will be steaming hot and juicy. The second way is to thaw it in the refrigerator for 24 - 48 hours, then bake it in the oven until hot. I like them both, but they taste different.
Does anyone know which produces the best tasting reheated from frozen BBQ?
I have found that there are two ways to thaw and prepare frozen BBQ. The first is to put the frozen shrink wrapped meat in water, heat it to boiling, and boil it at a full boil for 30 - 40 minutes. When opened, it will be steaming hot and juicy. The second way is to thaw it in the refrigerator for 24 - 48 hours, then bake it in the oven until hot. I like them both, but they taste different.
Does anyone know which produces the best tasting reheated from frozen BBQ?
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