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How do yall freeze leftovers?

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  • Michael_in_TX
    Club Member
    • Dec 2018
    • 420
    • Texas Gulf Coast
    • Grills:
      Weber 22" Kettle Premium w/Slow N' Sear 2.0
      Pit Barrel Cooker
      W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)

      Accessories:
      Thermopop (Instant Read)
      Thermoworks Smoke

    How do yall freeze leftovers?

    So tomorrow I'm doing a pork butt, but at eight pounds that is going to produce a lot of (really awesome!) food. The last time I did this, I didn't think things through and dumped most of the leftovers into a rubbermaid tub and put it in the freezer. Well, it suffered from freezer burn and, as it was frozen, it was hard to break it apart into individual portions to defrost.

    I'll put enough of the pork aside for the obligatory next day tacos and pizza (perhaps even pulled pork spaghetti), but I will still have a lot leftover for freezing.

    Had do yall freeze your leftovers? Sandwhich-sized freezer bags? Freezer paper?
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3255
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #2
    I have a chamber vacuum sealer, so I use that. If I didn't, I use the ziplock freezer bags and squeeze as much air out as possible. I'd do serving portions and put all the bags in one large ziplock bag.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1691

      #3
      Vacuum sealer is the best. Otherwise you want a layer of aluminum foil sealed really tight and well and a freezer bag over that with as much air squeezed out as possible. You need both to control drying and scent seepage.

      Comment

      • JCGrill
        Club Member
        • Mar 2017
        • 1732
        • Minneapolis / St Paul burbs
        • Charcoal - 22" Weber Kettle
          Gas - Saber
          Smoker - Green Mountain Daniel Boone
          Portable - Charbroil Tabletop Propane Grill

        #4
        Actually, if I'm not using my vacuum sealer then I start with plastic wrap, followed by aluminum foil, followed by a zip top freezer bag getting out as much air as possible. Seems like a waste, but freezer burn sucks.

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2484
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #5
          Vac-a-diddle-ack!

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5506
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            Please explain, what is that term. "Leftovers"? hehehe Does not compute.
            How long you freezing? Stuff in freezer bag. Squeeze out as much air. Wrap in foil. Mark with date and product.

            Comment

            • randy56
              Club Member
              • Aug 2017
              • 449
              • Newburgh In

              #7
              vacuum sealer. Using 6 inch bags for lunch size, then 11 inch for big stuff. I always cook more than needed, fill up the smoker or grill, then freeze the rest. Ate some brisket that was 2 years old last month, it was just fine. If I'm going to eat or use the meat with in 30 day's (short term) I use good quality zip lock's.

              Comment

              • Attjack
                Club Member
                • Aug 2017
                • 3972
                • Primo XL
                  Weber 26"
                  Weber 22"
                  Weber 22"
                  Weber 18"
                  Weber Jumbo Joe
                  Weber Green Smokey Joe (Thanks, Mr. Bones!)
                  Weber Smokey Joe
                  Orion Smoker

                  DigiQ DX2
                  Slow 'N Sear XL
                  Arteflame 26.75" Insert

                  Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                  - With Rear Infrared Burner
                  - With Infrared Sear Burner
                  - With Rotisserie
                  Empava 2 Burner Gas Cooktop
                  Weber Spirit 210
                  - With Grillgrates
                  ​​​​​​​ - With Rotisserie
                  Weber Q2200

                  Blackstone Pizza Oven

                  Portable propane burners (3)
                  Propane turkey Fryer

                  Fire pit grill

                #8
                1 pound seal-a-meal packs.

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 12714
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  #9
                  I portion into individual portions and wrap tightly in plastic wrap squeezing as much air out as I can. I then put the portions in a zipper bag and again squeeze out as much air as possible. I have recently found some 6" wide vacuum rolls and may buy some and put individual portions in them.

                  Comment

                  • fuzzydaddy
                    Charter Member
                    • Nov 2014
                    • 4958
                    • Winchester TN
                    • Hardware
                      Blackstone 36” Griddle
                      Slow 'N Sear Deluxe Kamado.
                      Slow 'N Sear Kettle Grill.
                      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                      Weber Chimney starters (regular and half).
                      Joule.
                      GrillGrates.
                      Maverick XR-50 [my favorite].
                      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                      Consumables / Favorites
                      KBB (short cooks), Weber (long cooks)
                      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                    #10
                    If I’m using ziplock bags, which I usually do since we will go through it in a few weeks, after squeezing the air out and sealing, I smash the pulled pork flat in the bag. This makes stacking easier and reheating easier than a thicker chunk. I use quart bags.

                    Comment

                    • FireMan
                      Charter Member
                      • Jul 2015
                      • 7679
                      • Bottom of Winnebago

                      #11
                      First, I get my freezer really cold, we’ll actually, freezing. Then I put the stuff in it & wait at least 4 hours before I check the stuff. Although if I leave it over night it’s pretty much frozen & then I’m good to go. Although, once “it” is frozen it’s not goin anywhere cuz it’s frozen. Now, how long do ya leave it frozen? Well that depends, cuz of what “it” is. Cuz ya don’t want “it” to get freezer burned. Isn’t that somethin, ya can burn somethin by freezin it. Anything else ya wanna know just ask, mebbee Huskee or Spinaker or someone. 🕶
                      Last edited by FireMan; February 29, 2020, 08:59 PM.

                      Comment

                      • RichieB
                        Club Member
                        • Apr 2018
                        • 1402
                        • Western Mass

                        #12
                        I'm going say Vaccuum Sealer for long term. At 2 to 3 weeks freezer bags are OK IMO. Like most here, there are mystery things sealed in our freezers from along time ago. I do label including date. That's good, but doesn't help you find it. At least I know when I froze it.

                        Comment

                        • Red Man
                          Club Member
                          • May 2018
                          • 1029
                          • Western Washington

                          #13
                          I vac seal 1# packages and put in my chest freezer.

                          Comment

                          • MBMorgan
                            Club Member
                            • Sep 2015
                            • 6192
                            • Colorado
                            • > Weber Genesis EP-330
                              > Grilla Grills Original Grilla (OG) pellet smoker
                              > Pit Barrel Cooker (gone to a new home)
                              > WeberQ 2000 (on "loan" to a relative)
                              > Old Smokey Electric (for chickens mostly - when it's too nasty out
                              to fiddle with a more capable cooker)
                              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                              > Thermoworks Smoke
                              > 3 Thermoworks Chef Alarms
                              > Thermoworks Thermapen
                              > Thermoworks IR-GUN-S
                              > Anova sous vide circulator
                              > Searzall torch
                              > BBQ Guru Rib Ring

                              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                            #14
                            I’m firmly in the vac seal, label, and freeze camp.

                            Comment

                            • barelfly
                              Club Member
                              • Dec 2017
                              • 1082
                              • New Mexico

                              #15
                              Vac seal for the win.

                              Even for stews and such, it’s great! I had some gumbo that was in a vac seal bag that I warmed up tonight using my sous vide machine. Talk about easy peasy! I made green chile a few weeks back, vac sealed it. I have some BBQ pork like you, and vac sealed. Makes warming up or thawing out easier as well when its flat.

                              otherwise, zipper bag with foil and plastic wrap.

                              Comment

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