I like to take water and place it in a tray with several square indentations then freeze it.
Seriously though, I make tetrazzini out of leftover Thanksgiving turkey and freeze it. The recipe makes three 9X13 pans. Since I like Indian cuisine, most of the meats and the base gravy are made ahead of time and frozen. I also freeze a lot of pulled pork for later use.
When I make soup or a casserole that freezes well, I will make enough for three meals, eat one, one as leftovers, and one to freeze.
Enchiladas, meal sized portions of home-cooked beans (thank you Rancho Gordo!), rice, single-serving scoops of mashed potatoes (freeze on a cookie sheet, then transfer to a storage bag).
I cook pork ribs and slice the leftovers (if any) into one-rib sections, and freeze enough single ribs for a meal. I'll cook sliders or thin diner style burgers on the Weber and freeze the extras.
An important rule I follow for freezing food is the food has to be scrumptious to qualify for the freezer. Food doesn't get any better when put in the freezer, and I want to keep rotating the food into and out of the freezer. If it doesn't taste extra good when first made, I've learned we won't eat it as willingly after freezing.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
We make and freeze a lot of meatballs. They can be used in so many different ways, soups, pasta, sandwiches or just eat plain. Also freeze pulled pork in single serving vac bags so the kids can grab something pretty fast.
We freeze large pans of stuffed shells, easy take alongs when someone is having a pot luck.
Soups and pastas, esp. spaghetti sauce. We always make extra and freeze for those nights we don't want to cook. Whenever I make waffles I make a triple batch and freeze the extras. Stick a piece of wax paper between each waffle so they don't freeze into one block.
We don’t have the freezer space for this. No extra freezer. Just the one on the fridge. We try to cook only what we’ll eat in one meal or leftovers that can be eaten up in a day or two. The freezer is usually full of meat and frozen veggies.
No leftovers around here, the ingrates bust up furniture, roll over and torch cars.
I gotta a buncha spoiled jerks around here, mention left overs and Uber eats is at the door in minutes.
Leaves me eating stuff for days, sad but true.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Me not so much. My wife yes. Chicken soup, lentil soup, apple sauce, meatballs. Her chili (not really chili). I grill veggies for her and she'll freeze those. A.bunch more.
I make big batches of breakfast burritos for the freezer. I individually cook up the veges, meat, and eggs; then I mix them all together; I add some cheese and roll them up, then roll again in a wax paper sheet and seal with a piece of scotch tape. To eat, loosen the wax sheet around the burrito and then defrost in microwave using "chicken" preset... then hit it in 30 second burst till nice and hot - serve! https://pitmaster.amazingribs.com/fo...42#post1101142
Breakfast meats...I make my own pork sausage and then cook it up as patties and ground chopped up for scrambles/omelets. I vacuum pack these in individual portions. Also, I cook up a big batch of Costco link sausages and individually vac pack them in single, dual, and quad packs. I can take out, quickly defrost in hot water, poke a hole in the vac pack, finish heating in microwave while cooking eggs and toast. This way, I only have to make the greasy cooking mess once in awhile, usually outside. Makes for many very quick and delish breakfast for me... especially since my wife isn't that fond of having meat with breakfast.
I do this with bacon too -- 1 or 2 pounds at a time. I fire up the Weber gas grill, lay out the bacon in some big half-sheet pans I got on a garage sale, and slowly cook the bacon until done, but not super crispy. Drain and freeze. Then warm some slices (and crisp them up if desired) in the microwave.
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