Pulled pork reheats to almost as good as the day ot was cooked. Use a good freezer bag and get out as much air as you can. When reheating I usually put it in a foil pan, give it a squirt of vinegar sauce, cover tightly with foil, and put it in the oven. So load up 6 butts on the Ranch and have leftovers for weeks. That is what I am doing Sunday.
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What they all said! Works great. Vac pac and then reheat in boiling water, sous vide, or microwave (just punch a hole in vac pac bag and reheat on reduced power). Pork ribs and pulled pork are great.Comment
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I don't think he actually had a question about freezing. This whole thing was a ruse to gloat about having a ranch kettle.Originally posted by Woomfaw View Post
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There is a little bit of truth to this. 😬. That being said there is a shortage of good info on cooking on the ranch because there are so few of them in the wild. And it has so much potential and potential for failure that I am a little scared every time I put a lot of money on top of that enormous grate. I guess that is the nature of charcoal grilling/smoking, it just seems more evident when it’s that big of an area.
Great tips all around. Thanks everyone for the info. I’ve been a long time lurker around here and have learned plenty from this community.Comment
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