Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
In addition to the chicken, I made a rack of spares and baby backs Saturday, at the cooking class. There is no way the two of us are getting to all this food.
I made the chicken into chicken salad (nothing fancy: mayo, celery, shallot, Dijon). The ribs have been cut into individual ribs, and I carried them home in a Yeti cooler with gel packs in the bottom; 2 1/2 hour drive. They were still warm when I got home. Maybe 100°.
What do you think, okay to vacuum seal and freeze, 4 rib portions? If there was nobody to ask, I’d just do it.
John "JR"
Minnesota/ United States of America
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If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I vacuum seal cooked ribs as leftovers all the time, and nuke them for my lunch or a quick dinner as needed... just go 50% power to defrost for a few minutes before cranking it any higher, if reheating from frozen in a microwave...
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
To clarify: I’m fine with freezing cooked ribs, I have some in the freezer right now. It’s the timing that I’m thinking about: a little over 3 hours from off the heat until in the fridge. I think 4 hours is what most people say, but I want to be sure. My guts have been scrambled enough over the last week (different story).
If I were to do something like that in the future, and expected to transport the meat, I almost think I would just ice it down in the cooler, rather than try to keep it warm on the ride home...
Last edited by jfmorris; September 5, 2023, 03:28 PM.
I think you are good. I just took a food safety test and it was somewhere between 2 and 4 hours in the danger zone depending on the application. They have gotten more lax over the last 10 years. Used to be hard 2 hours, now they nuance it.
Freeze a small cube of frozen chicken stock (ice tray)and put the cube in the vacuum bag with the ribs. To reheat, place the sealed freezer bag in a microwave. Remember it is already cooked and you only need to warm to your desired temp. After things are warmed enough, open the bag and enjoy nice juicey ribs. I am using this on ribs and brisket (beef broth) with great results.
I'll vacuum seal and freeze leftovers. Within a couple weeks they reheat ok.
longer than than and I'll slice the meat off the bone and pan fry like bacon, or throw in a pot of whatever I'm cooking
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