Hi folks,
If I could ask for the benefit of your collective wisdom please?
My cousin's getting married at the end of August. The day after the main event I've been asked to take charge of the 'que for the family after-party.
The only available hardware at the event is a half oil drum grill (no lid) which I can obviously use to do burgers/steaks/chicken etc. direct.
I would really like to take a load of shoulder up with me, but obviously this will need to be cooked in advance (I have a KJ Big Joe which is not very portable..) Also (if practical) some St Louis cut and possibly a brisket..
I'd be very grateful if anyone has any advice re the best way to store this once I've cooked it in advance. (Will probably have to cook this weekend, as am away between now and when the wedding is happening). I have a vacuum packing machine and loads of freezer space.
I've heard that mixing the meat with 'a little' BBQ sauce before freezing can help keep things moist - can anyone be more specific on the quantity ratio of sauce:meat for this? The optimum size in which to freeze it all? (i.e. in many small portions or a smaller number of big ones?) Reheating methods - sous vide or microwave or something else? Any other hints or tricks?
Any related advice would be much appreciated, my reputation rests on this!
With thanks in advance.
If I could ask for the benefit of your collective wisdom please?
My cousin's getting married at the end of August. The day after the main event I've been asked to take charge of the 'que for the family after-party.
The only available hardware at the event is a half oil drum grill (no lid) which I can obviously use to do burgers/steaks/chicken etc. direct.
I would really like to take a load of shoulder up with me, but obviously this will need to be cooked in advance (I have a KJ Big Joe which is not very portable..) Also (if practical) some St Louis cut and possibly a brisket..
I'd be very grateful if anyone has any advice re the best way to store this once I've cooked it in advance. (Will probably have to cook this weekend, as am away between now and when the wedding is happening). I have a vacuum packing machine and loads of freezer space.
I've heard that mixing the meat with 'a little' BBQ sauce before freezing can help keep things moist - can anyone be more specific on the quantity ratio of sauce:meat for this? The optimum size in which to freeze it all? (i.e. in many small portions or a smaller number of big ones?) Reheating methods - sous vide or microwave or something else? Any other hints or tricks?
Any related advice would be much appreciated, my reputation rests on this!
With thanks in advance.
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