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View Full Version : Uhh, little question



SmokinTexas
05-29-2008, 12:54 PM
Smoked up about 12 pounds of extra Pork Butt on Monday...how long will it last before I cannot reheat and dig in ?

thanks

Fatback Joe
05-29-2008, 01:12 PM
Depends on how air tight you are going to keep it.

I don't like going over 3 days without freezing. Best bet is to freeze in usable portions and reheat as needed. In a foodsaver bag or something you can keep it frozen for a few months without a big drop in quality.

SmokinTexas
05-29-2008, 01:16 PM
perfect
thanks

SmokyOkie
05-29-2008, 04:11 PM
Well Joe, great minds work alike. You stole the words right off my keyboard on bot of Gmasters questions.

Fatback Joe
05-29-2008, 05:39 PM
Good. I got used to people telling me I was full of chit. LOL :sign0092:

SmokyOkie
05-29-2008, 07:05 PM
Good. I got used to people telling me I was full of chit. LOL :sign0092:

If that doesn't happen, you're just not speaking your mind often enough.:thumbs up:

PigCicles
05-29-2008, 07:49 PM
That Fatback is a veritable cornucopia of information... Look at him go. Using words from Okie sure don't make ya any less full of chit ya know:msn-wink: :roflmaoha0: He reached his overflow on chit too :misbehaving:

peculiarmike
05-29-2008, 09:58 PM
I'm stayin' outta that dustup!

BUT -

Grill Master - go buy yourself a FoodSaver vac sealer. Portion that pork out into the size you think you need for meals, seal it and freeze it. It reheats real nice and eats great. Quick eats if cooking is not in the cards.

Bbq Bubba
05-29-2008, 11:16 PM
Depends on how air tight you are going to keep it.

I don't like going over 3 days without freezing. Best bet is to freeze in usable portions and reheat as needed. In a foodsaver bag or something you can keep it frozen for a few months without a big drop in quality.

Damn, you stay at a holiday Inn last night???:monkey:

SmokinTexas
05-30-2008, 07:22 AM
alright
great advice

TX Sandman
05-30-2008, 03:37 PM
Well, GM, the others got to it before me.

Like them, I'd freeze it in single- or double-serving portions. Usually I get nervous after 3 days in the fridge. But, I have 3 kids, so who knows how long the door's been left open in that time? If the door stays closed and the temp is good, up to a week is usually fine.

I don't have a FoodSaver, but I know lots of folks who swear by them for storing heat-n-eat food for long periods.

SmokinTexas
05-30-2008, 08:09 PM
thanks

PhillyMike
06-16-2008, 12:26 PM
I'm stayin' outta that dustup!

BUT -

Grill Master - go buy yourself a FoodSaver vac sealer. Portion that pork out into the size you think you need for meals, seal it and freeze it. It reheats real nice and eats great. Quick eats if cooking is not in the cards.

took the words right out of my mouth. if you vac seal it can stay up to year i think. ( dont quote the time but its a lot longer then in the fridge )

SmokyOkie
06-16-2008, 01:41 PM
I've kept stuff for well over a year and it still ate great.

I've been eating crappie that was put up in '06 and it fries up great as well.