Saving/Freezing BBQ

I'm a Chicago based BBQ'r and am wondering what the best method for saving BBQ is. Is it possible to freeze BBQ and later defrosted and heated slowly in an oven? I love BBQ but during the winter months, tend to shy away as it is really difficult to keep my CQ Duo up to temp while the white stuff is wipping around all winter. Can BBQ be frozen and used later, or does it ruin your best efforts to get a moist, smoked piece of meat? What are the best methods for doing so?

The easy answer is "yes" and I'm sure you will get a number of suggestions to freeze bbq for later. What I normally do is to use my Foodsaver to bag and seal the leftovers. I typically do this for brisket and pulled pork. I've also put bbq sauce in a bag and frozen it for later use. When it is time to get it out of the freezer for eating, I take it out a day before and let it thaw in the fridge. I then put the bag in a pan of hot water at about 180 degrees or so and let the meat slowly warm up. I personally think the meat sometimes is better the second time around, particularly the pulled pork.

Welcome, Bleacherbum28!

jstewart wrote:

The easy answer is "yes" and I'm sure you will get a number of suggestions to freeze bbq for later. What I normally do is to use my Foodsaver to bag and seal the leftovers. I typically do this for brisket and pulled pork. I've also put bbq sauce in a bag and frozen it for later use. When it is time to get it out of the freezer for eating, I take it out a day before and let it thaw in the fridge. I then put the bag in a pan of hot water at about 180 degrees or so and let the meat slowly warm up. I personally think the meat sometimes is better the second time around, particularly the pulled pork.

+1

I think the act of vacuum sealing intensifies the flavors.

One (compound) word. FoodSaver. End of Story.

tbk420 wrote:

jstewart wrote:

The easy answer is "yes" and I'm sure you will get a number of suggestions to freeze bbq for later. What I normally do is to use my Foodsaver to bag and seal the leftovers. I typically do this for brisket and pulled pork. I've also put bbq sauce in a bag and frozen it for later use. When it is time to get it out of the freezer for eating, I take it out a day before and let it thaw in the fridge. I then put the bag in a pan of hot water at about 180 degrees or so and let the meat slowly warm up. I personally think the meat sometimes is better the second time around, particularly the pulled pork.

+1

I think the act of vacuum sealing intensifies the flavors.

+1 again. And welcome to the board, BleacherBum. You'll find lots of help around here. And if you don't have a FoodSaver, you can get even get away with Ziplocs.

Smoke it, pull it, bag it, freeze it... thaw it, warm it. Good to go.

d_holck wrote:

tbk420 wrote:

jstewart wrote:

The easy answer is "yes" and I'm sure you will get a number of suggestions to freeze bbq for later. What I normally do is to use my Foodsaver to bag and seal the leftovers. I typically do this for brisket and pulled pork. I've also put bbq sauce in a bag and frozen it for later use. When it is time to get it out of the freezer for eating, I take it out a day before and let it thaw in the fridge. I then put the bag in a pan of hot water at about 180 degrees or so and let the meat slowly warm up. I personally think the meat sometimes is better the second time around, particularly the pulled pork.

+1

I think the act of vacuum sealing intensifies the flavors.

+1 again. And welcome to the board, BleacherBum. You'll find lots of help around here. And if you don't have a FoodSaver, you can get even get away with Ziplocs.

Smoke it, pull it, bag it, freeze it... thaw it, warm it. Good to go.

Welcome aboard, BleacherBum!

Same for me - I also use a FoodSaver for freezing BBQ as above and thaw and heat it the same way. And as for the meat tasting even better the second time around, I thin it has something to do with the flavors redistributing in the meat because it gets to sit quietly for a while when it's thawing. I actually prefer frozen and reheated pulled pork to the fresh stuff, in fact. That's why I cook extra just for freezing - oh, and for occasional guests too.