Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 22-10-2006, 01:08 AM posted to alt.food.barbecue
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Default Freezing baby backs?

After smoking them I mean.

I have 3 racks in the freezer now, in their original packaging (individual
cryovac), bought "pretty much frozen" over the summer and put right in the
deep freeze. My family only needs about a rack and a little for a meal if
we're not having company, so I was considering putting all 3 racks on the
WSM with a rub, no sauce mop, and then putting the excess (a rack and a half
or so) into vacum seal bags (probably a half rack in each) and freezing the
finished product for a quick meal sometime soon. I've done both tubs and
vacum bags of pulled pork with fine results, so I assume it should be OK.

Any thoughts on this? Will freezing this "previously frozen" meat be a
problem? Should I add a little sauce for moisture retention?

Thanks,

- Bo



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Old 22-10-2006, 03:22 AM posted to alt.food.barbecue
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Default Freezing baby backs?


"Bo Hica" wrote in message
.. .
After smoking them I mean.

I have 3 racks in the freezer now, in their original packaging (individual
cryovac), bought "pretty much frozen" over the summer and put right in the
deep freeze. My family only needs about a rack and a little for a meal if
we're not having company, so I was considering putting all 3 racks on the
WSM with a rub, no sauce mop, and then putting the excess (a rack and a
half
or so) into vacum seal bags (probably a half rack in each) and freezing
the
finished product for a quick meal sometime soon. I've done both tubs and
vacum bags of pulled pork with fine results, so I assume it should be OK.

Any thoughts on this? Will freezing this "previously frozen" meat be a
problem? Should I add a little sauce for moisture retention?



Just freeze them well wrapped or vacuum sealed and they will be just fine.
No sauce needed. I always stock up the freezer with smoked meats
(previously frozen and fresh) for the winter.

One rack feeds your entire family?


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Old 22-10-2006, 03:58 AM posted to alt.food.barbecue
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Default Freezing baby backs?


"Bo Hica" wrote in message
.. .
After smoking them I mean.

I have 3 racks in the freezer now, in their original packaging (individual
cryovac), bought "pretty much frozen" over the summer and put right in the
deep freeze. My family only needs about a rack and a little for a meal if
we're not having company, so I was considering putting all 3 racks on the
WSM with a rub, no sauce mop, and then putting the excess (a rack and a
half
or so) into vacum seal bags (probably a half rack in each) and freezing
the
finished product for a quick meal sometime soon. I've done both tubs and
vacum bags of pulled pork with fine results, so I assume it should be OK.

Any thoughts on this? Will freezing this "previously frozen" meat be a
problem? Should I add a little sauce for moisture retention?

Thanks,

- Bo


No, it won't at all. I frequently use frozen leftover baby backs and spares
to make my own choucroute garni, an Alsatian braised sauerkraut dish,
somewhat as in this recipe on Recipesource.com.
http://www.recipesource.com/main-dis...te-garni1.html
The ribs give a rich flavor to the dish. Depending on how much leftover ribs
you have, you can add sausage, ham, pork, andor preserved duck leg[confit].

Kent


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Old 22-10-2006, 11:09 AM posted to alt.food.barbecue
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Default Freezing baby backs?


On 21-Oct-2006, "Bo Hica" wrote:

After smoking them I mean.

I have 3 racks in the freezer now, in their original packaging (individual

cryovac), bought "pretty much frozen" over the summer and put right in the

deep freeze. My family only needs about a rack and a little for a meal if

we're not having company, so I was considering putting all 3 racks on the
WSM with a rub, no sauce mop, and then putting the excess (a rack and a
half
or so) into vacum seal bags (probably a half rack in each) and freezing
the
finished product for a quick meal sometime soon. I've done both tubs and
vacum bags of pulled pork with fine results, so I assume it should be OK.

Any thoughts on this? Will freezing this "previously frozen" meat be a
problem? Should I add a little sauce for moisture retention?

Thanks,

- Bo


I freeze spares in Vac Bags regularly Bo. Reheat in the sealed bag in
a pot of water until the bag begins to expand from internal steam.
Result is moist product with near original texture. I've had some stuff
stored that way for over a year and it's still good.

--
Brick(Youth is wasted on young people)
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Old 22-10-2006, 10:19 PM posted to alt.food.barbecue
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Default Freezing baby backs?

"Edwin Pawlowski" wrote in message
. com...

Just freeze them well wrapped or vacuum sealed and they will be just fine.
No sauce needed. I always stock up the freezer with smoked meats
(previously frozen and fresh) for the winter.

One rack feeds your entire family?



Thanks for all the replies - I figured it'd be OK based on the pulled pork
experience - and I'll go without the sauce. One rack won't do for the 3 of
us, but a rack and a half will. If I cook all and freeze half we'll be just
right for 2 meals.

-Bo




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