Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: HoosierKettle on March 08, 2020, 10:00:31 AM
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I like to keep a stash of pulled pork ready to go. Yesterday I did 4 butts. 1 for dinner and three for the freezer. I did seven vac bags of pork and seven bags of reserved juice from the foil. I defat the juice and refrigerate over night. It turns into a jelly that can be vac bagged. Now I can throw a bag of pork and juice in simmering water. The broth is packed with flavor.
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Heck yeah on the jelly gig!
And that's a butt load of butts on the 26. I'm impressed.
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Brillant, I have a second pork butt that will get cook and stored. Thanks for the idea
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Thanks guys. The reserved broth comes in handy especially if you reheat and put in a nesco or slow cooker to serve over the course of a few hours.
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Excellent idea.
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Definitely a good tip for reheating. I never thought to vac seal it after it turned to jello. I will next time.
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Impressive!
How many hours?
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Impressive!
How many hours?
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I cooked at 325ish for 4 hours on the kettle then wrapped with a little cranberry apple juice and placed on a large baking pan in the oven at 250. Surprisingly after only an hour and a half they all probed soft and around 203-205. I then closed the oven door and let it heat back up to 250 then turned the oven off and didn’t touch them for three hours.
So I would say 8-9 hours with rest.
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Very nice cook!
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Very nice cook!
Thanks. I sent 4 bags back with my daughter to college. Should make for some easy dinners for them.
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Man, that's so neat. I've not looked into vacuum bagging before and am really interested. Can you recommend a brand that hopefully doesn't break the bank and works really well?
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Man, that's so neat. I've not looked into vacuum bagging before and am really interested. Can you recommend a brand that hopefully doesn't break the bank and works really well?
I just use a food saver. I got it as a gift a few years back. It looks like this one.
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I have that same one for 3 plus years now. We use it a lot and stills works flawlessly.
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Pork looks awesome! I like the pork jelly idea... great tip!!
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Man, that's so neat. I've not looked into vacuum bagging before and am really interested. Can you recommend a brand that hopefully doesn't break the bank and works really well?
I just use a food saver. I got it as a gift a few years back. It looks like this one.
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Thanks so much! Maybe Costco has them.....will look soon!
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Man, that's so neat. I've not looked into vacuum bagging before and am really interested. Can you recommend a brand that hopefully doesn't break the bank and works really well?
I just use a food saver. I got it as a gift a few years back. It looks like this one.
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Thanks so much! Maybe Costco has them.....will look soon!
I think you will be amazed. I drop a bag of pork in a pot of water then bring to a boil. Once boiling I usually keep it in there for 15 minutes. Take out and when you cut that bag open, the smell will blow you away. It’s just like you made it that day. Maybe better.
Also after I vac bag it I smash the bag flat pressing with my hands. It stores better and reheats quicker.
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The smell is amazing when you break open those vac bags for sure
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Man, that's so neat. I've not looked into vacuum bagging before and am really interested. Can you recommend a brand that hopefully doesn't break the bank and works really well?
I just use a food saver. I got it as a gift a few years back. It looks like this one.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Thanks so much! Maybe Costco has them.....will look soon!
I think you will be amazed. I drop a bag of pork in a pot of water then bring to a boil. Once boiling I usually keep it in there for 15 minutes. Take out and when you cut that bag open, the smell will blow you away. It’s just like you made it that day. Maybe better.
Also after I vac bag it I smash the bag flat pressing with my hands. It stores better and reheats quicker.
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Like a sous vide reheat process - awesome!