Martyn Catanach Posted September 1, 2017 Share Posted September 1, 2017 Oki doki, I'm making some pulled pork for me work mates, the day I'm taking it in some of them( work mates) aren't in work, can I freeze it so they can enjoy it another day, I am smothering it in BBQ sauce, does that make a difference?? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 1, 2017 Share Posted September 1, 2017 It actually improves the flavours Quote Link to comment Share on other sites More sharing options...
Martyn Catanach Posted September 1, 2017 Author Share Posted September 1, 2017 Would vacuum packing it make it better ? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 1, 2017 Share Posted September 1, 2017 Yes vacuum pack it, then if need be, you can warm it up in hot water. Quote Link to comment Share on other sites More sharing options...
Wade Posted September 2, 2017 Share Posted September 2, 2017 Yes, it tastes even better when it has been re-warmed but it can look a little unappealing when it is cold and the remaining fat has set. Once hot again it looks great. Don't overdo the BBQ sauce or you will defeat the whole point of smoking it. If the BBQ sauce is your predominant flavour then you may as well have cooked it in the oven - like most restaurants do. 1 Quote Link to comment Share on other sites More sharing options...
Genevieve Posted September 5, 2017 Share Posted September 5, 2017 I agree with the vac pack and reheating in water, turns out very well, and you don't dry it out like you would in a pan or the oven. I also agree with Wade about the sauce, if the smoked meat needs sauce, then it's not done well! You want to taste the smoke and meat primarily. Quote Link to comment Share on other sites More sharing options...
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