Cook Now... Store... Eat Later

What's the best way to store it?

I just built a BBQ pit with blocks. I have lids for it and will fire it with hot coals from hickory or oak. My problem is, my days off are in the middle of the week. I would have to cook then, and would be cooking for events that would be happening on the weekend.

How is the best way to keep my pork shoulder as fresh tasting as possible? And with the leftovers, what is the best way to store it? I have a vacuum sealer if thathelps. I can not find many Ideas on the internet to help with this problem.

Thanks for the question!

If your meat is cooked several days in advance of an event, to store it, I would refrigerate and then reheat it on the day of the event. I would also refrigerate it without any sauce on the meat. It could become overpowering after a few days of marinating in it.

The other option would be to freeze it. Some people even think that freezing improves the flavor. The drawback to freezing, though, is that it takes longer to prep the day of the event. You not only have to heat it, but thaw it too. But for just a few days, refrigeration should work well.

Whether you refrigerated or freeze, you've got the right idea with a vacuum sealer. The biggest problem with storing meat comes from the surrounding air. Vacuum sealing eliminates the air and keeps things much fresher.

When reheating the meat, regardless of whether it's in an oven or covered BBQ, the important thing is to keep the moisture. The two things that will do that is to heat slowly (250 to 325 degrees), and keep it covered. You could either wrap it with foil or heat it in a pan with a lid on it. It should take about an hour (depending on the size).

I hope this is helpful. If you need more information, you might want to post the question on The Smoke Ring forum at (The Smoke Ring). There's a bunch of pretty smart folks there.

SBI!

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