HomeRoast Digest


Topic: OT to other than coffee storage longevity > RE: +Stash longevity warning (4 msgs / 119 lines)
1) From: miKe mcKoffee
This is a multi-part message in MIME format.
Absolutely! I always low & slow at least two port butts at a time, for just
the two of us. Gives us months of 12 to 14hr smoked melt in your mouth PB
samiches in 30 minutes any day of the week. BTW, pre-freeze and vac bag seal
buns for said samiches (and burgers) too. Babybacks always done in large
batchs. Still a wee bit of low & slow smoked corned beef brisket vac bagged
in the freezer for St. Paddy's Day cook. (killer ruebens & hash etc.) 
 
FWIW the PB I served at PNWGIII was done in advance and vac bag frozen. Got
raves of course:-) I will say in all honesty that it is not 100% as good as
when first taken from the smoker though. Nothing beats what ends up being
eating while in the act of pulling those fresh hot off the smoker butts.
Somewhat akin to vac'd and frozen coffee on return from travel versus at 5
days peak rest fresh...
 
BTW, why would someone be surprised at low & slow for the Super Bowl? Q is a
year 'round thing for me whether 100f or 10f outside!
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of David Springston
Sent: Tuesday, September 26, 2006 1:45 PM
To: homeroast
Subject: +Stash longevity warning
Works great for the pork butt as well - I surprised everyone on Super Bowl
day with pulled pork that looked and tasted just like I took it out of the
smoker.  If I am making anything that takes major prep or cooking time and
freezes well, I make twice as much and freeze half.
 
David

2) From: Nancy Crabtree
This is a multi-part message in MIME format.
Oh you guys - could you share the recipe???
Thanks Nancy

3) From: cja
I don't think we do porkbutts in the backyard here in So Cal, do we? I 
mean, should I be? I've never seen one, *but* I'm imagining...
Chad
On Tue, 26 Sep 2006 4:33pm, Nancy Crabtree wrote:
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Chad=

4) From: miKe mcKoffee
While you're pondering pork butts in SoCal backyards consider that the pork
butt cut comes from the front shoulder while the ham cut comes from the back
shoulder as opposed to the picnic ham which comes from the lower front
shoulder and ham hocks which come from the lowest portion of both front and
back legs except for the foot of course...
FWIW I saw an excellent Q special some time back on a guy who moved to LA
and opened a Q Joint. A place I'd visit doing true smoked low & slow but
don't remember the Joints name. 
Kona Konnaisseur miKe mcKoffee aka Traager Trash Mike McQ
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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