Hey all,
Just picked up one of those Sunbeam Vac Sealers.. VAC780 food saver
Just wondering how Pulled Lamb Shoulder goes when vac sealed and frozen?
Lots of positives for the pork.. Guessing it's the same?
Any tips for people who have tried?
Methods?
Shred first, let cool, then vac seal?
I'm keen on the eating of bbq mid week, when Low and Slow is to inconvenient!
Any help/advice would be great!
Cheers
Andrew
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New Vacuum Sealer
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- Posts: 58
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New Vacuum Sealer
Cooking on:
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE
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Re: New Vacuum Sealer
Lamb is fine vac sealed, shred it or leave in chunks, whatever is easier for you.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
New Vacuum Sealer
As Urbangriller says above. Re-heat in simmering water in the bag. It's better than when it came out the Q often!
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Nath
New Vacuum Sealer
Yep reheat in the bag in simmering water. Just make sure your bags are capable of that kind of reheating. I use this method to take frozen tastiness camping and heat in bag over campfire.
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- Posts: 58
- Joined: Sun Jul 27, 2014 12:17 am
New Vacuum Sealer
Thanks all!
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Cooking on:
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE