What's the best way to store and re-heat a fatty? - Page 2 - BBQ Central

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Old 08-13-2008, 02:13 PM   #11
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Quote:
Originally Posted by Nick Prochilo
I've made them in advance for various functions and treat them just like everything else. Shrink wrap them unsliced and freeze. Defrost when ready and throw into a pot of boiling water.
Ditto
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Old 08-13-2008, 02:18 PM   #12
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I think you store them in fridge or freezer like any other meat. I did some weekend before last for my annual tomato tasting brunch. Smoked the day before, into plastic bag and fridge overnight. I let them warm up on their own to about room temp, then sliced 1/2-3/4" thick and warmed on a griddle over my gas grill with the lid closed - warmed quickly this way. They were a major hit with my guests.
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