Beef is pretty good about reheating but pork and chicken have that next day off flavor. How do you handle leftovers so that it is as fresh tasting as possible? Some butts reheats awesome, others are pretty bad.
do you; pull the bone? let the meat cool? refridgerate it as soon as possible? wrap it up as soon as possible? remove fat?
Thanks for any ideas
do you; pull the bone? let the meat cool? refridgerate it as soon as possible? wrap it up as soon as possible? remove fat?
Thanks for any ideas