Our Troop’s mouth watering hand-crafted pork is slowly smoked with hickory using old school traditional cooking techniques that imparts a very unique flavor into the meats. Hand shredded, vacuum sealed, and quick frozen it is ready for your dinner table now or stored fresh in your freezer for that right moment. We use our own secret rub when we prep the meat for the smoker. With no added sauce, you can choose your favorite BBQ sauce. Although, with its intense flavor and never dry, it’s just as good without adding anything.
As good as an old-world whole-hog pitmaster!
Anything great cost money to run. Scouts is no exception. To offset these costs, we think we’ve picked a fundraiser that both provides an awesome, useful product, at market prices, and provides fantastic funding for our program.
Our scouts and their families have cooked over 1000lbs of smoked pork. If you don’t have a couple bags in your freezer, ready for a last minute meal, what’s stopping you from picking some up? Get some for your family soon!
- Slow cooked, hickory smoked
- 2lb frozen, vacuum sealed packages
- Keeps 6m-1y in freezer
- Ready to serve in 30-45 minutes
- 1 bag makes 8-10 sandwiches
- Only $15 per pound ($30/package)
- Every bit helps our kids
Our Tuesday meetings, at St. Susanna, are generally a good time to drop in and purchase a bag. We accept cash, check, or Venmo.
Just email first to make sure we’re meeting!
info@troop394.comRemember: A Scout is always Prepared!
You also can be prepared, get some BBQ pork in your freezer!
Thank you for purchasing a bag of Troop 394 BBQ. When properly reheated, it will taste as good as fresh from the smoker. We hope you find the same. Not only is this BBQ amazing, 100% of the proceeds support Scout Troop 394. The first two reheating methods are designed to retain 100% of the flavor and quality that would be expected when serving fresh from the smoker.
Sous Vide (If you have one): This method is preferred, because it's so easy. Use a large enough stock pot or cooler to hold the BBQ bag. Gently place sealed bag of pork in the pot/cooler and cover sealed bag with water. Set sous vide temp to 160. After approximately 45 minutes, remove bag, cut bag open and serve.
Stock Pot: Use a large enough pot to hold bag. Place sealed bag of pork in pot and fill with water until bag is covered. Bring the water temperature to about 150-180 degrees. A thermometer is very helpful. The water should be very hot, but well under boiling. Maintain the temp between 150-180. After approximately 45 minutes, remove bag, cut bag open and serve.
Skillet: Thaw frozen bag in the refrigerator for a day or two. Remove pork from bag and heat on medium heat in skillet. Once heated, remove from heat, cover, and keep warm. This method will loose a bit of moisture vs above, but still works very well.
Great care has been put into ensuring the vacuum bags are intact and sealed. Should a bag get dropped/damaged and loose vacuum seal, not all hope is lost! Before using method 1 or 2 above, slide the damaged bag of pork into a 1-gallon, heavy duty freezer Ziplock bag. Before sealing ziplock, lower the open Ziplock bag with the pork into the water and close the bag once the seal is just above the waterline, using the water to push out most of air in the bag. Once reheated and ready to serve, a crockpot will work very well to keep the pork hot while serving. We don't recommend use of crockpot to do initial heating. Enjoy!
-Troop 394 Chefs