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View Full Version : Trimming prior to comp, how do you "re-wrap"?


Buckshot Malone
02-20-2012, 08:21 PM
For those of you that trim your meat prior to arriving at the competition, what do you use to re-wrap your ribs, chicken, etc.?

Thanks.

_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee

Contracted Cookers
02-20-2012, 08:24 PM
food saver bags

Smokin Mike
02-20-2012, 08:40 PM
those big ziplock bags, 2 1/2 gallon (I believe) bags does a great job, so does foodsaver bags. I have heard that you can use unscented kitchen trash bags, but I wouldn't.

SHBBQ
02-20-2012, 08:43 PM
food saver, gotta vacuum seal it.

G$
02-20-2012, 08:51 PM
For chicken we use 2.5 gallon Zip Loc bags. For ribs I have been foodsavering them.

Brisket and Pork are not pre trimmed under our process, and arrive in the cryovacs.

Ron_L
02-20-2012, 08:56 PM
I've been using the 2 1/2 gallon zip bags and then put them inside bigger trash bags (unscented) just in case.

jbrink01
02-20-2012, 09:05 PM
Gallon Zip Loc inside 2.5 Gallon.

HarleyEarl
02-20-2012, 09:08 PM
2 1/2 gallon zip bags

txschutte
02-20-2012, 09:30 PM
2 1/2 gallon zip bags

+1:thumb:

southernstyle
02-20-2012, 09:43 PM
2 1/2 gal freezer bag for me as well.

AZScott
02-20-2012, 10:14 PM
We wrap everything tightly in plastic wrap with the exception of chicken.

Bigmista
02-21-2012, 02:57 AM
We wrap everything tightly in plastic wrap with the exception of chicken.

*taking notes*...wrap chicken loosely in plastic wrap...

Smokin Hoggz
02-21-2012, 06:30 AM
Ribs and Chix get wrapped in food saver bags and vacuum sealed, pork and brisket get trimmed on site.

BC Squared
02-21-2012, 09:55 AM
Zip locks....biggest we can find

Alexa RnQ
02-21-2012, 11:17 AM
Foodsaver bags for anything that doesn't stay in cryo.

worthsmokin
02-21-2012, 11:42 AM
I use the xl storage bags. I can only find them at Target. Kind of pricey but what in competition bbq isn't!!!

CMALANGA
02-21-2012, 12:23 PM
I pretrim all meats and repack tighly in plastic wrap and 2.5 gallon zip lock bags.

Sylvie
02-21-2012, 01:05 PM
Chicken I trim and then put in Foodsaver bags to freeze. Ribs, brisket and pork are trimmed a day or two before comp and put in the jumbo 2 gallon zip lock bags. I use frozen gel packs to keep cold so no worry about thawed water coming in contact with the meat.

slowerlowerbbq
02-21-2012, 01:11 PM
Pan liners work great for the big meats, especially brisket. Ever try to get a packer inside a 2 1/2 gallon Ziplock? It WILL fit, but it aint pretty.

Here's a link for Pan Liners, these have been a God-send!

https://www.daydots.com/article.asp?HKEY=002&strPRODH=002014

JerryA
02-21-2012, 01:11 PM
Vacuum seal everything!

Hot Sauce Hoss
02-21-2012, 02:08 PM
2 1/2 gallon zip locks from kroger for me.

Hot Sauce Hoss