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View Full Version : Trim your meats prior to comp day ?


Pitts
06-13-2012, 12:44 PM
If so, how do you package for transport ? Thanks again.

Uncle Buds BBQ
06-13-2012, 12:49 PM
If so, how do you package for transport ? Thanks again.
As a matter of fact I'm trimming right now! Pork, brisket, and ribs are done....I do chicken last because I HATE the chicken! :mmph:

I vac them down with a food saver for transport.

Dave

Alexa RnQ
06-13-2012, 12:50 PM
Always. It's so much more manageable in a clean, controlled environment than in dirty, windy, awkward-table-height field conditions!

We package in Foodsaver vacuum bags, but that's likely overkill. Double freezer ziplocs would probably get you by too.

It frees up a lot of time and anxiety at the contest site. Mind you, we didn't always do trimming beforehand -- there were PLENTY of contests over a couple of years where we just had to do it at the contest, due to time constraints during the week before -- but it sure makes life easier when you can get it done.

Fatback Joe
06-13-2012, 12:51 PM
I food saver whatever will fit, usually just chicken and ribs, and plastic wrap the butts and brisket.

Wrap the chit out of it and put it in a bag to contain leaks if one happens to occur.

Tack
06-13-2012, 12:53 PM
What Uncle Bud said, trim then food saver them. Makes time at the comp much more enjoyable.

Uncle Buds BBQ
06-13-2012, 12:56 PM
Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin! :grin:

Alexa RnQ
06-13-2012, 12:58 PM
I think it's pretty much a natural law that we all have to hate chicken trimming.
Parsley runs a close second.

boogiesnap
06-13-2012, 01:04 PM
Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin! :grin:

i've done that 2 days in a row now.

Scottie
06-13-2012, 01:06 PM
I love chicken

RX2006JE
06-13-2012, 01:08 PM
I trim all meats before hand and keep brisket in a XL Ziplock Storage bag, butts in 2 Gal hefty freezer bags, ribs in the Hefty 2gal bags I can fit 3 trimmed racks flat in those bags, and chicken I trim and put back in the styrofoam trays they come in and cover the tops and then into the 2 gal Hefty bags.

Nordy
06-13-2012, 01:17 PM
I vac seal chicken, ribs and brisket. Pork goes in a XL ziploc bag... sometimes double bagged to be sure...

probably overkill... ziploc bags would be fine.

Uncle Buds BBQ
06-13-2012, 01:39 PM
I love chicken
Drum sticks..huh!

fnbish
06-13-2012, 02:31 PM
I trim everything at home as well. Gallon and 2 gallon zip lock bags always work for me. The only thing I may leave for at the competition are the butts. They take the least time and I've trimmed and injected a few times there. But now that it is getting hot as heck I won't even leave those untrimmed prior.

djqualls
06-13-2012, 02:45 PM
I trimmed and Vac Sealed Butts, Briskets and Ribs last night while watching the Basketball Game. Thanks to Scottie Its a Tuesday or Wednesday Night Ritual on Comp week. Which this month is four in a row!

Wife does Chicken and Parsley....I love her more now!:icon_smile_tongue:

SmokinGuitarPlayer
06-13-2012, 06:58 PM
You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ...

Uncle Buds BBQ
06-13-2012, 07:29 PM
You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ...
I buy the rolls and make a BIG bag. Separate the point from the flat and jam them into 2 bags.

When I put them on the smoker I super glue the point back on.

Smokin Mike
06-13-2012, 07:40 PM
When I put them on the smoker I super glue the point back on.

:laugh:

I buy those 2.5 gallon bags, they are at walmart sometimes, but the grocery store always has them ($5 for a dozen), trimmed packers always fit in those

Redheart
06-13-2012, 07:41 PM
Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin! :grin:

Hey hey hey! This is a family friendly forum!:tongue:

Nordy
06-13-2012, 09:02 PM
I have a cabelas CG15 and use the 11 inch bags... after trimming and separating flat and point they fit in those bags... Butts don't fit though... I use ziplocs for those

Bentley
06-13-2012, 09:33 PM
Yep, trim and vac seal everything in the CG-15, Cabeles sells a 15 inch bag...

SmokinGuitarPlayer
06-13-2012, 10:55 PM
ok..THANKS ...
I never separate the point and flat ... hmmm ...

do those cabelas 15 inch bags work with the foodsavers ? I was assuming that 11 inches was the max ? If there's a special model, lemme know what it is because I now have to have one .

djqualls
06-13-2012, 11:35 PM
You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ...


Take Scottie's (Cancer Sucks Chicago) class and you will find out how to trim a brisket with the point intact and trim a Butt and they both will fit whole into a 11" Vac-N-Seal Roll Bag......

Bentley
06-13-2012, 11:44 PM
I have no idea if the cabelas will work on a Foodsaver have not used one in 3 years, but I would venture to guess no...The food saver bags work great in the CG-15, but I think food saver designed those units to only work with their bags, reason why they are textured the way they are.