chefman316
Knows what a fatty is.
What is your opinion on trimming and freezing meats for your competitions? Does it effect your cook? How long can you do it ahead of time? Do you prep and freeze all types of meat (Brisket, Chicken, Ribs, Pork)?
I dont want to miss speak or even speak for him, but I have heard on radio interviews that a very successful competitor, who is a Brethren and also a BUTCHER by trade has no problem freezing most if not all his comp meat. I figure if he has no problem then I dont either because he knows a whole lot more about meat than I do.
I freeze ck & ribs. I only did 7 comps last year. I trimmed chicken in march for the first 6 comps. Last of that batch got used the last week of September and tied for 1st at Murphysboro IL. Month before had 1st place in Madison IN. I HATE trimming chicken and it is kind of nice getting it all done at once and out of the way.
I dont want to miss speak or even speak for him, but I have heard on radio interviews that a very successful competitor, who is a Brethren and also a BUTCHER by trade has no problem freezing most if not all his comp meat. I figure if he has no problem then I dont either because he knows a whole lot more about meat than I do.
Great post. I had not considered freezing any of the meat especially chicken. I hate trimming/prepping chicken for comps so this year I will do it ahead of time in comfort of my kitchen and then vac and freeze.
Thanks
Brian