-   Competition BBQ (
-   -   Frozen Comp Pork Butt (

BBQ_Mayor 06-21-2010 03:38 PM

Frozen Comp Pork Butt
I always use fresh pork butts for comps, I've always been too scared to try a previosly frozen butt. Has anybody or does anybody use previously frozen pork for competitions? How does it do and what do you think the pros and cons would be?
I'm just thinking it would be better to get a case and freeze them then I have them on hand all year.


musicmanryann 06-21-2010 03:41 PM

I have not, but have heard several guys say that pork is the only thing they will NOT freeze.

monty3777 06-21-2010 03:51 PM

I bet you Ryan's next GC check that the majority of people would not be able to tell the difference between frozen or nonfozen butts. Butts are cheap and people are always willing to pay the cost for the left overs - so cook a frozen butt and one that wasn't and see if you or anyone else knows the difference! Good practice, won't cost you a cent and you'll have your answer!

Buster Dog BBQ 06-21-2010 04:17 PM

I have used frozen. I have also scored in and out of the top 10 in pork using frozen and non frozen.

Pros of frozen is if you see good butts you can load up and save money. Cons are if you're not fully defrosted you could be screwed injecting. I honestly can't tell the flavor diffrence between both.

Bubba 06-21-2010 04:22 PM

I use them all the time and have no problem

BBQ_Mayor 06-21-2010 04:56 PM


Originally Posted by musicmanryann (Post 1315996)
I have not, but have heard several guys say that pork is the only thing they will NOT freeze.

I've heard they same thing but I don't think I've ever heard a reason. Other than the need to thaw and not getting the injection in as Rod says.

2Fat 06-21-2010 05:15 PM

have won with frozen butts(1st place pork last contest) but would rather have fresh--just because I guess! probably not much of a difference if your freezer stays very cold


CivilWarBBQ 06-21-2010 08:54 PM

No problem with freezing butts if they are in the original cryovac or even repackaged with a Vacuseal, IMO. As said above, just be sure they are completely thawed before use.

BBQ_Mayor 06-23-2010 07:32 AM

Any other opinions or views on this subject? :confused:

pat 06-23-2010 07:40 AM

The butts I used in Valley Junction were previously frozen Ray. Didn't have a problem with those.

deena 06-23-2010 05:18 PM

Yeah.. the biggest issues is making sure it is completely thawed before you cook

2Fat 06-23-2010 05:29 PM


Originally Posted by deena (Post 1318277)
Yeah.. the biggest issues is making sure it is completely thawed before you cook

Or remember to put your knife down b4 trying to split them apart! Its a long story!

Brew-B-Q 06-23-2010 06:08 PM

I've used both, and I prefer the fresh ones. I've gotten calls with previously frozen pork, but it seems that it shrinks up more when it has been frozen. I could be crazy though.

2Fat 06-23-2010 06:18 PM


Originally Posted by Brew-B-Q (Post 1318332)
, I could be crazy though.

And what does being crazy have to do with this thread<lol>

All times are GMT -5. The time now is 05:35 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.