Thread: Liquid Nitrogen
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Old 03-11-2009, 08:41 PM   #1
Got Wood.
Join Date: 01-16-09
Location: Southlake, TX
Default Liquid Nitrogen

We have an annual church fundraiser coming up. Guessing 1600 lbs raw weight over 4 cooking days. Most customers want product frozen for later consumption, so this sets up a bottleneck in the freezing department. Has anyone ever tried dunking a (cooked and rested) brisket/butt/chicken in LN2 to freeze quickly for transfer to a holding freezer? I'm guessing the thawed texture would be improved as well. Thoughts appreciated. Bill
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