Thread: Liquid Nitrogen
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Unread 03-11-2009, 08:47 PM   #7
somebody shut me the fark up.
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Originally Posted by Karubecue View Post
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
That's ambitious. I wouldn't try it, but I'd be interested in knowing the results. Hell, I don't know if I'd want to let the Fire Department know or not!
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa


Recipient of a Huggies box!

Shut up, and cook!!!!
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