Shady
Knows what a fatty is.
I am going to arrive on Friday for Sunday turn ins and I like to prep chicken @ home. Does anyone freeze chicken and thaw on site?
Freezing Chicken
- Thread starter Shady
- Start date
mobow
is one Smokin' Farker
When I prep chicken I usually do about 30 at a time and try to get 3 groups of ten that are about the same size. I then freeze and use for comps when I need them. keith
Fatback Joe
Babbling Farker
I freeze and start thawing in the fridge a couple of days prior to the contest.
bigabyte
somebody shut me the fark up.
This. That way any time you need you can just pull your chicken right there.
Fatback Joe
Babbling Farker
Brew-B-Q
is one Smokin' Farker
I've done frozen and fresh and don't see much of a difference. I actually prefer frozen as I can get it done ahead of time and I don't have to worry about fresh chicken sitting for 2-3 days. But, I'm cooking fresh this weekend as I couldn't get it done ahead of time like I planned. But, everything else this week is frozen.
big matt
is one Smokin' Farker
I do it almost all of the time unless I'm rushing to get comp meat..my theory is you stop it from going bad which can happen in a matter of a day or two depending on how fresh it is..also it's not a nice ribeye that we are grilling with just salt and pepper..IMO we do so much to it that in the end you couldn't tell the difference between fresh and frozen.
Divemaster
somebody shut me the fark up.
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First, let me state, I HATE CHICKEN!
Because of this, I start trimming in March an put it in the deep freezer until needed. The judges didn't seem to mind, got 1st a couple of weeks ago.
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Because of this, I start trimming in March an put it in the deep freezer until needed. The judges didn't seem to mind, got 1st a couple of weeks ago.
Sent from my DROID2 using Tapatalk 2
TheJackal
Full Fledged Farker
Shady- We get a case, use 25-30 of them immediately and then freeze the rest. I do not trim before freezing but I do separate them into groups of 25-30. I usually get 3-4 comps out of a case depending on how many throw aways there are. I trim/cook our chicken and I actually have a preference for the frozen ones over the fresh.
jbrink01
is One Chatty Farker
Yep. My ONLY first in chicken this year was a 180 that had been trimmed and frozen 3 weeks prior.
Just Smokin' Around
Full Fledged Farker
If you prep Thursday night, put the chicken in a zip lock bag and keep it packed in ice, you should be fine. You'll just need to add ice occasionally. I wouldn't want to let it sit more than a couple of days in a frig - not cold enough. I use a small cooler just for chicken (prevents cross contamination) and keep it filled with ice. If you prep many days ahead, freezing is fine.
