Parotection meat after preped

wyocurt · Jun 5, 2012

What do a lot of you do to wrap your meat after you prep and trim to keep it water tight for when you put in in the cooler. I have used 2 gal baggies and garabage bags. Any idea would be helpful.. Thanks

bmanMA · Jun 5, 2012

2 gallon zippies, in a foil pan, on top of ice. Not all floating around in the cooler soup. Dont trust them ziplocks that much.

Big Mike · Jun 5, 2012

foodsaver vacuum sealer

Funtimebbq · Jun 5, 2012

In stainless pans with foil over the tops and into a Cambro. I use freezer/gel pack and place them above/below/between the pans.

Benny

swamprb · Jun 5, 2012

full and half size pansavers in a Cambro

Bunny · Jun 5, 2012

Big Mike said:
foodsaver vacuum sealer

Ditto

Crash · Jun 6, 2012

Big Mike said:
foodsaver vacuum sealer

Yup...+1. Once you go Foodsaver, you'll never go back to Ziplocs for comp meats.

trohrs123 · Jun 6, 2012

I use these Reynolds turkey oven bags for big briskets and the next size smaller for pork butts,,,twist end tight and use the enclosed zip tie
http://www.reynoldsovenbags.com/

Ford · Jun 6, 2012

I have a fridge so it's not an issue for me. Whatever you use should be food safe. Garbage bags are not food safe unless you first wrap in film or foil. Why risk a flavor transfer to your meat. Best solution is a cambro with ice in a pan on the bottom. Then you can use foil pans.

wyocurt · Jun 6, 2012

Thanks for all the good tips. This is the best place in the world for BBQ answers.

Parotection meat after preped

wyocurt

Knows what a fatty is.

bmanMA

is one Smokin' Farker

Big Mike

is one Smokin' Farker

Funtimebbq

Full Fledged Farker

swamprb

somebody shut me the fark up.

Bunny

Full Fledged Farker

Crash

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trohrs123

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Ford

is One Chatty Farker

wyocurt

Knows what a fatty is.

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