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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-03-2013, 08:42 AM | #16 | |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
If you think about it, freezing will break up the fibers on a micro-level evenly without affecting flavor.
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05-03-2013, 08:56 AM | #17 |
Full Fledged Farker
Join Date: 12-30-10
Location: Amherst, NY
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I'm with Sean... Maybe I'll need to make a special trip for some help with pork!
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Thanks from:---> |
05-03-2013, 12:08 PM | #18 |
On the road to being a farker
Join Date: 02-28-13
Location: Nashville, TN
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I cooked a brisket that was frozen in a contest last week and got a call. I freeze all contest meats.
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05-03-2013, 02:19 PM | #19 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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You could always use one frozen one and one "fresh" one, although the "fresh" one will not have that much age on it.
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05-03-2013, 02:44 PM | #20 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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We buy our comp briskets by the case...wet age them...then freeze them. Very rarely do we ever cook a non-frozen brisket unless the comp date happens to fall on the same day they are finished aging. No problems cooking any pre-frozen meats here...
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05-04-2013, 10:04 PM | #21 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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05-05-2013, 07:28 AM | #22 |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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I started this thread worried about using a frozen brisket and now I can't wait for 2 weeks to try and use the brisket. This will make life much easier just to have a case of wet aged brisket in the freezer ready to go.
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05-06-2013, 08:21 PM | #23 |
Knows what a fatty is.
Join Date: 07-10-11
Location: Charlotte, NC
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I've tried to find fresh brisket, tracked down an organic black angus cattle farmer and asked if I could get a fresh one. She said they flash freeze all their meat and it wasn't easy to get it fresh. They also said their organic beef briskets are much smaller than regular briskets. They said a whole organic brisket was in the 8 pound range. Their meat is about twice as much as local grocers per pound. They say its better tasting and healthier, but twice the rate? Needless to say I haven't sampled any of her meat. My question is, how do you find a brisket that was not frozen?
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05-06-2013, 08:28 PM | #24 |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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smokinb - If you can find a local butcher they will order a fresh case of full packers for you, The case normally comes with 5 full packers. we then wet age them and split up the case keeping 2 for competition and sell off the rest at cost to some buddies. Just ask for the pack date (most of the time on the case the brisket come in). This is why we had to freeze we found a new supplier and order them with a enough time to wet age before the comp, but this supplier wet ages all the meats before they sell them so we had to freeze them
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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05-06-2013, 10:15 PM | #25 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
(I'm kidding, but only partly. Larger, well marbled cuts of beef and pork are what you want. Healthier generally means leaner. Great for the grill, not so good for slow fire cooking. If you want to pay double for a brisket, at least get a 17 pound grain fed Wagyu or something. Those lean locally raised free range chickens are great on your table, but they won't do as well in a comp as the mass market stuff at the supermarket. )
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05-16-2013, 03:40 PM | #26 | |
Full Fledged Farker
Join Date: 02-24-06
Location: virginia
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Aging meet is kinda interesting. Aging chicken and pork is kinda not done. But wet aging brisket can be done but not over 6 weeks max . Normally look for quarter size bubbles . Ope to you soon. John BBQ bands and brews. |
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05-16-2013, 07:30 PM | #27 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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I thought I was just imagining tenderness in steaks that were frozen. Glad to here others have experienced the same results
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05-16-2013, 07:40 PM | #28 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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The real question is: is any one consistantly winning with frozen, but not injected brisket?
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05-16-2013, 08:26 PM | #29 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
while not a "BBQ" here is an example of quality grass fed, local, and organic beef. and here's a brisket of same elk. flat over point.
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05-16-2013, 09:32 PM | #30 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Quote:
Also free range chicken are a little bit leaner and have thinner skin, which is good for cook-offs. |
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