MMMM.. BRISKET..
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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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Old 01-11-2016, 10:55 PM   #16
gettinbasted
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I like chicken as fresh as I can get it. I've practiced with frozen before but wouldn't dream of turning it in. Just one man's opinion.
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Old 01-11-2016, 11:33 PM   #17
erichasaces
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I don't really understand the need to freeze chicken. Seems like an easy thing to just buy fresh when needed. I understand frozen brisket, but chicken seems like it would just be more work.
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Old 01-11-2016, 11:36 PM   #18
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Great post. I had not considered freezing any of the meat especially chicken. I hate trimming/prepping chicken for comps so this year I will do it ahead of time in comfort of my kitchen and then vac and freeze.

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Old 01-12-2016, 01:09 PM   #19
Rich Parker
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I like my briskets to age in the freezer for several months... that's a joke but seriously I regularly keep all my meats (except chicken) frozen for months in the freezer. The reason I don't keep a lot of chicken frozen is that it makes me ill thinking about trimming all of those pieces.
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Old 01-12-2016, 01:55 PM   #20
ITBFQ
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Quote:
Originally Posted by smokinQ2 View Post
Great post. I had not considered freezing any of the meat especially chicken. I hate trimming/prepping chicken for comps so this year I will do it ahead of time in comfort of my kitchen and then vac and freeze.

Thanks
Brian
I do it ahead of time at home as well. I just don't freeze it. Usually on the Wednesday before a contest because garbage day is Thursday.
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Old 01-12-2016, 04:32 PM   #21
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Quote:
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I do it ahead of time at home as well. I just don't freeze it. Usually on the Wednesday before a contest because garbage day is Thursday.
Samesies. We get together on Wednesday to do all of our trimming, and then vacuum seal the chicken in nice neat flat bags. The ribs, brisket, and butts all just get thrown in 2 gallon bags.
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Old 01-13-2016, 01:36 PM   #22
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I trim chicken on Monday or Tuesday and put it in a gallon ziplock bag. I don't waste vaccum seal bags on something that will only be frozen for a week or two. I will occasionally trim more than the next comp's worth of chicken, but I don't like to keep chicken for a long period of time in the freezer.
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Old 01-13-2016, 02:48 PM   #23
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The main reason I freeze is because of opening up 1 to many bags of chicken that had gone bad between being trimmed and Friday the day of the contest. I'll trim the chicken, freeze in a vac seal bag, then stick the frozen chicken in the cooler on Friday morning. By the time Saturday morning prep rolls around, the chicken is thawed and good to go.
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