Prepping and freezing meats... - Page 2

gettinbasted · 01-11-2016, 10:55 PM

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.

erichasaces · 01-11-2016, 11:33 PM

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.

smokinQ2 · 01-11-2016, 11:36 PM

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

Rich Parker · 01-12-2016, 01:09 PM

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.

ITBFQ · 01-12-2016, 01:55 PM

Quote:

Originally Posted by smokinQ2

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.

erichasaces · 01-12-2016, 04:32 PM

Quote:

Originally Posted by ITBFQ

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.

didisea · 01-13-2016, 01:36 PM

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.

cpw · 01-13-2016, 02:48 PM

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.

01-11-2016, 10:55 PM	#16
gettinbasted is One Chatty Farker Join Date: 09-14-12 Location: Springfield, MO	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. __________________ Gateway Drums - THE Insane Can Posse - gettinbasted.com

01-11-2016, 11:33 PM	#17
erichasaces Take a breath! Join Date: 12-17-14 Location: Conroe, TX	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. __________________ Old 99 Meat Co. - [URL="http://goo.gl/TH3uqH"]#desertdefense[/URL] [URL="http://facebook.com/old99meatco"]Facebook[/URL] [URL="http://twitter.com/old99meatco"]Twitter[/URL] [URL="https://www.instagram.com/old99meatco/"]Instagram[/URL] [URL="https://www.snapchat.com/add/old99meatco"]Snapchat[/URL]

01-11-2016, 11:36 PM	#18
smokinQ2 On the road to being a farker Join Date: 08-12-10 Location: Charlotte	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 __________________ Bubba Grill 250 Reverse Stick W Rib box, Modified Bubba Keg, CharGriller w FB & Thermapen

01-12-2016, 01:09 PM	#19
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	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. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

01-13-2016, 02:48 PM	#23
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	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. __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

01-13-2016, 01:36 PM	#22
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	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.