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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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04-30-2013, 08:00 AM | #1 |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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Wet aged frozen Brisket
OK so it not ideal but the short story is I ended up with 2 black Angus prime frozen wet aged brisket. I have a comp coming up in a couple of weeks and was wondering if others have used brisket that had been frozen or if I would be better off buying 2 fresh ones.
Just wondering about quality of frozen since I have ever cook a brisket that was frozen. Thanks for the help
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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04-30-2013, 08:35 AM | #2 |
Full Fledged Farker
Join Date: 06-26-07
Location: Abington, ma
Name/Nickname : Bill
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You should be ok to use those briskets, just let them thaw out properly in the refridgerator, about 5 days before the contest.
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Bill Gillespie - Head Cook - Humphrey Nation - Smokinhoggz.com |
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04-30-2013, 09:42 AM | #3 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Lotta Comp brisket gets thawed the week before a comp
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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04-30-2013, 09:48 AM | #4 |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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Thanks guys - Looks like I will thaw it the week of and give it go.
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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04-30-2013, 10:37 AM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Some people freeze on purpose.
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04-30-2013, 10:37 AM | #6 |
Full Fledged Farker
Join Date: 06-26-07
Location: Abington, ma
Name/Nickname : Bill
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Hey Bill, Is it the lexington contest?? if so, I'll be there too. Any questions feel free to come over and ask, I am happy to help and answer any questions you have!!
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Bill Gillespie - Head Cook - Humphrey Nation - Smokinhoggz.com |
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04-30-2013, 11:06 AM | #7 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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My briskets for Lexington and Roc City are both in the freezer..........chicken and ribs too. If I could find some butts worth a damn, they would be also.
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04-30-2013, 12:51 PM | #8 | |
On the road to being a farker
Join Date: 08-01-12
Location: Shrewsbury, MA
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Quote:
It is for lexington that is why I was trying to figure it out now so I could go with plan B and I would still have to time to wet age if needed but I will just take them out of the freezer Thanks for all the help I will stop by and say hi.
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[URL="http://rubthisbbq.com/"] Rub This! BBQ [/URL]-- humphrey's Down East, UDS, Weber |
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04-30-2013, 04:48 PM | #9 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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I'll be over late Friday for a chicken recipe.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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04-30-2013, 06:11 PM | #10 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Ok, you got my interest.
Why do people freeze on purpose? Thanks. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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04-30-2013, 08:58 PM | #11 |
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
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How long were they wet aged before they were frozen? If less than 20 days I'd get them in the fridge for a little more. Some people go up to 50 days. I go 35-40 days myself. They will be just fine!! If the cryo has a leak just trim them for the comp and reseal them.
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Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
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04-30-2013, 10:30 PM | #12 |
Knows what a fatty is.
Join Date: 04-28-13
Location: Keswick Va.
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How long do most people age there butts and chicken. I know on the beef the longer you let it wet age the tastier it is.
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05-01-2013, 07:08 AM | #13 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I don't think most do. Pork and chicken just go bad.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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05-02-2013, 11:51 PM | #14 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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Amen brother - It seems like every time I freeze good meat, it turns out better than the fresh meat I Q. My accomplished Q buddy swears by freezing meat first - he says the process produces more tender meat.
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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05-03-2013, 07:50 AM | #15 |
Got Wood.
Join Date: 10-14-12
Location: Lawrence, KS
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I think it has something to do with the water in the muscle fibers freezing and expanding and rupturing the muscle fibers. That might make for a more tender brisket, just a guess!
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