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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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10-11-2011, 09:44 AM | #1 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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Keeping meat fresh
I've been burned with bad pork and ribs a few times, but fortunately I've been able to scrap together new meat in time to still compete. The logical thing to do is open the cryovac of pork the day before I leave (I often trim on-site) and if it looks and smells good, reseal. Does doing that compromise the freshness of the meat?
Assuming you have two equally fresh cuts of meat, would you expect one of these to be drastically different at cooking time? Both purchased on Wednesday and cooked Friday. - Pork opened on Wednesday, trimmed, vac sealed....Friday cooked - Pork opened on Friday, trimmed, cooked. I tend to over think things, but I'm concerned about having some bad meat at the Jack. I may just end up buying two packs and keep one as a backup. |
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10-11-2011, 09:49 AM | #2 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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if the butcher will let you see if you can dig thriugh the cryovacs and get the lasest sell by date that looks good enough to be competition meat
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10-11-2011, 09:51 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I trim at home on Wednesday evening for that reason. I had bad ribs once last year and had time to go get more.
As long as the meat is kept cold I don't think you would noticed a difference between meat trimmed on Wednesday vs. Friday.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-11-2011, 09:56 AM | #4 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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I buy the big three on tuesday, packed tightly in a cooler filled to the top in ice. Kept cool at 32f. seems to hold a lot better for me than a fluctuating temp. refrigerator. (Yeti cooler too.)
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10-11-2011, 11:51 AM | #5 |
Full Fledged Farker
Join Date: 05-11-10
Location: Waverly,Iowa
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The big three do not concern me as much, the fresher the better. Chicken on the other hand worries me more. Pick up Tuesday, trim and vac pack. Lots of ice!!
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Justin- Lucky's Q, 2 Stumps Stretch's |
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10-11-2011, 02:00 PM | #6 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I know that I'm the unorthodox one...
I've had all of my meat ready to go for the last 4 weeks... Sitting in my deep freezer at -20*. Heck, my chicken was trimmed and cryo-sucked almost 3 months ago. The meat well come out of the freezer tonight and go to the bottom of the fridge. Thursday night it moves into our meat cooler and is covered with ice. Friday it moves into our cambros and then gets seasoned.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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10-11-2011, 03:20 PM | #7 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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You're right. Dont over think things. K.I.S.S.
Are you boys coming to Libertyville?
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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10-11-2011, 05:53 PM | #8 | |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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Quote:
Yes, we will be at Libertyville. Not sure what time we're getting there as I have to work on Friday. |
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10-11-2011, 06:02 PM | #9 |
Full Fledged Farker
Join Date: 12-30-10
Location: Amherst, NY
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We were burned by both pork and ribs this year, and now we buy two packages "just in case"...we buy on Wednesday (Thursday if we're local) and keep on ice until trimming time.
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Gail The 5th Artery BBQ [URL]https://www.facebook.com/The5thArteryBBQ[/URL] [I]KCBS / NEBS / CBJ[/I] [I][I]MAK 2 Star General / [/I][/I][I]Yoder YS640[/I] [I]2 - WSM's 22 1/2 / [/I][I]3 - Weber kettle's[/I] [I]Backwoods Fatboy[/I] [I][COLOR=magenta]PINK[/COLOR] Thermapen[/I] |
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10-11-2011, 06:27 PM | #10 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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I've had it happen more than once. This isn't the initial story but it does discuss the news that came out a little while back. I wouldn't be surprised if it's the cause of some of these unexpected meats-gone-bad.
http://www.click2houston.com/news/29270634/detail.html
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
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10-11-2011, 08:04 PM | #11 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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thanks rub. that was eye opening
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10-11-2011, 08:39 PM | #12 |
Knows what a fatty is.
Join Date: 06-26-11
Location: St. Louis, MO
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How many of you keep your chicken frozen and thaw out a day or so before the comp. I am doing my first competition this week and my chicken is frozen. Would I be better off getting fresh chicken on Friday night?
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10-11-2011, 09:49 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I've bought in bulk and had a trimming party (by myself :( ) and vacusucked and frozen chicken before. Chicken thaws fast. I put it in the cooler on Friday morning and it was thawed by Friday evening.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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10-12-2011, 07:54 AM | #14 | |
On the road to being a farker
Join Date: 09-13-11
Location: Johnson City, TN
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I called Sam's and they requested I bring them back. I took them back and they not only replaced the butts, but they also gave me my money back. That is what I call customer service. The meat guy told me they had several issues with truck drivers getting to there late nights and just turning their truck off and sleeping. This was in July.
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Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban |
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10-12-2011, 10:00 AM | #15 | ||
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Quote:
I do this over the winter so it's not a pressing issue during the season.
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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