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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2011, 09:32 AM | #1 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Shipping ribs question
I'm interested in shipping some ribs I'm making (will be fully cooked) to a buddy of mine in another state. What's the best way to prep/wrap them? I have a Food Saver if that helps. Shipping will be next day (Fedex Ground and one day transit). Thanks......
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01-06-2011, 10:28 AM | #2 |
On the road to being a farker
Join Date: 07-09-09
Location: NW Detroit suburbs
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Michelbob's in FL mails them out frozen, next day air and they arrive in great shape. They cryro(sp?) pack them
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01-06-2011, 10:34 AM | #3 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I do this all the time to my son. When i pull the ribs I wrap them in saran wrap (it's good to several hundreds degrees, I buy the huge rolls at Sams. Then i wrap them in aluminum roll and then vac u suck them. From there they go into the freezer for a couple of days. Then I get a Styrofoam cooler (we actually have a Omaha Steak box and cooler we send back and forth) and pack them with some dry ice (i wrap the ribs in newspaper to keep them away from the dry ice, seal it up and call FedEx, ovenite and your good to go.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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01-06-2011, 10:55 AM | #4 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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im with aqua. Except skip the aluminum foil imho, you'll get a better vac seal. Deep freeze, get some dry ice...HANDLE WITH CARE! that stuff burns! And a styro cooler. Good to go.
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01-06-2011, 11:10 AM | #5 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Quote:
How much is shipping when you do this? |
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01-06-2011, 01:39 PM | #6 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks for the replies. What types of places could I call to get dry ice???
Never mind....called the local ice cream place....cash and carry. Thanks...... |
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01-06-2011, 08:20 PM | #7 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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some supermarkets have it -- all ice cos do to.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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01-06-2011, 08:25 PM | #8 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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I would use some of the dry ice to freeze the ribs too. The faster the freeze the better and unless you can get a hold of some LN2, dry ice is about the best you can do.
I do this for fresh fruit in the summer and also if I ever buy a sub-primal that I cut into steaks to be frozen. |
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01-06-2011, 08:31 PM | #9 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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All good advice. Hard freeze for a couple of days and ship in styro w dry ice. The less dead air space the better
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01-06-2011, 08:35 PM | #10 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Shipping overnite or next day air will probably cost as much or more than the ribs.
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01-06-2011, 10:08 PM | #11 |
Full Fledged Farker
Join Date: 06-13-10
Location: Lockport,IL
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Just make sure you buy the dry ice the day you ship it out. That stuff evaporates pretty quickly and freezing them before hand is def a good idea as well.
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1 - 22.5 OTG 1 - 18.5 OTS Maverick ET-7 Proud Owner of a UDS & UDG My UDG - Ugly Drum Grill Member of the Drumhead Club |
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01-07-2011, 07:26 AM | #12 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks for all the replies. I gotta say, this is the best site on the internet......
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