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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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09-04-2007, 02:29 PM
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#1 |
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is one Smokin' Farker
Join Date: 06-27-07
Location: Canton, MA
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Pre Trimmed
For those of you who trim meat prior to arriving onsite at a contest... how do you package/ transport/ store the meat after you have taken it out of its original packaging?
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09-04-2007, 02:33 PM
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#2 | |
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is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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09-04-2007, 02:40 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Vaccum seal it...
Scottie
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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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09-04-2007, 03:02 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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we put a bunch of spices on it to keep the juices from leaking out, then plastic wrap.
J/k... We just plastic wrap it.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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09-04-2007, 03:06 PM
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#5 |
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is one Smokin' Farker
Join Date: 04-26-06
Location: Orange, CT
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I use a Food Saver....also, I have discovered these huge 2.5 gallon Ziplok bags that are pretty effective too.
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Ted Lorson Q Haven BBQ, Orange, CT qhaven.com facebook.com/qhavenbbq Backwoods Competitor, Backwoods Party G2, Backwoods Party |
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09-04-2007, 03:16 PM
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#6 |
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Take a breath!
Join Date: 02-20-05
Location: Columbia, Mo.
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Vacuum sealer..........
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Jamey Johnson "The Pork Whisperer Catering" "Pork Gone Wild Cooking Team" Ole' Hickory EL Hunsaker Drum Smoker Pull Behind Reverse Flow |
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09-04-2007, 03:25 PM
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#7 | |
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Quintessential Chatty Farker
 
Join Date: 09-14-05
Location: Vernon, Connecticut
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Quote:
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-04-2007, 03:32 PM
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#8 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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A big zip lock baggy packed in ice. If too for a bag, a plastic container.
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www.facebook.com/BarkinDawgsBBQCatering |
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09-04-2007, 03:33 PM
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#9 |
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is one Smokin' Farker
Join Date: 06-27-07
Location: Canton, MA
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You can use your Food Saver to package a brisket?
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09-04-2007, 03:46 PM
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#10 | |
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is one Smokin' Farker
Join Date: 01-17-07
Location: Methuen, MA
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Quote:
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Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King |
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09-04-2007, 04:05 PM
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#11 |
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is one Smokin' Farker
Join Date: 07-31-07
Location: Boston, NY
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Zip lock bags. Once its inspected, you can dump the marinade right in or season with dry rub, then reseal.
We only trim chicken ahead, b/c it comes from the farm in butcher paper. Harvested on Tuesdays.... Its more sanitary anyway. Everything else comes in cryovac, and is easy enough to do on-site.
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Mike C. Competitive Cook-Contest Organizer-Promoter of Smoke and Fire Boston Hills BBQ Fest www.bostonhillsbbqfest.com PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com |
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09-04-2007, 04:07 PM
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#12 |
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is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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we Zip-loc 'em. The gigantic 2 1/2 gallon ones.
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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09-04-2007, 04:09 PM
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#13 | |
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is one Smokin' Farker
 
Join Date: 08-22-06
Location: Tomball,Texas
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Quote:
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"She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo |
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09-04-2007, 07:49 PM
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#14 |
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Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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what do find to be the big advantage in pre trimming?
is it just a time saver?
__________________
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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09-04-2007, 07:51 PM
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#15 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Sean, to me, it's more than a time saver, though that's part of it. MOre than that, though, I get to do most of my knife work in my own kitchen, with running water, lots of room, etc. Clean up is SO much easier.
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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