The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-09-2011, 11:54 AM   #1
Big Sexy
On the road to being a farker
 
Join Date: 08-07-09
Location: Oak Harbor, WA
Default freezing meats...

Will it affect the quality of your end product if I put my meats in a deep freezer, thaw it, and then smoke it?

Or is it better to buy the meat when you need to use it, and never freeze it?

(this question is in reference to pork butts, chicken, and baby-backs).


Thanks in advance.
Big Sexy is offline   Reply With Quote


Old 04-09-2011, 12:30 PM   #2
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

I have done it both ways and have had good results. There is something very satisfying in getting meat at a great price and stocking the freezer. We just did that with CAB chuck roasts - I have 6 sitting in my freezer right now. They were a great price and I couldn't pass them up.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Old 04-09-2011, 12:49 PM   #3
ricksegers
Full Fledged Farker
 
Join Date: 08-11-03
Location: Island off the GA Coast
Default

I don't mind freezing pork and beef but I do not freeze chickens if I can help it. The blood in the bone turns the bone dark when frozen and the cooked and it is just not appetizing to me to bite into chicken and see a black bone. Frying, smoking or grilling I use fresh chicken if I can.
__________________
Rick Segers
KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge
ricksegers is offline   Reply With Quote


Old 04-09-2011, 12:49 PM   #4
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Default

Freezing physically changes the meat and breaks it down. How much of a noticeable difference there is depends on how you are cooking, what you are cooking and you. Some people can not tell the difference or do not mind. Whether this compensates for the bulk-purchase discount is up to you.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Old 04-09-2011, 01:37 PM   #5
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

I buy meats a on sale and freeze them all the time. I put a butt in the freezer yesterday, in the cryovac package it came in. It will be just fine when I thaw it and smoke it -- even if it is six months from now.

The trick to freezing is to remove air from whatever you freeze it in. I have a Foodsaver I use to vacuum-seal meats before they go to the freezer. No air, no freezer burn.

The only chicken I freeze is boneless, skinless chicken breasts. I seal them individually in pint Foodsaver bags so I can pull one out for a quick dinner whenever I want one. If I plan to grill regular chicken parts, I buy them fresh.

I buy family packs of steaks, and put them in individual Foodsaver bags, too. If I am hungry for a good steak, I just pull one out of the freezer, stick the bag in a pot of room temperature water, and I have a thawed steak in about 20 minutes.

Properly frozen in a vacuum sealed bag, I can't tell any difference from a fresh butt, steak or chicken breast.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Old 04-09-2011, 02:20 PM   #6
Big Sexy
On the road to being a farker
 
Join Date: 08-07-09
Location: Oak Harbor, WA
Default

Good info!

Thanks everyone.
Big Sexy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
freezing a fatty mikerobes Q-talk 5 07-17-2011 02:38 PM
Some Freezing Ideas The_Kapn Q-talk 13 02-25-2008 08:58 AM
Re-freezing jpw23 Q-talk 10 06-12-2007 03:41 AM
Freezing and re-freezing. Dakaty Food Handling General Discussion 5 06-09-2006 01:19 PM
freezing chathorne Q-talk 7 10-07-2003 01:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 01:32 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts