The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 05-02-2011, 05:11 PM   #1
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Downloads: 0
Uploads: 0
Default crovac meats

How long can you keep crovac butts,ribs and brisket in frig after exp. date ??
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)
ButtHuttBBQ is offline   Reply With Quote


Thanks from:--->
Unread 05-02-2011, 05:17 PM   #2
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

butts - toss them. Brisket depends on the packing date on the case. Without that there's no way to know. You can open it, wash it to get the blood off it and smell it. If it's smells OK it probably is. You can age beef up to 60 days from packing date but that's not the cryovac expiry date put on by SAMS or other sellers.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 05-02-2011, 05:26 PM   #3
Butcher BBQ
is one Smokin' Farker

 
Butcher BBQ's Avatar
 
Join Date: 07-03-07
Location: Chandler,OK
Downloads: 0
Uploads: 0
Default

From pack date boneless beef 35 days ( we all know it can go more), bone in pork 21 days, boneless pork 30 days. Again remember these are from the day packed not when you buy.
__________________
www.ButcherBBQ.com

"Trust Your Butcher"
Often Imitated, but never Duplicated
Butcher BBQ is offline   Reply With Quote


Thanks from:--->
Unread 05-02-2011, 05:56 PM   #4
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Downloads: 0
Uploads: 0
Default

I should of explained more can you buy them two weeks before a comp ?
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)
ButtHuttBBQ is offline   Reply With Quote


Unread 05-02-2011, 06:37 PM   #5
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

I try to buy pork on Wednesday or Thursday for the comp. Fresh is better. So long as the date on the cryovac is in the future pork should be good. I say should as a small pinhole can cause bacteria growth.

For brisket I'd say if buying from SAMS, Costco, etc that 2 weeks would be fine.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 05-02-2011, 08:27 PM   #6
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

Cryovac.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 05-02-2011, 09:04 PM   #7
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by NorthwestBBQ View Post
Cryovac.
Thanks for that, couldn't for the life of me figure out what the OP was talking about.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 05-03-2011, 05:13 AM   #8
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Downloads: 0
Uploads: 0
Default

Sorry for the miss spelling of cryovac it was not in my dictionary.
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)

Last edited by ButtHuttBBQ; 05-03-2011 at 05:37 AM..
ButtHuttBBQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Meats for 12 Big_Alvin Catering, Food Handling and Awareness 5 06-17-2011 08:17 AM
freezing meats... Big Sexy Q-talk 5 04-09-2011 02:20 PM
Comp Meats motoeric Competition BBQ 9 04-08-2011 04:21 PM
Two Meats for 50 HBMTN Catering, Vending and Cooking For The Masses. 4 02-06-2010 12:38 PM
Well done meats jpw23 Q-talk 29 04-11-2006 05:38 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

Loading



All times are GMT -5. The time now is 03:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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