Meat storage for contest.

NCGrimbo · 07-20-2005, 10:05 AM

I'm thinking about entering my first contest in November and I was wondering how to store the meat before cooking it. I'll be traveling on Friday morning, getting to the comp around noon on Friday, and will start to cook after midnight on Friday. Is it good enough to just store the meat in coolers with ice and do I need to plan on replenishing the ice durring the day on Friday?

NC Grimbo

parrothead · 07-20-2005, 10:08 AM

In the cooler is the way to go. Lots of ice. Depending on your cooler, you should not have to replenish.

chad · 07-20-2005, 10:10 AM

I use Coleman or Igloo 5-Day or whatever coolers. We pack the meat in it's own cooler (usually one of the 70 qt jobs to allow for lots of ice) and then fill it with ice. We've never had a problem. I usually have to chip away the ice to get to the meat for the inspector and then dump ice out after we get the last meat on the cookers. That's normally chicken at about 8 a.m. on Saturday.

Now, for the "other" chests (drinks, breakfast food, lettuce, etc.) we resupply the ice as needed. I usually take a 100+ qt cooler full of just ice for this purpose. Hey, I can buy it for under $2.00 for 20# at Sam's or pay $4-$5 per bag at the cook off!! :D

NCGrimbo · 07-20-2005, 12:47 PM

Thanks.

NC Grimbo

The_Kapn · 07-20-2005, 04:44 PM

Everything said is right on about cooling.

HINT--the safest and easiest way to pass meat inspection is to leave everything in the wrapping provided by the meat market.
Inspectors really like that--stops any question of "prepping" the meat beforehand

Inspection is normally done very soon after you arrive, so plenty of time to prep.

Enjoy your event!

TIM

parrothead · 07-21-2005, 06:07 AM

Quote:

pay $4-$5 per bag at the cook off!!

The next one I am going to provides free ice the whole time. I think it was free at Shannon also, but was not aware of that and had plenty.

chad · 07-21-2005, 06:46 AM

Oh yeah! Ice is OFTEN $4-$5 a bag. I really appreciate the events with FREE ice!! :D Though I always seem to bring enough!

07-20-2005, 10:05 AM	#1
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC Downloads: 0 Uploads: 0	Meat storage for contest. I'm thinking about entering my first contest in November and I was wondering how to store the meat before cooking it. I'll be traveling on Friday morning, getting to the comp around noon on Friday, and will start to cook after midnight on Friday. Is it good enough to just store the meat in coolers with ice and do I need to plan on replenishing the ice durring the day on Friday? NC Grimbo

07-20-2005, 10:08 AM	#2
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	RE: Meat storage for contest. In the cooler is the way to go. Lots of ice. Depending on your cooler, you should not have to replenish. __________________ Greg American Picker Blog

07-20-2005, 10:10 AM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	RE: Meat storage for contest. I use Coleman or Igloo 5-Day or whatever coolers. We pack the meat in it's own cooler (usually one of the 70 qt jobs to allow for lots of ice) and then fill it with ice. We've never had a problem. I usually have to chip away the ice to get to the meat for the inspector and then dump ice out after we get the last meat on the cookers. That's normally chicken at about 8 a.m. on Saturday. Now, for the "other" chests (drinks, breakfast food, lettuce, etc.) we resupply the ice as needed. I usually take a 100+ qt cooler full of just ice for this purpose. Hey, I can buy it for under $2.00 for 20# at Sam's or pay $4-$5 per bag at the cook off!! :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

07-20-2005, 04:44 PM	#5
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Everything said is right on about cooling. HINT--the safest and easiest way to pass meat inspection is to leave everything in the wrapping provided by the meat market. Inspectors really like that--stops any question of "prepping" the meat beforehand Inspection is normally done very soon after you arrive, so plenty of time to prep. Enjoy your event! TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

07-21-2005, 06:46 AM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Oh yeah! Ice is OFTEN $4-$5 a bag. I really appreciate the events with FREE ice!! :D Though I always seem to bring enough! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

07-20-2005, 12:47 PM	#4
NCGrimbo is One Chatty Farker Join Date: 03-08-05 Location: Clayton, NC Downloads: 0 Uploads: 0	Thanks. NC Grimbo

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