ಚಿಕನ್
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 02-17-2012, 06:23 PM   #1
SCSmoke
Full Fledged Farker

 
SCSmoke's Avatar
 
Join Date: 09-30-11
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default Freezing Comp Meats

Do any of you guys purchase your meats well in advance and freeze them? I have been always getting them the week of a comp. Recently I began to think that I could get them when they go on sale. Also I could pick out the best rack of spares each time I am at the market. Thanks!
__________________
Andrew --Second City Smoke --
SCSmoke is offline   Reply With Quote


Unread 02-17-2012, 06:29 PM   #2
HawgNationBBQ
Take a breath!

 
HawgNationBBQ's Avatar
 
Join Date: 05-17-09
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I do. Just received two cases (10) of briskets today. Already in the freezer waiting for comp day.
__________________
Michael
KCBS, Certified Judge# 31757, MABA member
-- JAMBO / J-3
-- Backwoods Competitor
-- Ugly Drum Smoker
-- XL BGE

HAWG Nation on Twitter: @HawgNationBBQ

www.TheBestMeatRub.com
HawgNationBBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-17-2012, 06:56 PM   #3
82's BBQ
Full Fledged Farker

 
82's BBQ's Avatar
 
Join Date: 01-21-12
Location: Danville, IL
Downloads: 2
Uploads: 0
Default

Yup, I'm planning on getting my briskets for the season here soon, $2.55/Lb. Trying to get them before the price jumps up.
__________________
Did you compete this weekend? Take a second to fill out a survey about the event.
82's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-17-2012, 08:09 PM   #4
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

2 freezers and a walk in here. Buy when it's cheap.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote


Thanks from:--->
Unread 02-17-2012, 09:23 PM   #5
Smokin Mike
is One Chatty Farker
 
Smokin Mike's Avatar
 
Join Date: 09-06-07
Location: St. Johns, FL
Downloads: 0
Uploads: 0
Default

yes, briskets love it, if anything it's better.


I never had much luck with pork on the other hand,,,,
__________________
Disco Pigs competition team

Yoder 640
Yoder 1320
UDS (Snail barrel)
FEC-100 X2
Traeger 124 (older american made model)

KCBS, FBA Judge
Smokin Mike is offline   Reply With Quote


Thanks from:--->
Unread 02-18-2012, 12:02 AM   #6
Sylvie
Full Fledged Farker
 
Sylvie's Avatar
 
Join Date: 06-06-06
Location: Ramona, California
Downloads: 0
Uploads: 0
Default

I trim my chicken in advance and freeze it. Less stress the week before contest. I know of a team that placed first in chicken at Lake Havasu this past January using chicken trimmed then frozen. Scored a 179.4286.
__________________
"Lady of Q"
Former member of "Four Q BBQ Team"
Soul Fusion Kitchen
BWS Party G2
Two 18.5 inch WSMs, One 22.5 inch WSMs,
one 22.5 inch Blue One Touch Gold Kettle
Hot Pink Thermapen
20 ft custom BBQ trailer
Sylvie is offline   Reply With Quote


Thanks from: --->
Unread 02-18-2012, 08:27 AM   #7
QueNivorous
On the road to being a farker
 
Join Date: 02-15-11
Location: Del Rio, Tennessee
Downloads: 0
Uploads: 0
Default

We buy by the case, age the briskets and then freeze. We seldom freeze butts unless we have no choice but honestly it doesn't seem to make much difference. We try to never freeze ribs or chicken.
__________________
QueNivorous

Jambo J-3, Jambo Backyard, Backwoods Party, Backwoods Chubby, Custom Offset, WSM, and a Primo Oval XL.
QueNivorous is offline   Reply With Quote


Thanks from:--->
Unread 02-18-2012, 11:13 AM   #8
Golden Toad BBQ
Full Fledged Farker
 
Join Date: 03-27-11
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

I freeze my briskets...

Toad
__________________
Golden Toad BBQ
FEC100, Yoder YS640, Ole Hickory SSE, "FrankenToad" (customized pit), Primo, Weber
[URL="http://www.GoldenToad.com"]www.GoldenToad.com[/URL]
[URL="http://www.XtinctionSauces.com"]www.XtinctionSauces.com[/URL]
Golden Toad BBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-18-2012, 11:19 AM   #9
Mike - CSBBBQ
is one Smokin' Farker
 
Join Date: 10-29-08
Location: Columbia, MD
Downloads: 0
Uploads: 0
Default

Cooked everything but Butts from frozen and do not believe it hurts. Normally buy the butts on the way out of town.
__________________
Mike

CHIX, SWINE & BOVINE Bbq.
Because Bad BBQ is Downright Criminal

[COLOR=#000080]csbbbq.com[/COLOR]
KCBS & MABA member - CBJ #21870
Jambo (Geer) Pit
Lang 84 Deluxe w/roof system
Lang 60 w/warmer
Mike - CSBBBQ is offline   Reply With Quote


Thanks from: --->
Unread 02-18-2012, 08:53 PM   #10
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

This is all very interesting! I always use fresh, because I've heard that freezing the meat messes with the connective tissue somehow? Oh well, you learn something new every day.
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 02-19-2012, 12:05 PM   #11
Hot Wachulas
Knows what a fatty is.
 
Join Date: 02-03-10
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

Ive always had spongy brisket when I freeze. Is there a trick I'm missing?
Hot Wachulas is offline   Reply With Quote


Unread 02-19-2012, 12:31 PM   #12
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

To freeze any meat, you get the best result when the temperature goes from just above freezing to below freezing as quickly as possible. For briskets, I try to sit items in a container of ice water for a few hours and then drop in the deep freeze. It's also recommended to take all your meat that you want to freeze, put it in a cooler, drop in some dry ice, and shake. That'll freeze it really quckly.

Also, the thing that causes freezer burn is the cold air coming into contact with the meat. Best to freeze in the cryovac or re vacuume to reduce the likelihood of this.

dmp
dmprantz is offline   Reply With Quote


Thanks from:--->
Unread 02-19-2012, 12:39 PM   #13
Golden Toad BBQ
Full Fledged Farker
 
Join Date: 03-27-11
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hot Wachulas View Post
Ive always had spongy brisket when I freeze. Is there a trick I'm missing?
"Secrets"
Buy good beef... Cryovac... freeze quickly (ice water bath helps)... defrost and wet age in refrigerator for several weeks...

Our brisket placed top 10 in 3 out of the 5 KCBS/RMBBQA contests we competed in last year. Just out of top 10 in the other 2 if I remember correctly...

Toad
__________________
Golden Toad BBQ
FEC100, Yoder YS640, Ole Hickory SSE, "FrankenToad" (customized pit), Primo, Weber
[URL="http://www.GoldenToad.com"]www.GoldenToad.com[/URL]
[URL="http://www.XtinctionSauces.com"]www.XtinctionSauces.com[/URL]
Golden Toad BBQ is offline   Reply With Quote


Thanks from:--->
Unread 02-19-2012, 12:44 PM   #14
smalls65
Full Fledged Farker
 
smalls65's Avatar
 
Join Date: 04-27-09
Location: Durham, NC
Downloads: 0
Uploads: 0
Default

I freeze chicken and briskets for comps...I like to trim my chicken maybe a week to a week and a half before comps...less stress the week of a comp..
__________________
Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3
smalls65 is offline   Reply With Quote


Thanks from:--->
Unread 02-19-2012, 01:07 PM   #15
Golden Toad BBQ
Full Fledged Farker
 
Join Date: 03-27-11
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

We actually finished top ten with frozen brisket in 3 out of 6 comps... (I know exactly what we did in Loveland & Florence to keep us out of the top 10... It wasn't the briskets fault, it was mine)

Colorado Barbecue Challenge - Frisco, CO
7th out of 64 teams

Rocky Mountain Freedom Festival - Castle Rock, CO
2nd out of 39 teams

Loveland Loves Barbecue - Loveland, CO
13th out of 53 teams

Krystal 93 BBQ at the Summit - Dillon, CO
13th out of 62 teams

Smokin Brew BBQ – Parker, CO
7th out of 42 teams

Kick in the Butt BBQ Competition - Florence, CO
15th out of 37 teams

Toad
__________________
Golden Toad BBQ
FEC100, Yoder YS640, Ole Hickory SSE, "FrankenToad" (customized pit), Primo, Weber
[URL="http://www.GoldenToad.com"]www.GoldenToad.com[/URL]
[URL="http://www.XtinctionSauces.com"]www.XtinctionSauces.com[/URL]
Golden Toad BBQ is offline   Reply With Quote


Thanks from:--->
Reply

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 10:02 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.