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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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Unread 04-09-2012, 08:48 PM   #1
djqualls
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Default Butts- Fresh or Frozen?

I've been satisified the last few comps with my Pork entries. I have noticed the last couple of weeks that the selection of Fresh Big 9lb+ Butts with a full width Money Muscle are getting harder to find.

I have been hesitant to buy more than two because I didn't want to freeze. My Question is two fold.

Does it hurt the taste/tenderness of butts to use a frozen Butt?

Do you compete with frozen or fresh Butts?

As A side note, I ask the same question for ribs as well.

Thanks!
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Unread 04-09-2012, 10:10 PM   #2
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Adam Perry Lang says that freezing hurts pork, makes it a bit mushy.
I have found that to be the case with butts, but not with ribs. Ribs seem to do fine with freezing.

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Unread 04-10-2012, 12:22 PM   #3
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I don't have a problem using frozen brisket if I need to, but I prefer all of my pork products fresh. As fresh as possible.
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Unread 04-10-2012, 12:23 PM   #4
ique
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Quote:
Originally Posted by djqualls View Post
I've been satisified the last few comps with my Pork entries. I have noticed the last couple of weeks that the selection of Fresh Big 9lb+ Butts with a full width Money Muscle are getting harder to find.

I have been hesitant to buy more than two because I didn't want to freeze. My Question is two fold.

Does it hurt the taste/tenderness of butts to use a frozen Butt?

Do you compete with frozen or fresh Butts?

As A side note, I ask the same question for ribs as well.

Thanks!
I like fresh. If you have to freeze pork try to defrost slowly in the fridge.
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Unread 04-10-2012, 12:52 PM   #5
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In a pinch I will freeze. I have to dobthat on some of my week lo g trips. I've won with frozen, I just like fresh better. Like Chris said, defrost slowly in the fridge.
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Unread 04-10-2012, 03:52 PM   #6
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I have done particularly well in pork at a couple of comps where they were still frozen when I put them on the pit. Took a couple hours just to get the probe in it. But in general i haven't noticed a difference in mine from fresh to frozen.
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Unread 04-10-2012, 07:45 PM   #7
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Quote:
Originally Posted by Rich Parker View Post
I have done particularly well in pork at a couple of comps where they were still frozen when I put them on the pit. Took a couple hours just to get the probe in it. But in general i haven't noticed a difference in mine from fresh to frozen.
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Unread 04-10-2012, 08:40 PM   #8
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i cant really tell the differance. either way is fine for me
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Unread 04-10-2012, 08:53 PM   #9
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Quote:
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I have done particularly well in pork at a couple of comps where they were still frozen when I put them on the pit. Took a couple hours just to get the probe in it. But in general i haven't noticed a difference in mine from fresh to frozen.
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