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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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Old 06-05-2012, 08:12 PM   #1
wyocurt
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Default Parotection meat after preped

What do a lot of you do to wrap your meat after you prep and trim to keep it water tight for when you put in in the cooler. I have used 2 gal baggies and garabage bags. Any idea would be helpful.. Thanks
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Old 06-05-2012, 08:23 PM   #2
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2 gallon zippies, in a foil pan, on top of ice. Not all floating around in the cooler soup. Dont trust them ziplocks that much.
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Old 06-05-2012, 09:14 PM   #3
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foodsaver vacuum sealer
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Old 06-05-2012, 09:26 PM   #4
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In stainless pans with foil over the tops and into a Cambro. I use freezer/gel pack and place them above/below/between the pans.

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Old 06-05-2012, 09:55 PM   #5
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full and half size pansavers in a Cambro
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Old 06-05-2012, 10:17 PM   #6
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Quote:
Originally Posted by Big Mike View Post
foodsaver vacuum sealer
Ditto
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Old 06-06-2012, 05:07 AM   #7
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Quote:
Originally Posted by Big Mike View Post
foodsaver vacuum sealer
Yup...+1. Once you go Foodsaver, you'll never go back to Ziplocs for comp meats.
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Old 06-06-2012, 05:45 AM   #8
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I use these Reynolds turkey oven bags for big briskets and the next size smaller for pork butts,,,twist end tight and use the enclosed zip tie
http://www.reynoldsovenbags.com/
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Old 06-06-2012, 07:33 AM   #9
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I have a fridge so it's not an issue for me. Whatever you use should be food safe. Garbage bags are not food safe unless you first wrap in film or foil. Why risk a flavor transfer to your meat. Best solution is a cambro with ice in a pan on the bottom. Then you can use foil pans.
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Old 06-06-2012, 11:11 AM   #10
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Thanks for all the good tips. This is the best place in the world for BBQ answers.
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