Trim your meats prior to comp day ?

Pitts · 06-13-2012, 12:44 PM

If so, how do you package for transport ? Thanks again.

Uncle Buds BBQ · 06-13-2012, 12:49 PM

Quote:

Originally Posted by Pitts

If so, how do you package for transport ? Thanks again.

As a matter of fact I'm trimming right now! Pork, brisket, and ribs are done....I do chicken last because I HATE the chicken!

I vac them down with a food saver for transport.

Dave

Alexa RnQ · 06-13-2012, 12:50 PM

Always. It's so much more manageable in a clean, controlled environment than in dirty, windy, awkward-table-height field conditions!

We package in Foodsaver vacuum bags, but that's likely overkill. Double freezer ziplocs would probably get you by too.

It frees up a lot of time and anxiety at the contest site. Mind you, we didn't always do trimming beforehand -- there were PLENTY of contests over a couple of years where we just had to do it at the contest, due to time constraints during the week before -- but it sure makes life easier when you can get it done.

Fatback Joe · 06-13-2012, 12:51 PM

I food saver whatever will fit, usually just chicken and ribs, and plastic wrap the butts and brisket.

Wrap the chit out of it and put it in a bag to contain leaks if one happens to occur.

Tack · 06-13-2012, 12:53 PM

What Uncle Bud said, trim then food saver them. Makes time at the comp much more enjoyable.

Uncle Buds BBQ · 06-13-2012, 12:56 PM

Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin!

Alexa RnQ · 06-13-2012, 12:58 PM

I think it's pretty much a natural law that we all have to hate chicken trimming.
Parsley runs a close second.

boogiesnap · 06-13-2012, 01:04 PM

Quote:

Originally Posted by Uncle Buds BBQ

Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin!

i've done that 2 days in a row now.

Scottie · 06-13-2012, 01:06 PM

I love chicken

RX2006JE · 06-13-2012, 01:08 PM

I trim all meats before hand and keep brisket in a XL Ziplock Storage bag, butts in 2 Gal hefty freezer bags, ribs in the Hefty 2gal bags I can fit 3 trimmed racks flat in those bags, and chicken I trim and put back in the styrofoam trays they come in and cover the tops and then into the 2 gal Hefty bags.

Nordy · 06-13-2012, 01:17 PM

I vac seal chicken, ribs and brisket. Pork goes in a XL ziploc bag... sometimes double bagged to be sure...

probably overkill... ziploc bags would be fine.

Uncle Buds BBQ · 06-13-2012, 01:39 PM

Quote:

Originally Posted by Scottie

I love chicken

Drum sticks..huh!

fnbish · 06-13-2012, 02:31 PM

I trim everything at home as well. Gallon and 2 gallon zip lock bags always work for me. The only thing I may leave for at the competition are the butts. They take the least time and I've trimmed and injected a few times there. But now that it is getting hot as heck I won't even leave those untrimmed prior.

djqualls · 06-13-2012, 02:45 PM

I trimmed and Vac Sealed Butts, Briskets and Ribs last night while watching the Basketball Game. Thanks to Scottie Its a Tuesday or Wednesday Night Ritual on Comp week. Which this month is four in a row!

Wife does Chicken and Parsley....I love her more now!

SmokinGuitarPlayer · 06-13-2012, 06:58 PM

You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ...

06-13-2012, 12:44 PM	#1
Pitts Knows what a fatty is. Join Date: 05-01-12 Location: Manassas VA Downloads: 0 Uploads: 0	Trim your meats prior to comp day ? If so, how do you package for transport ? Thanks again.

06-13-2012, 12:50 PM	#3
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Always. It's so much more manageable in a clean, controlled environment than in dirty, windy, awkward-table-height field conditions! We package in Foodsaver vacuum bags, but that's likely overkill. Double freezer ziplocs would probably get you by too. It frees up a lot of time and anxiety at the contest site. Mind you, we didn't always do trimming beforehand -- there were PLENTY of contests over a couple of years where we just had to do it at the contest, due to time constraints during the week before -- but it sure makes life easier when you can get it done. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

06-13-2012, 12:51 PM	#4
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	I food saver whatever will fit, usually just chicken and ribs, and plastic wrap the butts and brisket. Wrap the chit out of it and put it in a bag to contain leaks if one happens to occur. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

06-13-2012, 12:53 PM	#5
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	What Uncle Bud said, trim then food saver them. Makes time at the comp much more enjoyable. __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

06-13-2012, 12:56 PM	#6
Uncle Buds BBQ is one Smokin' Farker Join Date: 05-04-09 Location: Marietta, GA Downloads: 1 Uploads: 1	Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums. I'll pay $100 to anyone willing to come over and scrape my chick skin! __________________ Dave Pitmaster and KCBS CBJ

06-13-2012, 12:58 PM	#7
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	I think it's pretty much a natural law that we all have to hate chicken trimming. Parsley runs a close second. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

06-13-2012, 01:06 PM	#9
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I love chicken __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

06-13-2012, 01:08 PM	#10
RX2006JE On the road to being a farker Join Date: 07-16-09 Location: Anniston, AL Downloads: 0 Uploads: 0	I trim all meats before hand and keep brisket in a XL Ziplock Storage bag, butts in 2 Gal hefty freezer bags, ribs in the Hefty 2gal bags I can fit 3 trimmed racks flat in those bags, and chicken I trim and put back in the styrofoam trays they come in and cover the tops and then into the 2 gal Hefty bags.

06-13-2012, 01:17 PM	#11
Nordy On the road to being a farker Join Date: 01-16-11 Location: Ponca City, OK Downloads: 0 Uploads: 0	I vac seal chicken, ribs and brisket. Pork goes in a XL ziploc bag... sometimes double bagged to be sure... probably overkill... ziploc bags would be fine.

06-13-2012, 02:31 PM	#13
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I trim everything at home as well. Gallon and 2 gallon zip lock bags always work for me. The only thing I may leave for at the competition are the butts. They take the least time and I've trimmed and injected a few times there. But now that it is getting hot as heck I won't even leave those untrimmed prior. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

06-13-2012, 02:45 PM	#14
djqualls On the road to being a farker Join Date: 03-08-10 Location: Tecumseh, OK Downloads: 0 Uploads: 0	I trimmed and Vac Sealed Butts, Briskets and Ribs last night while watching the Basketball Game. Thanks to Scottie Its a Tuesday or Wednesday Night Ritual on Comp week. Which this month is four in a row! Wife does Chicken and Parsley....I love her more now! __________________ The American Dream Bar-B-Que Team Custom Dual FEC100 Rig on Trolley Cart Single FEC100 Yoder YS640 with Comp Cart Lagre Big Green Egg Kingfisher BT Trailer with Charcoal Box And Propane Insert and Stoker Setup

06-13-2012, 06:58 PM	#15
SmokinGuitarPlayer Full Fledged Farker Join Date: 02-23-09 Location: Shillington, Pa. Downloads: 0 Uploads: 0	You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ... __________________ Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. Tasty Licks BBQ Rubs & Sauces Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com -