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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 07-11-2012, 08:02 AM   #1
Shady
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Default Freezing Chicken

I am going to arrive on Friday for Sunday turn ins and I like to prep chicken @ home. Does anyone freeze chicken and thaw on site?
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Old 07-11-2012, 08:20 AM   #2
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When I prep chicken I usually do about 30 at a time and try to get 3 groups of ten that are about the same size. I then freeze and use for comps when I need them. keith
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Old 07-11-2012, 08:24 AM   #3
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I freeze and start thawing in the fridge a couple of days prior to the contest.
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Old 07-11-2012, 08:24 AM   #4
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Quote:
Originally Posted by mobow View Post
When I prep chicken I usually do about 30 at a time and try to get 3 groups of ten that are about the same size. I then freeze and use for comps when I need them. keith
This. That way any time you need you can just pull your chicken right there.
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Old 07-11-2012, 08:32 AM   #5
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Quote:
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This. That way any time you need you can just pull your chicken right there.

Nice to see you over here.
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Old 07-11-2012, 09:00 AM   #6
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I've done frozen and fresh and don't see much of a difference. I actually prefer frozen as I can get it done ahead of time and I don't have to worry about fresh chicken sitting for 2-3 days. But, I'm cooking fresh this weekend as I couldn't get it done ahead of time like I planned. But, everything else this week is frozen.
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Old 07-11-2012, 09:13 AM   #7
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I do it almost all of the time unless I'm rushing to get comp meat..my theory is you stop it from going bad which can happen in a matter of a day or two depending on how fresh it is..also it's not a nice ribeye that we are grilling with just salt and pepper..IMO we do so much to it that in the end you couldn't tell the difference between fresh and frozen.
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Old 07-11-2012, 10:27 AM   #8
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First, let me state, I HATE CHICKEN!

Because of this, I start trimming in March an put it in the deep freezer until needed. The judges didn't seem to mind, got 1st a couple of weeks ago.

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Old 07-11-2012, 11:26 AM   #9
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I always freeze. Even if they have a long date on them. I have not noticed any difference. If anything, i always score higher with frozen.
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Old 07-11-2012, 04:35 PM   #10
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Shady- We get a case, use 25-30 of them immediately and then freeze the rest. I do not trim before freezing but I do separate them into groups of 25-30. I usually get 3-4 comps out of a case depending on how many throw aways there are. I trim/cook our chicken and I actually have a preference for the frozen ones over the fresh.
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Old 07-11-2012, 04:58 PM   #11
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Quote:
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I always freeze. Even if they have a long date on them. I have not noticed any difference. If anything, i always score higher with frozen.
Yep. My ONLY first in chicken this year was a 180 that had been trimmed and frozen 3 weeks prior.
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Old 07-11-2012, 09:40 PM   #12
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If you prep Thursday night, put the chicken in a zip lock bag and keep it packed in ice, you should be fine. You'll just need to add ice occasionally. I wouldn't want to let it sit more than a couple of days in a frig - not cold enough. I use a small cooler just for chicken (prevents cross contamination) and keep it filled with ice. If you prep many days ahead, freezing is fine.
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