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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 01-31-2009, 11:44 AM   #16
FltEng
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I use frozen meats most of the time and I use these guidelines for a storage reference:

Frozen ground meat should be used within 3 months. Pork has a short holding time of 6 to 8 months. Beef, lamb, veal and venison last 8 to 12 months. Poultry and other birds last about 12 months.
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Unread 01-31-2009, 07:12 PM   #17
ov1
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We freeze briskets and they work just fine. Make sure you give them plenty of time to thaw out before contest.
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Unread 02-01-2009, 09:42 AM   #18
starkey0417
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Great thread! We have never had the Moinks to try frozen! But, we've never won with fresh, so what the hell!
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