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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 09-04-2007, 02:29 PM   #1
Transformer BBQ
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Default Pre Trimmed

For those of you who trim meat prior to arriving onsite at a contest... how do you package/ transport/ store the meat after you have taken it out of its original packaging?
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Unread 09-04-2007, 02:33 PM   #2
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Quote:
Originally Posted by Transformer BBQ View Post
For those of you who trim meat prior to arriving onsite at a contest... how do you package/ transport/ store the meat after you have taken it out of its original packaging?
We wrap it in Plastic Wrap.
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Unread 09-04-2007, 02:40 PM   #3
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Vaccum seal it...

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Unread 09-04-2007, 03:02 PM   #4
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we put a bunch of spices on it to keep the juices from leaking out, then plastic wrap.

J/k... We just plastic wrap it.
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Unread 09-04-2007, 03:06 PM   #5
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I use a Food Saver....also, I have discovered these huge 2.5 gallon Ziplok bags that are pretty effective too.
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Unread 09-04-2007, 03:16 PM   #6
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Vacuum sealer..........
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Unread 09-04-2007, 03:25 PM   #7
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Quote:
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Vacuum sealer..........
Ditto
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Unread 09-04-2007, 03:32 PM   #8
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A big zip lock baggy packed in ice. If too for a bag, a plastic container.
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Unread 09-04-2007, 03:33 PM   #9
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You can use your Food Saver to package a brisket?
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Unread 09-04-2007, 03:46 PM   #10
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Quote:
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You can use your Food Saver to package a brisket?
If you cut it up in real small pieces you'll be fine.
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Unread 09-04-2007, 04:05 PM   #11
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Zip lock bags. Once its inspected, you can dump the marinade right in or season with dry rub, then reseal.

We only trim chicken ahead, b/c it comes from the farm in butcher paper. Harvested on Tuesdays.... Its more sanitary anyway. Everything else comes in cryovac, and is easy enough to do on-site.
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Unread 09-04-2007, 04:07 PM   #12
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we Zip-loc 'em. The gigantic 2 1/2 gallon ones.
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Unread 09-04-2007, 04:09 PM   #13
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Quote:
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Vaccum seal it...

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Unread 09-04-2007, 07:49 PM   #14
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what do find to be the big advantage in pre trimming?
is it just a time saver?
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Unread 09-04-2007, 07:51 PM   #15
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Sean, to me, it's more than a time saver, though that's part of it. MOre than that, though, I get to do most of my knife work in my own kitchen, with running water, lots of room, etc. Clean up is SO much easier.
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