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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 01-21-2009, 12:01 PM   #1
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Default Freezing Meat

I know that people have done well with frozen briskets, but what about ribs, pork butt, and chicken? Seems that butt would be fine, but not so sure about ribs, and less so with chicken.

I would love to buy a few cases of ribs, trim them all, and repack for contests.

I would be vac sealing and freezing meat that has not been previously frozen.
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Unread 01-21-2009, 12:04 PM   #2
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Quote:
Originally Posted by Brew-B-Q View Post
I would love to buy a few cases of ribs, trim them all, and repack for contests.
That is what I do.
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Unread 01-21-2009, 12:05 PM   #3
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I don't mind freezing pork/ribs for catering, but not for contest. I always try to get as fresh as possible. I try to buy as close to the contest as possible.
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Unread 01-21-2009, 12:21 PM   #4
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I believe that you should never freeze meat. You can tell the difference especially on ribs. We used frozen ribs for a comp once and they were garbage. The best chefs in the world didn't get where they are freezing, fresh is best. IMO
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Unread 01-21-2009, 12:59 PM   #5
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I haven't had any problems with Brisket, Pork, or Ribs... Chicken I insist be fresh...
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Unread 01-21-2009, 01:06 PM   #6
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We normally purchase our ribs and butts by the case and keep frozen until cooked. Chicken is always bought fresh.
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Unread 01-21-2009, 01:09 PM   #7
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Fresh is best!

Frozen is fine.

But the bird has to be fresh!
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Unread 01-21-2009, 01:12 PM   #8
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
I believe that you should never freeze meat. You can tell the difference especially on ribs. We used frozen ribs for a comp once and they were garbage. The best chefs in the world didn't get where they are freezing, fresh is best. IMO
I better give all my awards back then. Because all I use are frozen PSF ribs....

the only thing I don't freeze are butts Pat. I think it changes the texture of the meat.

But that is all the info I am giving you... As I know you are still taking notes....
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Unread 01-22-2009, 07:47 AM   #9
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Freeze if you please, whatever floats your boat. If it works for you, thats great.
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Unread 01-22-2009, 08:28 AM   #11
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Thanks for the replies. I've cooked frozen briskets and frozen ribs and not noticed any difference. I don't think I'm the best "taster" so I appreciate others opinions. I suppose it also depends on how long you have the meat frozen, and the way it is packaged while freezing.
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Unread 01-22-2009, 12:55 PM   #12
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Fresh is best, but I've been buying in bulk and freezing for years. Just make sure you rotate the stuff in your freezer, and I would highly recommend repackaging and vacuum sealing everything.
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Unread 01-22-2009, 01:13 PM   #13
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
PSF means what????
I assume Scottie means #22 on your list.
Unless he's been getting those damned socialist ribs flown in from France again...
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Unread 01-22-2009, 02:41 PM   #14
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
PSF means what????

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Was this a Big Hair band of the 80's?
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Unread 01-22-2009, 03:23 PM   #15
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Quote:
Originally Posted by Neal View Post
I assume Scottie means #22 on your list.
Unless he's been getting those damned socialist ribs flown in from France again...

AKA Smithfield????
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