Aging Meat for Comps

motoeric · 01-26-2009, 01:07 PM

Hi,

Does anyone out there age their comp meats (for BBQ or grilling competitions) prior to the event in question? Or do you perhaps buy aged meat (wet or dry)?

Eric

Dale P · 01-26-2009, 02:03 PM

Yes, we do. Wet age brisket.

Big George's BBQ · 01-26-2009, 02:24 PM

I want to try wet aging some brisket and see how it goes.

CajunSmoker · 01-26-2009, 02:42 PM

I talked to my butcher at Sam's and he is going to wet age some briskets for me in their cooler. He said 45 days is the limit that they are allowed to keep them before they are sold however.

CivilWarBBQ · 01-26-2009, 02:58 PM

Only beef has the potential to improve with age, chicken and pork are just the opposite. Always use the freshest pork and poultry you can find.

Scottie · 01-26-2009, 03:24 PM

Quote:

Originally Posted by CajunSmoker

I talked to my butcher at Sam's and he is going to wet age some briskets for me in their cooler. He said 45 days is the limit that they are allowed to keep them before they are sold however.

I found for my style that if I get at least 35 days on them I am good. 45 would be perfect...

that's a good Sam's. I tried that at mine and they ended up giving my "SOLD" boxes awy to someone. Sad part is they were probably going to cook those briskets in a crock pot, make them into corned beef or gring them into hamburger...

Sledneck · 01-26-2009, 04:00 PM

Quote:

Originally Posted by CajunSmoker

I talked to my butcher at Sam's and he is going to wet age some briskets for me in their cooler. He said 45 days is the limit that they are allowed to keep them before they are sold however.

I would not trust that. You have no control over temp swings etc in his cooler.Better off designating a garage fridge that does not need to be opened

mds2 · 01-26-2009, 04:01 PM

Does anyone have any good tips, or a link to info for aging beef?

Dustaway · 01-26-2009, 04:14 PM

http://www.extension.umn.edu/distrib...on/DJ5968.html

MilitantSquatter · 01-26-2009, 05:31 PM

Hi Eric - Might also want to check the search too for additional input..

I think this topic has come up before... maybe a few weeks ago too.

mds2 · 01-26-2009, 05:55 PM

Quote:

Originally Posted by Dustaway

http://www.extension.umn.edu/distrib...on/DJ5968.html

Thanks!

Neal · 01-26-2009, 08:57 PM

Quote:

Originally Posted by Sledneck

I would not trust that. You have no control over temp swings etc in his cooler.Better off designating a garage fridge that does not need to be opened

I don't see anything wrong with it. As long as they use a large commercial walk-in (which any place like Sam's would certainly have), I don't think there would be a problem with temp swings...in fact it's probably a more steady option than an old garage fridge.

That said, I would go with my own fridge for wet aging if you have the option. The main reason would be what Scottie talked about above...there are too many opportunities for them to walk out of the cooler when they sit there for over a month...even if they are being "held" for you.

Here in KC I have bought aged cases from Scavuzzo's. He keeps them for you for 28 days. I like 35-45 days as well, but I didn't really have the room to keep 7 or 8 big briskets in a fridge that long, so most usually went straight into the deep freeze.

Citizen Q · 01-27-2009, 02:10 AM

The only time I dry age meat for a competition is when I buy imported Danish baby back ribs. The proper way to age them is to find a nice flat rock that gets full sun for most of the day, preferably in a neighbors yard. Spread the racks out on the rock for 3 to 4 weeks, just until the fish smell goes away.

Other than that, I generally try to aim for around 14 days from the kill date to the competition date for "wet" packer briskets. I buy all other pork and chicken as fresh as possible enroute to the comp.

monty3777 · 01-27-2009, 11:12 AM

By wet aging we are talking about leaving them in the cryo, right?

Plowboy · 01-27-2009, 12:20 PM

Quote:

Originally Posted by monty3777

By wet aging we are talking about leaving them in the cryo, right?

Absolutely.

01-26-2009, 01:07 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Aging Meat for Comps Hi, Does anyone out there age their comp meats (for BBQ or grilling competitions) prior to the event in question? Or do you perhaps buy aged meat (wet or dry)? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

01-26-2009, 02:03 PM	#2
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky Downloads: 0 Uploads: 0	Yes, we do. Wet age brisket. __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

01-26-2009, 02:42 PM	#4
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	I talked to my butcher at Sam's and he is going to wet age some briskets for me in their cooler. He said 45 days is the limit that they are allowed to keep them before they are sold however. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

01-26-2009, 04:01 PM	#8
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	Does anyone have any good tips, or a link to info for aging beef? __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

01-26-2009, 04:14 PM	#9
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas Downloads: 0 Uploads: 0	http://www.extension.umn.edu/distrib...on/DJ5968.html __________________ "She Thinks My Slabs Are Sexy" Ole Hickory Ultra Que 22" WSM Backwoods Chubby http://sexyslabs.com "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

01-26-2009, 02:24 PM	#3
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I want to try wet aging some brisket and see how it goes.

01-26-2009, 02:58 PM	#5
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	Only beef has the potential to improve with age, chicken and pork are just the opposite. Always use the freshest pork and poultry you can find.

01-26-2009, 05:31 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Hi Eric - Might also want to check the search too for additional input.. I think this topic has come up before... maybe a few weeks ago too. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's Last edited by MilitantSquatter; 01-26-2009 at 07:47 PM..

01-27-2009, 02:10 AM	#13
Citizen Q Is lookin for wood to cook with. Join Date: 06-26-07 Location: Cape Cod, MA Downloads: 0 Uploads: 0	The only time I dry age meat for a competition is when I buy imported Danish baby back ribs. The proper way to age them is to find a nice flat rock that gets full sun for most of the day, preferably in a neighbors yard. Spread the racks out on the rock for 3 to 4 weeks, just until the fish smell goes away. Other than that, I generally try to aim for around 14 days from the kill date to the competition date for "wet" packer briskets. I buy all other pork and chicken as fresh as possible enroute to the comp. __________________ [FONT=Impact]Sean McCabe[/FONT] [FONT=Impact]BBQ Teams: Bourbon & Beale, Group W Bench, Mega-Team,[/FONT] [FONT=Impact]Que Ball, [/FONT][FONT=Impact]Mentored by Lunchmeat[/FONT] [FONT=Impact]Casual BBQ & Grilling Judge[/FONT] [FONT=Impact]2 Large Big Green Eggs[/FONT] [FONT=Impact]Lodge Hibachi[/FONT] [FONT=Impact]Cast Iron Box Stove[/FONT]

01-27-2009, 11:12 AM	#14
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	By wet aging we are talking about leaving them in the cryo, right? __________________ John 21:9

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Dry aging commercial meat locker $80.00	BLACKSMOKE-LS7	Q-talk	55	12-22-2011 11:44 AM
Meat for comps	Big A	Q-talk	13	08-05-2011 08:39 AM
aging meat	billfish73	Q-talk	6	07-24-2010 10:14 AM
Wet aging brisket for comps	Ford	Competition BBQ	27	06-15-2009 02:23 PM
Meat Aging...	JD McGee	Q-talk	7	12-19-2007 10:42 PM