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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 01-26-2009, 01:07 PM   #1
motoeric
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Default 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)?


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Unread 01-26-2009, 02:03 PM   #2
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Yes, we do. Wet age brisket.
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Unread 01-26-2009, 02:24 PM   #3
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I want to try wet aging some brisket and see how it goes.
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Unread 01-26-2009, 02:42 PM   #4
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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.
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Unread 01-26-2009, 02:58 PM   #5
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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.
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Unread 01-26-2009, 03:24 PM   #6
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Quote:
Originally Posted by CajunSmoker View Post
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...
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Unread 01-26-2009, 04:00 PM   #7
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Quote:
Originally Posted by CajunSmoker View Post
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
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Unread 01-26-2009, 04:01 PM   #8
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Does anyone have any good tips, or a link to info for aging beef?
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Unread 01-26-2009, 04:14 PM   #9
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http://www.extension.umn.edu/distrib...on/DJ5968.html
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Unread 01-26-2009, 05:31 PM   #10
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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.
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Unread 01-26-2009, 05:55 PM   #11
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Quote:
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Thanks!
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Unread 01-26-2009, 08:57 PM   #12
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Quote:
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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.
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Unread 01-27-2009, 02:10 AM   #13
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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.
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Unread 01-27-2009, 11:12 AM   #14
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By wet aging we are talking about leaving them in the cryo, right?
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Unread 01-27-2009, 12:20 PM   #15
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Quote:
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By wet aging we are talking about leaving them in the cryo, right?
Absolutely.
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