Trimming prior to comp, how do you "re-wrap"?

[Buckshot Malone]

For those of you that trim your meat prior to arriving at the competition, what do you use to re-wrap your ribs, chicken, etc.?

Thanks.

_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee

 

[Contracted Cookers]

food saver bags

 

[Smokin Mike]

those big ziplock bags, 2 1/2 gallon (I believe) bags does a great job, so does foodsaver bags. I have heard that you can use unscented kitchen trash bags, but I wouldn't.

 

[SHBBQ]

food saver, gotta vacuum seal it.

 

[G$]

For chicken we use 2.5 gallon Zip Loc bags. For ribs I have been foodsavering them.

Brisket and Pork are not pre trimmed under our process, and arrive in the cryovacs.

 

[Ron_L]

I've been using the 2 1/2 gallon zip bags and then put them inside bigger trash bags (unscented) just in case.

 

[jbrink01]

Gallon Zip Loc inside 2.5 Gallon.

 

[HarleyEarl]

2 1/2 gallon zip bags

 

[txschutte]

2 1/2 gallon zip bags

+1:thumb:

 

[southernstyle]

2 1/2 gal freezer bag for me as well.

 

[AZScott]

We wrap everything tightly in plastic wrap with the exception of chicken.

 

[Bigmista]

We wrap everything tightly in plastic wrap with the exception of chicken.

*taking notes*...wrap chicken loosely in plastic wrap...

 

[Smokin Hoggz]

Ribs and Chix get wrapped in food saver bags and vacuum sealed, pork and brisket get trimmed on site.

 

[BC Squared]

Zip locks....biggest we can find

 

[Alexa RnQ]

Foodsaver bags for anything that doesn't stay in cryo.

 

[worthsmokin]

I use the xl storage bags. I can only find them at Target. Kind of pricey but what in competition bbq isn't!!!

 

[CMALANGA]

I pretrim all meats and repack tighly in plastic wrap and 2.5 gallon zip lock bags.

 

[Sylvie]

Chicken I trim and then put in Foodsaver bags to freeze. Ribs, brisket and pork are trimmed a day or two before comp and put in the jumbo 2 gallon zip lock bags. I use frozen gel packs to keep cold so no worry about thawed water coming in contact with the meat.

 

[slowerlowerbbq]

Pan liners work great for the big meats, especially brisket. Ever try to get a packer inside a 2 1/2 gallon Ziplock? It WILL fit, but it aint pretty.

Here's a link for Pan Liners, these have been a God-send!

https://www.daydots.com/article.asp?HKEY=002&strPRODH=002014

 

[JerryA]

Vacuum seal everything!