huminie
is one Smokin' Farker
- Joined
- Jul 11, 2010
- Location
- Gilroy, CA
Hi folks,
I will be traveling to the American Royal in a few weeks, driving from California over several days. I plan to leave early Monday morning to arrive Thursday for the contests on Saturday and Sunday.
I will be bringing my meats so I am looking for some advice from folks who travel long distances to contests. My hope is to have all meat trimmed ahead of time, and frozen for the journey.
I am looking for advice on how to best pack coolers with the meat. I am thinking using dry ice might be the way to go. I also have the thought of allowing brisket and pork to thaw along the way, but would need to make sure this is done safely and without risk of spoilage.
What would you suggest as a plan of attack so I can travel several days with 2 contests worth of meat that is fresh and thawed, ready for the competition?
Thanks in advance for any helpful tips or information you may have.
I will be traveling to the American Royal in a few weeks, driving from California over several days. I plan to leave early Monday morning to arrive Thursday for the contests on Saturday and Sunday.
I will be bringing my meats so I am looking for some advice from folks who travel long distances to contests. My hope is to have all meat trimmed ahead of time, and frozen for the journey.
I am looking for advice on how to best pack coolers with the meat. I am thinking using dry ice might be the way to go. I also have the thought of allowing brisket and pork to thaw along the way, but would need to make sure this is done safely and without risk of spoilage.
What would you suggest as a plan of attack so I can travel several days with 2 contests worth of meat that is fresh and thawed, ready for the competition?
Thanks in advance for any helpful tips or information you may have.