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View Full Version : Anyone got private stock? Lets see it!


jmoney7269
05-15-2013, 07:55 PM
Picked up some good'ens yesterday. I'm always on the persuit for comp meats. My boy Bradley called me yesterday and said he got a pallet of big cab nationals in, come on we will pick through em. Walked away with a 17.6 lber and a 19.78 lb mohunker! The big one is sitting in the fridge waiting for day 50 then will hit the deep freeze to join his brothers and cousins
http://i897.photobucket.com/albums/ac174/justinmargist/6AE6A4F5-EFA7-4A94-8AA3-A4029AAE22C1-1247-00000115C2E43D95.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/16D38766-985B-440C-9462-A515CE8BA1C3-1247-00000115AC9E8253.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/C981B4E0-520E-4E8D-8673-CBB119910FB8-1247-00000115CC75329A.jpg

Titch
05-15-2013, 08:01 PM
Why the wood in the freezer?

boiler93
05-15-2013, 08:07 PM
Why the wood in the freezer?

Thinking the same thing and i hope to learn something new.

CarolinaQue
05-15-2013, 08:10 PM
Why the wood in the freezer?


Very cold and no humidity. Speeds up the drying phase I'm sure.

Richard_
05-15-2013, 08:15 PM
hows this ?http://i78.photobucket.com/albums/j95/Richard_A_2006/IMG_1187.jpg

dwfisk
05-15-2013, 08:16 PM
We need some specifics on how to cook that stuff on the bottom shelves (time, temp, marinate, slather, rub, sauce - you know how do you make it taste tender & good).:biggrin1:

jmoney7269
05-15-2013, 08:19 PM
Very cold and no humidity. Speeds up the drying phase I'm sure.

Actually the opposite. Just like meat, freezes the moisture and retains the natural sugars in the wood. Note this is for fruit woods only and to be used as smoking wood, not as a fuel source. The top is golden delicious apple splits I chop my own chunks off when needed. The bottom is sweet bing cherry.

jmoney7269
05-15-2013, 08:25 PM
hows this ?http://i78.photobucket.com/albums/j95/Richard_A_2006/IMG_1187.jpg

Dayum! What all is in there? If your anything like my grandma there be some Benjamin's in there also!

CarolinaQue
05-15-2013, 09:10 PM
All I gotta say is I'm jealous!!! Any houses for sale in the area???

Titch
05-15-2013, 10:14 PM
hows this ?http://i78.photobucket.com/albums/j95/Richard_A_2006/IMG_1187.jpg

You freeze stuff in jars?

JohnHB
05-15-2013, 10:21 PM
Strange goings on!! I thought BBQing was supposed to be simple such that the mere male could handle it. Trust some to get complex!!!
John

CarolinaQue
05-16-2013, 05:20 AM
Strange goings on!! I thought BBQing was supposed to be simple such that the mere male could handle it. Trust some to get complex!!!
John

Not much is simple about competition 'que!!!

JONESY
05-16-2013, 05:57 AM
This may be a dumb question, but can you use previously frozen/past use by date meat at a comp? I thought they inspected that stuff.

jmoney7269
05-16-2013, 07:02 AM
This may be a dumb question, but can you use previously frozen/past use by date meat at a comp? I thought they inspected that stuff.

If they, the sanctioning body, didn't allow people to cook past date food, nobody could compete. Nobody that's serious about BBQ competitions waits 2-3 days before a comp to get meat.

Stoke&Smoke
05-16-2013, 07:16 AM
You freeze stuff in jars?

In Mason jars its usually OK to freeze

But that freezer is a bit overloaded. Manufacturers will generally recommended allowing a little room for air flow

bignburlyman
05-16-2013, 07:21 AM
This may be a dumb question, but can you use previously frozen/past use by date meat at a comp? I thought they inspected that stuff.

Meat inspections for KCBS are only to see if the meat is not seasoned or brined, the correct size (pork butts => 5 lbs), and stored and chilled safely. It is not necessary for KCBS to even have the original label from the meat package.

Richard_
05-16-2013, 09:57 PM
You freeze stuff in jars?

freezer jam

Richard_
05-16-2013, 09:59 PM
Dayum! What all is in there? If your anything like my grandma there be some Benjamin's in there also!

400+ lbs of beef and about 200+ lbs of pork , no benjamins :cry:

Jason TQ
05-16-2013, 10:03 PM
If they, the sanctioning body, didn't allow people to cook past date food, nobody could compete. Nobody that's serious about BBQ competitions waits 2-3 days before a comp to get meat.

We do. What's wrong with that? I get wet aging brisket, but what's so wrong about getting meat a few days prior?

Porcine Perfection
05-16-2013, 10:09 PM
400+ lbs of beef and about 200+ lbs of pork , no benjamins :cry:

Wonder why? :grin:

Hoss
05-16-2013, 10:28 PM
We do. What's wrong with that? I get wet aging brisket, but what's so wrong about getting meat a few days prior?

I love aged beef,wet or dry,but pork,I prefer poopin' n gruntin' in the mornin,Smokin in the afternoon.Never tried aged chicken though.

JohnHB
05-16-2013, 10:44 PM
Not much is simple about competition 'que!!!

One of us is missing the point. Walking is simple - competition walking is complex. Chess is simple - competition chess is exceedingly complex.
BBQing can be considered is a simple way of cooking outside and drinking a few beers - normally undertaken by the mere males who have a problem cooking in a kitchen so one could assume it MUST BE SIMPLE. If you want to enter competitions that is competing and that becomes complex because of the competition!
:razz::razz:
John

jmoney7269
05-17-2013, 12:59 AM
We do. What's wrong with that? I get wet aging brisket, but what's so wrong about getting meat a few days prior?

I dont think i could cut it yhat close knowing i dont have the perfect pieces of meat yet.My wife says I have OCBBQD=obsessive compulsive BBQ disorder lol. I'm very particular about the weight, physical size, appearance, marbling, pack date, brand, And anything else you can think of to be worried about in competition. My buddy Jason, my BBQ boyfriend as my wife calls him taught me a lot, and one thing you should never have to worry about a few days or even a few weeks before a comp is meat. I take notes, remember, change plans, practice the plans, change timelines, practice more, cook by feel, compare results, ask family for honest brutal opinions, and bam, 1 year later I got 6 grand championships, 2 of which had over 100 teams. No such thing as over prepared.

Titch
05-17-2013, 01:34 AM
freezer jam


No problem with the glass not breaking? Mason Jars?

Jason TQ
05-17-2013, 06:49 AM
I dont think i could cut it yhat close knowing i dont have the perfect pieces of meat yet.My wife says I have OCBBQD=obsessive compulsive BBQ disorder lol. I'm very particular about the weight, physical size, appearance, marbling, pack date, brand, And anything else you can think of to be worried about in competition. My buddy Jason, my BBQ boyfriend as my wife calls him taught me a lot, and one thing you should never have to worry about a few days or even a few weeks before a comp is meat. I take notes, remember, change plans, practice the plans, change timelines, practice more, cook by feel, compare results, ask family for honest brutal opinions, and bam, 1 year later I got 6 grand championships, 2 of which had over 100 teams. No such thing as over prepared.

Gotcha. Thanks for the resume.

jmoney7269
05-17-2013, 08:00 AM
Not a resume, just put a lot of work into it and it pays off. Just like sharing and helpin others that share the same passion of bbq

ButtBurner
05-17-2013, 08:20 AM
Not a resume, just put a lot of work into it and it pays off. Just like sharing and helpin others that share the same passion of bbq

you should be proud man.

I, for one, enjoy your posts and learning from you

cowgirl
05-17-2013, 11:46 AM
My private stock :grin:

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/farm%20pics/c8cf8e15.jpg

and my angry bull...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/calves/new%20bull/375_zps51e204cd.jpg


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/calves/new%20bull/372_zps218c8e97.jpg

hcj3rd
05-17-2013, 12:37 PM
My private stock :grin:

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/farm%20pics/c8cf8e15.jpg

and my angry bull...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/calves/new%20bull/375_zps51e204cd.jpg


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/calves/new%20bull/372_zps218c8e97.jpg
Jeanie you win again. LOL

fingerlickin'
05-17-2013, 03:00 PM
I don't have a ton of meat but my beer fridge is pretty full.



For now.

Richard_
05-17-2013, 05:29 PM
No problem with the glass not breaking? Mason Jars?

no issues with breaking , yes mason canning jars

Titch
05-17-2013, 05:37 PM
Thanks mate

Nut
05-17-2013, 06:19 PM
My private stock :grin:

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/farm%20pics/c8cf8e15.jpg



Can't beat that! :doh:

FireChief
05-18-2013, 06:46 AM
I don't have a ton of meat but my beer fridge is pretty full.



For now.

Sounds exactly like my setup !!

WileyHunter
05-18-2013, 01:14 PM
My 21cft is full, of pizzas and ice cream most of the time... Making room now for 20 chickens that my buddy and I are butchering on the 1st of June. Hoping to fill it with at least 3 deer this fall, one just didn't cut it last year.