Prepping and freezing meats...

ITBFQ said:

I do it ahead of time at home as well. I just don't freeze it. Usually on the Wednesday before a contest because garbage day is Thursday.

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Samesies. We get together on Wednesday to do all of our trimming, and then vacuum seal the chicken in nice neat flat bags. The ribs, brisket, and butts all just get thrown in 2 gallon bags.

I trim chicken on Monday or Tuesday and put it in a gallon ziplock bag. I don't waste vaccum seal bags on something that will only be frozen for a week or two. I will occasionally trim more than the next comp's worth of chicken, but I don't like to keep chicken for a long period of time in the freezer.

The main reason I freeze is because of opening up 1 to many bags of chicken that had gone bad between being trimmed and Friday the day of the contest. I'll trim the chicken, freeze in a vac seal bag, then stick the frozen chicken in the cooler on Friday morning. By the time Saturday morning prep rolls around, the chicken is thawed and good to go.