freeze

I am going to freeze some 80% lean 20% fat ground chuck as burger patties. Out of habit, I never season burgers before freezing them. I am thinking I would like to do this differently so I end up with a pre-seasoned burger that can go from the freezer to the grill. Does anybody pre-season...

What is your opinion on trimming and freezing meats for your competitions? Does it effect your cook? How long can you do it ahead of time? Do you prep and freeze all types of meat (Brisket, Chicken, Ribs, Pork)?

Hi, I'm thinking of vending some Q with a pop-up BBQ joint. We've got this event around six times of year where people start pop-up restaurants in our cities. As I have no experience in catering or vending, I have some questions about timetables and whatnot. There is no way I could Q all my...

I'd like to vacuum pack and then blast freeze cooked meat for retail sale (professional kitchen). I'm looking for the best procedure in terms of quality and safety. Is it best to ice bath-chill cooked meat to below 40º before shredding and vacuum packing? Or, is it better to hot-fill - shred...

I made some stock yesterday from the remnants of my smoked leg qtrs. I'd like to vacusuck it. Last time I poured it in bags, stood the bags up in containers to freeze then vacusucked. I ended up with big lumps of stock. Any thoughts on how I can get a thinner, more, freezer friendly finished bag?

Hey guys, I was hoping someone with experience freezing pulled pork could offer me a suggestion on whether i should spray it with a little apple juice first or just put it in freezer bags as is. I plan to take the pork butt off the smoker, let it rest, pull it, let it cool, pack it in ziplock...