<![CDATA[Freezing BBQ Chicken]]>I plan to buy a bunch of chicken thighs - skin on (20 or so). I then plan to break in my new Marinade Express Tumbler Pro (so excited!) with some Kosmo’s Q Chicken Soak. After that, I plan to grill it up adding barbecue sauce. The question is:
At what stage should I freeze what we don’t eat? 1. Freeze the raw chicken; 2. freeze the marinated raw chicken; 3. freeze the grilled, un-bbq’ed chicken; 4. freeze the end product; or, 5. any of the above, cause it doesn’t matter?

]]>https://waltonsdev.nodebb.com/topic/3950/freezing-bbq-chickenRSS for NodeFri, 11 Sep 2026 00:11:57 GMTFri, 04 Jun 2021 19:38:06 GMT60<![CDATA[Reply to Freezing BBQ Chicken on Thu, 17 Jun 2021 18:13:20 GMT]]>Agree with the above. Vac sealing and freezing the finished product would be most convenient later. If you don’t mind thawing and cooking, then I do that a lot of times with no issue.

Frequently I buy enough thighs for 4 or 5 competitions at a time, trim, and then seal and freeze to save work week of. Can’t tell the difference.

]]>https://waltonsdev.nodebb.com/post/40244https://waltonsdev.nodebb.com/post/40244Thu, 17 Jun 2021 18:13:20 GMT<![CDATA[Reply to Freezing BBQ Chicken on Thu, 17 Jun 2021 16:35:10 GMT]]>I cook up extra all the time and just vacuum seal it, don’t have sous-vide yet, just throw it on stove in pot of boiling water. I do this with all kinds of meat, if I am going to fire up the smoker I like it full and only have my wife and I to cook for and don’t always want a bunch of leftovers right away.

]]>https://waltonsdev.nodebb.com/post/40238https://waltonsdev.nodebb.com/post/40238Thu, 17 Jun 2021 16:35:10 GMT<![CDATA[Reply to Freezing BBQ Chicken on Tue, 08 Jun 2021 18:58:00 GMT]]>I like to vacuum seal the end product then warm up in the sous vide.

]]>https://waltonsdev.nodebb.com/post/39696https://waltonsdev.nodebb.com/post/39696Tue, 08 Jun 2021 18:58:00 GMT<![CDATA[Reply to Freezing BBQ Chicken on Sun, 06 Jun 2021 19:24:03 GMT]]>Just freeze them on a silicone baking tray and vacuum pack

]]>https://waltonsdev.nodebb.com/post/39540https://waltonsdev.nodebb.com/post/39540Sun, 06 Jun 2021 19:24:03 GMT<![CDATA[Reply to Freezing BBQ Chicken on Sun, 06 Jun 2021 10:34:07 GMT]]>Jonesy I would also freeze the end product, when you are ready for use just heat up

]]>https://waltonsdev.nodebb.com/post/39517https://waltonsdev.nodebb.com/post/39517Sun, 06 Jun 2021 10:34:07 GMT<![CDATA[Reply to Freezing BBQ Chicken on Sat, 05 Jun 2021 20:33:18 GMT]]>I’ve had good luck freezing the raw chicken just make sure you vacuum pack it first if possible.

]]>https://waltonsdev.nodebb.com/post/39478https://waltonsdev.nodebb.com/post/39478Sat, 05 Jun 2021 20:33:18 GMT<![CDATA[Reply to Freezing BBQ Chicken on Fri, 04 Jun 2021 20:13:27 GMT]]>Like has been said, I would freeze after cooking. I would also recommend you try the |Argentinean-Style-BBQ-Marinade and |Cyclops-Greek-Marinade they are great!

]]>https://waltonsdev.nodebb.com/post/39423https://waltonsdev.nodebb.com/post/39423Fri, 04 Jun 2021 20:13:27 GMT<![CDATA[Reply to Freezing BBQ Chicken on Fri, 04 Jun 2021 19:58:55 GMT]]>Jonesy We usually do 3-4 split Cornish Hens at a time in the Traeger. We eat one bird and vacuum seal the rest of the halves individually and freeze. When we once again want Bird, we simply defrost and place in a steamer to heat through or you can use sous vide to heat through. It comes out pretty good.

]]>https://waltonsdev.nodebb.com/post/39421https://waltonsdev.nodebb.com/post/39421Fri, 04 Jun 2021 19:58:55 GMT<![CDATA[Reply to Freezing BBQ Chicken on Fri, 04 Jun 2021 19:41:51 GMT]]>I freeze the end product, but think you could freeze at any stage… Chicken usually heats up pretty well.

]]>https://waltonsdev.nodebb.com/post/39419https://waltonsdev.nodebb.com/post/39419Fri, 04 Jun 2021 19:41:51 GMT