Freezing BBQ Chicken
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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?“Never eat more than you can lift.”
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I freeze the end product, but think you could freeze at any stage… Chicken usually heats up pretty well.
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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?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.
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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!
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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? -
I like to vacuum seal the end product then warm up in the sous vide.
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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.
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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.
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