curious if this would work, especially on chicken wings - if I could dry brine an entire bag of chicken wings then freeze them it would make for much faster spur of the moment meals!
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Brining before freezing?
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Yep, I do it all the time for chuck roasts and butts. You can go ahead and apply the rub prior to freezing, as well.
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OSB, I take it from the freezer straight to the smoker, and it can thaw on its own time. Might add up to an hour of additional time to cook, but I have had a frozen 8# butt and a fresh one of the same size get done around the same time sitting side by side.
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Club Member
- Jun 2018
- 155
- Texas Gulf Coast
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Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
^ Having said all of that, I have only done it for low and slow cooks. Frozen wings might do best if they are thawed prior to cooking.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
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Pizza insert
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Cookshack Smokette Elite
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lots of probes.
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If I wanted to do frozen wings, I'd go low and slow until they were thawed, and then crank up the heat. Just think of this as a faster way to get 'em thawed.
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