I was going to cook 2 briskets 3 racks of St.Louie's and 4 yardbirds. As you may have heard the air here in western Wa.is a little thick.
All the meat is prepped,am I better off vac sealing freeze raw or wait for good air,cooking,and then vac seal and freeze?
(of course I could just leave it on the picnic table and let it cold smoke)
Go Hawks!!!
I know the air is bad, but I don't know how bad. I've lived thru a couple fires in SoCal - most notably the Cedar was literally at my front door. I can't imagine wanting to go outside and smoke in bad air.
yes sir, I m not BBQ/smoking any meat until the air clears here in the NW also. Smoke from the fires is not healthy to breath or eat. I would rather live to BBQ another day to two.
Some of the brisket is for a postponed baby shower(customer),some of the ribs are owed to a fiend for helping me roof my pantry. The chicken were going to be used at a (social distanced) bday celebration.My smoker is pretty big so when I fire it up I like to have it fairly loaded.Smoke today (Monday) is still pretty thick so I think I'll get to freezing!
Comment