Chili verde Sat cook for Wed: freeze or fridge?

[jjdbike]

Hello friends,
I’m smoking pork butt today (Sat 2/10) to make chili verde. Seasoned & smoked to 185 ish or till through stall & bark is well established.
Then braising in oven w/ veggies and green sauce., covered. We’ll eat some tonight. I’ll certainly freeze some.

I'm entertaining this in a chili cook off competition at work on Weds. My question is, should I freeze and thaw Wed, or just store well sealed in fridge .

Want to maintain flavor and texture quality, but food safety is paramount.

What do you all think? Freeze or fridge from Sat till Weds?

Thanks in advance!
JD

[Panhead John]

If you keep it good and cold in the fridge, you should be good till Wednesday.

[Oakgrovebacon]

Fridge. Sealed well should keep better than freeze and thaw for the short term.
after freezing, the flavor is same but texture breaks down some.

[TripleB]

Keep it in the fridge. Flavors will marry a bit more. When you reheat, I'd maybe add a bit more garlic (bring to a simmer and add the garlic 15 min. before turn in) and check the on the salt, might need a touch more.

[jjdbike]

Thanks everyone!!!
JD

[Troutman]

Fridge for sure. Let all those flavors meld. Bring up the heat slowly on Wednesday, glug…glug…glug..

[texastweeter]

Yup it will actually be better.

[jjdbike]

Fridge for sure. Let all those flavors meld. Bring up the heat slowly on Wednesday, glug…glug…glug..

Thanks Trout man. I love your sound effects 😂
JD

[Sweaty Paul]

Let us know the results! Good luck!

[jjdbike]

I won the chili cook off at work with it.
Thanks everyone!

[Panhead John]

Congrats! That’s great!

[Sweaty Paul]

Congratulations! Well done!