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Pellet Grills and Smokers / Re: Salvage a Dry Brisket
« Last post by Big Dawg on May 06, 2024, 05:59:58 PM »If you make the chili (or whatever) now, then you can see if it's worth freezing. I'd hate to need to make a pot of chili for anyone sometime down the road and not have it work because the meat wasn't salvageable.
Yeah, that makes sense. I may be able to vacuum seal the chili.
What I've done is freeze the chili (or marinara sauce, etc.), in a shallow plastic container. Then, after it's hard a rock, pop it out and vac seal the block. That way you get your container back and you simply drop the vac bag in a pot of warm water to start the thawing process.
Sloppy Joes and beer?
Of course, that's a good idea, too ! ! !
BD