Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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Frozen or non-frozen?

What does everyone think about buying beef ribs and freezing them for a week?  The last few Foodsavered steaks I've done on the egg were removed at 130 and they looked gray.  Taste was ok.  Even though the thermapen (next to the egg the best purchase I've made in a while) said it was medium rare.  We were thinking we got a bad batch of steaks.

I just dont want to freeze some beef ribs and have the same problem. 

Thanks,  Kid



  • Black_BadgerBlack_Badger Posts: 913
    I never freeze anything I don't absolutely have to. Foodsaver and fridge should be good for most thing inside a week. Just make sure to cook to a safe temp after storage. Purely my opinion.

    Finally back in the Badger State!

    Middleton, WI
  • ShiffShiff Posts: 1,253
    Are you searing your steaks at a high  temp when you cook them?  Some people sear them first and others sear them afterwards.  I regularly cook meat that has been frozen (I thaw it first) and they cook and taste fine. I'd prefer only cooking fresh meat but that isn't possible.  I always have a rack or 2 of beef ribs in the freezer and have never had a problem cooking them after they were thawed.
    Barry Lancaster, PA
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I freeze ribs all the time. In fact I just bought 6 packages on sale on Friday and they are in the freezer now. I just toss them in the freezer "as is". I've never noticed any issues with flavor or quality although, I will try to get these eaten up in the next 4-6 weeks.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
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