- This topic has 4 replies, 1 voice, and was last updated July 24, 2008 at 2:36 am by .
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— In Budget101_@yahoogroups.com, Ann Garner
>
> I usually buy brisket when it’s on sale, cut it into smaller pieces
> and trim off some of the fat, myself. I then place it in my crock
> pots for however long it takes to cook it. Once it’s cooled down,
I
> will cut it and mix with bbq sauce. I’ll put this in containers or
> freezer bags, then most of it goes in the freezer. It’s just me,
and
> this will give me plenty of bbq beef sandwich stuff, which I now no
> longer buy in the store premade.
>
> Ann in Arkansas
>
Allison: I worked for many years at a child care center, where I was
assistant cook. We fixed breakfast, lunch and afternoon snacks for
the
children. The state health inspecter would come every so often to
inspect the kitchen; and one of the things he stated to us every time
was that once raw meat was thawed out we could not re-freeze it; but
once it was cooked, we could freeze it. I`m sorry if I sound huffy
about this, but I`m just stating what we were told.
Yvonne
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