food questions, who knows the answers....

anyone ever shipped or had food shipped to them? How much dry ice would it take to ship a box big enough to hold a 13-15lb brisket and how much would the ice cost? How much would the shipping be?

Someone want to be a guinea pig if I try it? I'm thinking about trying it once to see how it went. I'd smoke a brisket and vacuum seal it and mail it. I'd probably have to cut it because my vacuum sealer isn't large enough to do an entire brisket. I'd be curious of the quality on the other end. Won't be done anytime soon because there's a lot I'd have to work out but I may give it a try.

IIRC when my mother orders cheescake from QVC they ship it with one block of dry ice on top and one on the bottom.

Unfortunately I've never seen how much dry ice is shipped with the turducken my folks get at Thanksgiving. The styrofoam box its iced in isn't all that big so it prolly isn't that much dry ice though

I may give this a try to see how it went. I'm going to price dry ice this week and insulated boxes. I imagine that along with shipping is where the cost would really come in. The meat and charcoal would be the cheap part of it. I would also be concerned with the quality on the other end. BBQ is rarely as good reheated as it is fresh off the grill. It would have to be reheated wrapped up in an oven with some moisture present to keep it from drying out.

I may start by just doing a lb or so to someone if they wanted to try it.

ill give it a shot...i like a good brisquet

Damn right. I'll grill up one of my tough sirloins and send it back to ya to be cooked the right way! :lmao:

To get the amount of dry ice needed you need to know (1) how long it takes to mail to destination: example overnight vs. 2 day delievery and can your destination get overnight?

(2) Container is another thing to think of - I recommend the foam coolers.

Here is some more info:
Frozen and perishable products such as meat, fish, poultry and ice cream can be successfully shipped using dry ice. Dry ice is carbon dioxide kept solid at the extremely low temperature of -109.5 degrees Fahrenheit.

The United States Department of Transportation (DOT) and the International Air Transport Association (IATA) have set federal rules that govern the shipment of dry ice due to the potential dangers of the substance if not handled properly. A product needs to be packaged in dry ice for shipping if the material is perishable. The IATA defines a shipment as perishable if the product can "deteriorate over a given period of time if exposed to harsh environmental conditions, such as excessive temperature or humidity".

And a website: http://www.dryicesource.com/dryice/shipping.php

Fuck it. It'll survive. Omaha steaks ships their shit all the time.

If you mail me a brisket I will cook it and let you know how it is. :D

me me me me me, send it to me, i will be part of this experiment, brisket and san diego do not go together

give me a couple of weeks. I want to do some testing here at home and come up with a good re-heating method that preserves quality and then I'll pick someone to send some too and test. It'd be very helpful if someone is at least somewhat familiar with brisket and knows regular brisket from good quality brisket.

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Originally Posted by 0rion

give me a couple of weeks. I want to do some testing here at home and come up with a good re-heating method that preserves quality and then I'll pick someone to send some too and test. It'd be very helpful if someone is at least somewhat familiar with brisket and knows regular brisket from good quality brisket.

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Brisket, I know...:)

just fax the meat.

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Originally Posted by Nhra Firebird

just fax the meat.

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is that what you tell your boyfriend???

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Originally Posted by 0rion

is that what you tell your boyfriend???

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:Owned::lmao::lmao:

in for brisket :D

ive had some good brisket before...but they can dry out pretty quick too, if u arent cooking it just right. you basically have to do a nice slow cook on them to get it all juicy.

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Originally Posted by KahanaReef

Brisket, I know...:)

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then i can roll over and we can share, but otherwise, i want the brisket:nana:

I am just curious as to why you want to ship meat in the first place?

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Originally Posted by zero_proto

then i can roll over and we can share, but otherwise, i want the brisket:nana:

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Sure :D

Actually, I have at least 5 in the garage freezer. Brisket and Tri Tip are my favorites, so... I'm always stocked up :)

Throwing a Tri Tip on the BBQ tonight as a matter of fact.