If you’re a serious backyard BBQ cook like me, you probably cook at home. In my neighborhood garbage pickup only happens once a week, and to make it worse it’s on Friday. That means this time of year, rib or brisket trimmings can sit in a garbage can in 90 degree heat for an entire week before the trash truck comes. Trust me, they can get pretty ripe in that time.
So I picked up this tip from some folks I know who are serious boaters. They have much the same problem when trying to manage garbage while underway for a few days at a time. It turns out, that all you need to do is make room in your freezer for the garbage that is likely to spoil or smell before it can be disposed of.
I’ve taken to double (or triple) bagging the trimmings and storing them in the extra refrigerator in my garage. Works like a champ, and now all I have to do is remember to put them in garbage on trash day.