PDA

View Full Version : Competition Meat prep question


erandolph
12-12-2011, 07:37 AM
Good morning,

We are a couple weekend warriors looking to enter a contest or two this year. Actually found this forum do to an event when they asked if we were a member of the brethern on the entry form.

Quick question, I know a judge is to inspect your meat the day of the event. Does that mean the product needs to be in it's natural state still cryovac'ed? Can we do any prep ahead of time? It is a KCBS judged event if that makes a difference?

Thank you,

--Ed

Mister Bob
12-12-2011, 07:44 AM
For KCBS, trimming is OK, but no seasoning whatsoever. It does not need to be Cryovac'ed.

crewdawg52
12-12-2011, 08:02 AM
For KCBS, trimming is OK, but no seasoning whatsoever. It does not need to be Cryovac'ed.


Yep. Can do the trimming at home, then wrap in plastic wrap. Seasoning/brinning/marinading beforehand is "verboten".

Read #7

http://www.kcbs.us/pdf/KCBS-Rules-and-Regulations-2010.pdf

kurtsara
12-12-2011, 08:03 AM
yes you can trim, you might want to read the rules

erandolph
12-12-2011, 11:25 AM
Thanks everyone,

sorry about that, once I hit send I did some research and answered my own questions.

SCSmoke
12-12-2011, 05:23 PM
As a side note I would recommend you do trim at home and save yourself some time and energy. Especially chicken...

Big Mike
12-12-2011, 09:12 PM
What he said. ^ Especially Chicken!!!!

TooSaucedToPork
12-12-2011, 09:43 PM
:evil:Chicken Prep:twisted:
definitely at home

HarleyGirl14226
12-13-2011, 07:23 PM
And you might want to open your ribs ahead of time...

Don't get to a comp like we did and realize things aren't 100% if you know what I mean...

Sawdustguy
12-14-2011, 05:56 PM
And you might want to open your ribs ahead of time...

Don't get to a comp like we did and realize things aren't 100% if you know what I mean...

Damn shiners......Learned that lesson early on.