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View Full Version : sorry, im ignorant to comps...but


HickoryJ
10-12-2012, 04:29 PM
is the meat provided? or do u bring your own? i guess im talking kcbs. i took a glance at the rules and seen there is a meat inspector...but that could work for both. once again, sorry im a noob to comps.

hamiltont
10-12-2012, 04:31 PM
BYO, and most bring more than needed JIC...

Swamp Donkeyz BBQ
10-12-2012, 04:35 PM
ALWAYS bring extra. If you don't you will wish you had, at some point.

HickoryJ
10-12-2012, 04:35 PM
so the inspector comes around to each site and check the meat? what are they looking for exactly?

Swamp Donkeyz BBQ
10-12-2012, 04:37 PM
Making sure that you didn't bring anything that has been marinated or had anything done to it that could be considered cheaqting. It is an attempt to help level the playing field.

hamiltont
10-12-2012, 04:40 PM
You can prep your meat before arriving by trimming it, scraping the chicken skin, stuff like that. You can't put any seasoning, brine or injection in or on the meat until after it's inspected, basically....

Swamp Donkeyz BBQ
10-12-2012, 04:47 PM
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

HickoryJ
10-12-2012, 04:48 PM
thats what i thought. im gonna try to get in some comps next yr. but to be honest...i dont have much experience with chicken or ribs. those 2 categories ill be weak in for sure. it is pork, brisket, ribs and chicken right?

speers90
10-12-2012, 04:50 PM
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

In KCBS contests you can trim the meat before inspection.

The_Kapn
10-12-2012, 04:52 PM
I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey" :grin:

There is a sticky thread at the top of this forum for folks looking to mentor with a team.
Here is a link to it:
http://www.bbq-brethren.com/forum/forumdisplay.php?f=49

Good Luck with whatever approach you take.

TIM

HickoryJ
10-12-2012, 04:59 PM
I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey" :grin:
i want nothing more than that. cant think of anything better!

Swamp Donkeyz BBQ
10-12-2012, 05:13 PM
If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.

HickoryJ
10-12-2012, 05:19 PM
If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.i know. people are helpful on here. i try to use the search engine as much as possible cause i know getting asked the same questions over and over is annoying. lots of good info getting spread on here. competition is definitely something i need help with. i know it will be humbling lol

Swamp Donkeyz BBQ
10-12-2012, 06:35 PM
Good Luck! I wish you the best.

Rookie'48
10-12-2012, 06:47 PM
In KCBS comps the original packaging is not required. The meat may be removed from the package and trimmed as long as it's not brined, seasoned, rubbed, marinated, etc. Basically you cannot add any type of flavoring agent prior to inspection.

sdbbq1234
10-12-2012, 06:53 PM
The meat inspection also is to make sure all meats are at 40 degrees or less.

IMO, that is more important than checking for prior rubs, injections, etc...

wallace

HickoryJ
10-13-2012, 07:16 AM
Thanks guys!

Ron_L
10-13-2012, 07:36 AM
The meat inspection also is to make sure all meats are at 40 degrees or less.

IMO, that is more important than checking for prior rubs, injections, etc...

wallace

I agree, but in all of the competitions we have done (14-16 per year for 4 years) I have only had one inspector do any sort of temperature check, and that was to check the surface temp of the meat with an infrared thermometer.

Technically they are also supposed to make sure that the pork butts are at least 5 lbs.

CBQ
10-13-2012, 07:45 AM
They are also supposed to check that you have gloves, meat thermometer, fire extinguisher, etc. but that mainly seems to happen in the northeast.

ModelMaker
10-13-2012, 07:52 AM
Pick a contest convenient to you and get on here and ask for a teams help in showing you the ropes. Be prepared to trade work for knowledge. Offer to show up on their arrival and leave after awards.
I'm betting you'll get more than one offer. This is some kinda group here.
Ed

K-Train
10-13-2012, 10:11 AM
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

For KCBS you can trim, but nothing else. I always keep the label of the original package and put it with the meat ( I use the big 2 gallon zip lock bags). I've never had a problem with the meat inspectors. Now having said all this I probably will:wink:

HickoryJ
10-13-2012, 10:30 AM
never even thought of a fire extinguisher...

Big Mike
10-13-2012, 11:39 AM
Yea, you want a fire extinguisher, extension cords, surge protector, water hose, hose Y, etc....

To answer your earlier question, yes, the 4 meats are Chicken, Ribs, Pork and Brisket

GMDGeek
10-13-2012, 09:33 PM
Say with Pork Shoulder - my butcher at the moment sells them already out of package; I am waiting to find out if I can get a pack before they open it but say for comps other than KCBS, is Pork Shoulder from the butcher wrapped in the parchment paper sufficient?

hamiltont
10-14-2012, 09:18 AM
Say with Pork Shoulder - my butcher at the moment sells them already out of package; I am waiting to find out if I can get a pack before they open it but say for comps other than KCBS, is Pork Shoulder from the butcher wrapped in the parchment paper sufficient?

It can be wrapped in Christmas paper :wink: as long as they can open it up to inspect it...

butt head
10-14-2012, 09:24 AM
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
kcbs not true you can femove and trim only

GMDGeek
10-15-2012, 12:25 AM
It can be wrapped in Christmas paper :wink: as long as they can open it up to inspect it...

Thanks :) I have a lot to learn and was very curious.

Gerry

hamiltont
10-15-2012, 09:26 AM
Thanks :) I have a lot to learn and was very curious.

Gerry
As Tim mentioned above, if you can hook up with a team and help for a comp or two you'll be much farther ahead. Also, different BBQ Comp Associations have different rules so it's to your benefit to study the rules over & over. Cheers!!!

Divemaster
10-16-2012, 01:31 PM
For KCBS you can trim, but nothing else. I always keep the label of the original package and put it with the meat ( I use the big 2 gallon zip lock bags). I've never had a problem with the meat inspectors. Now having said all this I probably will:wink:

If I did that with my chicken the could be looking at some old dates that they wouldn't understand.

I normally trim as much of my chicken for the season in January and February and then freeze it at 15 to 20* below zero. If I were to have the label on it for this weekends cook it would show close to 9 months out of date.