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Woodreaux BBQ
01-22-2010, 11:58 AM
Is it within the Rules of KCBS to trim the Ribs, Chickens, Briskets, and Butts prior to arriving at a KCBS Event and prior to meat Inspection?

I thought I saw it somewhere that it was okay as long as NO Brining, Seasoning, and Injections were added.
thanks
Tommy

Stoke&Smoke
01-22-2010, 12:00 PM
It's perfectly fine to pre-trim, and many cooks do.

I would just suggest you bring the labling from the original package along in case those doing meat inspection ask for it.

As you've said, trimming is fine. Brining, seasoning, or pre-cooking are not.

Mo-Dave
01-22-2010, 02:28 PM
Yes in fact in the summer when its hot I think its really a lot safer doing it in a climate controlled kitchen and in the colder weather you are freezing your fingers off. As have been suggest I always include the package label under the wrap so the inspector can see it is up to snuff.
Dave