sorry, im ignorant to comps...but
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.
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BYO, and most bring more than needed JIC...
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ALWAYS bring extra. If you don't you will wish you had, at some point.
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so the inspector comes around to each site and check the meat? what are they looking for exactly?
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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.
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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....
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You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
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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?
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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 |
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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.
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Good Luck! I wish you the best.
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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.
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