Quote:
Originally Posted by Sticks&PelletsBBQ
According to the KCBS Rules there is nothing stating that I cannot do all of my trimming at home before a competition but I am told that when the meat inspector comes by they will be very skeptical that all I did was trim the meat if the seal is broken.
I can still do the trimming and cryovac seal it back up for freshness but didnt want to have a disqualification when the meat is inspected.
Any suggestions or details on how you handle this since it would save alot of time on Friday before a competition.
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We always pre-prep our chicken and brisket...
Never had a problem or inspection from the local HD unless we were vending to the public.