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Unread 03-05-2010, 04:26 PM   #14
JD McGee
somebody shut me the fark up.
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Join Date: 06-28-07
Location: Duvall, WA
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Originally Posted by Sticks&PelletsBBQ View Post
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.
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.
Wine Country "Q" Competition BBQ
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Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
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