View Single Post
Old 10-13-2012, 06:36 AM   #18
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by sdbbq1234 View Post
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...

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.
"Ron Rico, Boss. You can call me Captain Ron..."

BBQ Brethren Chicago Area Picnic Coming Soon!! Join us!

The Naked Fatty!

3x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote