Meat inspection ??'s for a first event.

I've been lurking for a year+ and after the Hudson Valley Rib Fest and talking to many of you my friends and I are going to convert our race team to a cooking team. (Less OH and chance of dying we think )

Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done. I see after 7pm but we have people coming from different places and can't guarrentee we all get there with all of our equipment/stuff much before 8pm, add set up time for that stuff and well as a first timer I'm cluess on the time requirement for this part of the event.

Thanks for the help,

Bernie
Champlain Pit Crew.

Grab the contest organizer whenever you're ready to have your meat inspected. Try to have one cooler with all the meat you're using in competition and nothing else but ice. It'll speed things up tremondously.

Also, if you get certain Tequila loving inspectors from NEBS, they'll be looking that you keep your meat seperate from your vegetables/garnish.

original cryovac lots of ice and trim your meat after you get inspected. you should have no worries mate.