HickoryJ
Knows what a fatty is.
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.
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
i want nothing more than that. cant think of anything better!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:
i know. people are helpful on here. i try to use the search engine as much as possible cause i know getting asked the same questions over and over is annoying. lots of good info getting spread on here. competition is definitely something i need help with. i know it will be humbling lolIf 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.
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...
wallace