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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-12-2012, 03:29 PM   #1
HickoryJ
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Default sorry, im ignorant to comps...but

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.
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Unread 10-12-2012, 03:31 PM   #2
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BYO, and most bring more than needed JIC...
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Unread 10-12-2012, 03:35 PM   #3
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ALWAYS bring extra. If you don't you will wish you had, at some point.
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Unread 10-12-2012, 03:35 PM   #4
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so the inspector comes around to each site and check the meat? what are they looking for exactly?
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Unread 10-12-2012, 03:37 PM   #5
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Making sure that you didn't bring anything that has been marinated or had anything done to it that could be considered cheaqting. It is an attempt to help level the playing field.
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Unread 10-12-2012, 03:40 PM   #6
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You can prep your meat before arriving by trimming it, scraping the chicken skin, stuff like that. You can't put any seasoning, brine or injection in or on the meat until after it's inspected, basically....
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Unread 10-12-2012, 03:47 PM   #7
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You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
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Unread 10-12-2012, 03:48 PM   #8
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thats what i thought. im gonna try to get in some comps next yr. but to be honest...i dont have much experience with chicken or ribs. those 2 categories ill be weak in for sure. it is pork, brisket, ribs and chicken right?
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Unread 10-12-2012, 03:50 PM   #9
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
In KCBS contests you can trim the meat before inspection.
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Unread 10-12-2012, 03:52 PM   #10
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I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey"

There is a sticky thread at the top of this forum for folks looking to mentor with a team.
Here is a link to it:
http://www.bbq-brethren.com/forum/forumdisplay.php?f=49

Good Luck with whatever approach you take.

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Unread 10-12-2012, 03:59 PM   #11
HickoryJ
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Quote:
Originally Posted by The_Kapn View Post
I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey"
i want nothing more than that. cant think of anything better!
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Unread 10-12-2012, 04:13 PM   #12
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If 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.
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Unread 10-12-2012, 04:19 PM   #13
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Quote:
Originally Posted by Swamp Donkeyz BBQ View Post
If 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.
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 lol
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Unread 10-12-2012, 05:35 PM   #14
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Good Luck! I wish you the best.
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Unread 10-12-2012, 05:47 PM   #15
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In KCBS comps the original packaging is not required. The meat may be removed from the package and trimmed as long as it's not brined, seasoned, rubbed, marinated, etc. Basically you cannot add any type of flavoring agent prior to inspection.
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