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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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Old 10-12-2012, 05:53 PM   #16
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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...

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Old 10-13-2012, 06:16 AM   #17
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Thanks guys!
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Old 10-13-2012, 06:36 AM   #18
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Quote:
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...

wallace
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.
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Old 10-13-2012, 06:45 AM   #19
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They are also supposed to check that you have gloves, meat thermometer, fire extinguisher, etc. but that mainly seems to happen in the northeast.
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Old 10-13-2012, 06:52 AM   #20
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Pick a contest convenient to you and get on here and ask for a teams help in showing you the ropes. Be prepared to trade work for knowledge. Offer to show up on their arrival and leave after awards.
I'm betting you'll get more than one offer. This is some kinda group here.
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Old 10-13-2012, 09:11 AM   #21
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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.
For KCBS you can trim, but nothing else. I always keep the label of the original package and put it with the meat ( I use the big 2 gallon zip lock bags). I've never had a problem with the meat inspectors. Now having said all this I probably will
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Old 10-13-2012, 09:30 AM   #22
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never even thought of a fire extinguisher...
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Old 10-13-2012, 10:39 AM   #23
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Yea, you want a fire extinguisher, extension cords, surge protector, water hose, hose Y, etc....

To answer your earlier question, yes, the 4 meats are Chicken, Ribs, Pork and Brisket
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Old 10-13-2012, 08:33 PM   #24
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Say with Pork Shoulder - my butcher at the moment sells them already out of package; I am waiting to find out if I can get a pack before they open it but say for comps other than KCBS, is Pork Shoulder from the butcher wrapped in the parchment paper sufficient?
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Old 10-14-2012, 08:18 AM   #25
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Quote:
Originally Posted by GMDGeek View Post
Say with Pork Shoulder - my butcher at the moment sells them already out of package; I am waiting to find out if I can get a pack before they open it but say for comps other than KCBS, is Pork Shoulder from the butcher wrapped in the parchment paper sufficient?
It can be wrapped in Christmas paper as long as they can open it up to inspect it...
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Old 10-14-2012, 08:24 AM   #26
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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.
kcbs not true you can femove and trim only
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Old 10-14-2012, 11:25 PM   #27
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It can be wrapped in Christmas paper as long as they can open it up to inspect it...
Thanks :) I have a lot to learn and was very curious.

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Old 10-15-2012, 08:26 AM   #28
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Quote:
Originally Posted by GMDGeek View Post
Thanks :) I have a lot to learn and was very curious.

Gerry
As Tim mentioned above, if you can hook up with a team and help for a comp or two you'll be much farther ahead. Also, different BBQ Comp Associations have different rules so it's to your benefit to study the rules over & over. Cheers!!!
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Old 10-16-2012, 12:31 PM   #29
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Quote:
Originally Posted by K-Train View Post
For KCBS you can trim, but nothing else. I always keep the label of the original package and put it with the meat ( I use the big 2 gallon zip lock bags). I've never had a problem with the meat inspectors. Now having said all this I probably will
If I did that with my chicken the could be looking at some old dates that they wouldn't understand.

I normally trim as much of my chicken for the season in January and February and then freeze it at 15 to 20* below zero. If I were to have the label on it for this weekends cook it would show close to 9 months out of date.
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