Trimming Chicken BEFORE Competition

hogzgonewild · 09-26-2011, 01:03 PM

Is this allowed for a KCBS competition? If it is, can you then put them in a ziplock bag for inspection? Do you need to keep the label from the original packaging?

Thanks,
Hogzgonewild

Bourbon Barrel BBQ · 09-26-2011, 01:06 PM

Quote:

Originally Posted by hogzgonewild

Is this allowed for a KCBS competition? If it is, can you then put them in a ziplock bag for inspection? Do you need to keep the label from the original packaging?

Thanks,
Hogzgonewild

Perfectly legal. I trim at home and show up with a zip lock bag. I never bring the labels.

Ryan Chester · 09-26-2011, 01:16 PM

Quote:

Originally Posted by Bourbon Barrel BBQ

Perfectly legal. I trim at home and show up with a zip lock bag. I never bring the labels.

Ditto. Much easier in the comfort of my kitchen with unlimited water and plenty of cleaning products. Chicken is disgusting!

hogzgonewild · 09-26-2011, 01:17 PM

Dang, That makes things sooooo much easier!!!!!

Alexa RnQ · 09-26-2011, 01:32 PM

Oh hell yes. Keep it clean and cool in a controlled environment, vs. trimming it out in the field? No question which we prefer. We've only trimmed at the contest site when very pressed for time during the week prior.

We have only been asked to bring food labels a couple of times, and that was from the local health department, not a KCBS requirement.

lazy butt · 09-26-2011, 09:02 PM

ditto for me, trim at home and put in zip lock bag. never been asked for lable. do they tell you in advance if they want to see the lable?

Alexa RnQ · 09-26-2011, 09:09 PM

Yes, at the contests where labels were required, teams were advised in advance. When you're dealing with an HD that's that puckered, using a separate cooler for chicken makes them very happy.

I've never yet figured out how they can determine that the label you show them actually came on the meat product in the bag, but whatevs.

Pack-A-Smokes · 09-26-2011, 09:12 PM

yessir! I have read where some comps ask for labels, but they did not ask for them during inspection. We have only took them with us a few times. After not being asked for them, we toss them now.
We used to trim at comps and it is just so darn nasty and takes so much time, we do at home before we go.

bam · 09-26-2011, 10:13 PM

Quote:

Originally Posted by Ryan Chester

Ditto. Much easier in the comfort of my kitchen with unlimited water and plenty of cleaning products. Chicken is disgusting!

Trim at home.

powerpig · 09-27-2011, 06:39 PM

So, I take it this applies to all meat, such as brisket?

big blue bbq · 09-27-2011, 06:45 PM

Quote:

Originally Posted by powerpig

So, I take it this applies to all meat, such as brisket?

If you can find a bag big enough to put it in. That is the only reason I don't do brisket and pork. I vac pak my chicken. Make sure the zip bag does not leak. They almost made me throw out all my meats do to cross contamination at a comp. Had to show nothing else was leaking.

Brewer · 09-27-2011, 07:48 PM

Quote:

Originally Posted by big blue bbq

If you can find a bag big enough to put it in. That is the only reason I don't do brisket and pork. I vac pak my chicken. Make sure the zip bag does not leak. They almost made me throw out all my meats do to cross contamination at a comp. Had to show nothing else was leaking.

I vac pack my chicken as well - guards against leaks and keeps it fresher.

worthsmokin · 09-27-2011, 11:33 PM

Target sales big bags perfect for brisket and pork butt. That is the only place that I have found them. Get the XXL size. They are pricey at $5 for 3 but it is well worth it.

Southern Home Boy · 09-27-2011, 11:36 PM

Definitely trim at home. All of it. A 2 gallon Ziploc is usually big enough for my briskets and butts. And since I debone the chicken thighs, a one gallon easily holds two dozen thighs and a simple sandwich bag holds the scraped skins.

Never had any problems whatsoever.

TheJackal · 09-28-2011, 06:32 AM

Quote:

Originally Posted by Southern Home Boy

Definitely trim at home. All of it. A 2 gallon Ziploc is usually big enough for my briskets and butts. And since I debone the chicken thighs, a one gallon easily holds two dozen thighs and a simple sandwich bag holds the scraped skins.

Never had any problems whatsoever.

The best bags I've found are the 2.5 gallon HEFTY one zip storage/freezer bags (they are the same style as Ziploc but just Hefty brand). They do not sell them at any of the supermarkets in the area. The only place I can find them are at BJ's.

09-26-2011, 01:03 PM	#1
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Trimming Chicken BEFORE Competition Is this allowed for a KCBS competition? If it is, can you then put them in a ziplock bag for inspection? Do you need to keep the label from the original packaging? Thanks, Hogzgonewild

09-26-2011, 01:32 PM	#5
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	Oh hell yes. Keep it clean and cool in a controlled environment, vs. trimming it out in the field? No question which we prefer. We've only trimmed at the contest site when very pressed for time during the week prior. We have only been asked to bring food labels a couple of times, and that was from the local health department, not a KCBS requirement. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

09-26-2011, 09:02 PM	#6
lazy butt On the road to being a farker Join Date: 08-12-11 Location: Olpe Kansas	ditto for me, trim at home and put in zip lock bag. never been asked for lable. do they tell you in advance if they want to see the lable? __________________ Karl Baker "Lazy Butt BBQ Crew"

09-26-2011, 09:09 PM	#7
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	Yes, at the contests where labels were required, teams were advised in advance. When you're dealing with an HD that's that puckered, using a separate cooler for chicken makes them very happy. I've never yet figured out how they can determine that the label you show them actually came on the meat product in the bag, but whatevs. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

09-26-2011, 09:12 PM	#8
Pack-A-Smokes On the road to being a farker Join Date: 09-13-11 Location: Johnson City, TN	yessir! I have read where some comps ask for labels, but they did not ask for them during inspection. We have only took them with us a few times. After not being asked for them, we toss them now. We used to trim at comps and it is just so darn nasty and takes so much time, we do at home before we go. __________________ Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban

09-26-2011, 01:17 PM	#4
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	Dang, That makes things sooooo much easier!!!!!

09-27-2011, 06:39 PM	#10
powerpig Full Fledged Farker Join Date: 03-06-11 Location: Guntersville, AL	So, I take it this applies to all meat, such as brisket?

09-27-2011, 11:33 PM	#13
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO	Target sales big bags perfect for brisket and pork butt. That is the only place that I have found them. Get the XXL size. They are pricey at $5 for 3 but it is well worth it. __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

09-27-2011, 11:36 PM	#14
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	Definitely trim at home. All of it. A 2 gallon Ziploc is usually big enough for my briskets and butts. And since I debone the chicken thighs, a one gallon easily holds two dozen thighs and a simple sandwich bag holds the scraped skins. Never had any problems whatsoever. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

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