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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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09-26-2011, 01:03 PM | #1 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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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 |
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09-26-2011, 01:06 PM | #2 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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Perfectly legal. I trim at home and show up with a zip lock bag. I never bring the labels.
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www.ilovemeat.com |
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09-26-2011, 01:16 PM | #3 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Ditto. Much easier in the comfort of my kitchen with unlimited water and plenty of cleaning products. Chicken is disgusting!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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09-26-2011, 01:17 PM | #4 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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Dang, That makes things sooooo much easier!!!!!
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09-26-2011, 01:32 PM | #5 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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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.
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. 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] |
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09-26-2011, 09:02 PM | #6 |
On the road to being a farker
Join Date: 08-12-11
Location: Olpe Kansas
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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?
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Karl Baker "Lazy Butt BBQ Crew" |
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09-26-2011, 09:09 PM | #7 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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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.
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. 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] |
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Thanks from:---> |
09-26-2011, 09:12 PM | #8 |
On the road to being a farker
Join Date: 09-13-11
Location: Johnson City, TN
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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.
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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 |
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09-26-2011, 10:13 PM | #9 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Trim at home.
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AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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09-27-2011, 06:39 PM | #10 |
Full Fledged Farker
Join Date: 03-06-11
Location: Guntersville, AL
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So, I take it this applies to all meat, such as brisket?
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09-27-2011, 06:45 PM | #11 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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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.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
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09-27-2011, 07:48 PM | #12 | |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Quote:
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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09-27-2011, 11:33 PM | #13 |
Full Fledged Farker
Join Date: 09-23-09
Location: Grant City, MO
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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.
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[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] |
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09-27-2011, 11:36 PM | #14 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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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.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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09-28-2011, 06:32 AM | #15 | |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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Quote:
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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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Thanks from:---> |
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