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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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04-08-2010, 08:41 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 11-12-09
Location: Omaha, NE
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Newbie Question
Can a person trim/debone chicken at home prior to having it inspected at an event?
Thanks much for the help. Joel
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JB's BBQ "Vegetarian is Indian for Bad Hunter" FEC100 |
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04-08-2010, 08:43 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yess
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-08-2010, 09:02 PM
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#3 |
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is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Yes!
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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04-09-2010, 08:00 AM
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#7 |
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somebody shut me the fark up.
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Sure can. In fact, you can trim and prep all of your meat you just can't season/inject/marinate it.
As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-10-2010, 12:21 PM
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#8 | |
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Is lookin for wood to cook with.
Join Date: 11-12-09
Location: Omaha, NE
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Quote:
Joel
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JB's BBQ "Vegetarian is Indian for Bad Hunter" FEC100 |
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04-12-2010, 05:56 PM
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#9 |
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Full Fledged Farker
  Join Date: 02-18-10
Location: Scottsdale, AZ
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Yep - I do it for every comp. Like everyone else is saying, its a great time saver.
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04-13-2010, 04:52 PM
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#10 | |
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is One Chatty Farker
Join Date: 08-17-06
Location: Albany, NY
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you can also premix your injections, sauces, rubs at home and bring them to the contest in clearly marked containers, less to clean up and gives you more free time to have fun. GOOD LUCK
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[B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I] [B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B] [B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B] [B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B] [B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B] [B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B] [B][I]OK Joe 84" Offset [/I][/B] [B][I]Meadowcreek PR -72 Trailer[/I][/B] |
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