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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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09-11-2006, 02:52 PM | #1 |
On the road to being a farker
Join Date: 08-22-06
Location: New Paltz NY
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Meat inspection ??'s for a first event.
I've been lurking for a year+ and after the Hudson Valley Rib Fest and talking to many of you my friends and I are going to convert our race team to a cooking team. (Less OH and chance of dying we think )
Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done. I see after 7pm but we have people coming from different places and can't guarrentee we all get there with all of our equipment/stuff much before 8pm, add set up time for that stuff and well as a first timer I'm cluess on the time requirement for this part of the event. Thanks for the help, Bernie Champlain Pit Crew. |
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09-11-2006, 02:54 PM | #2 |
Banned
Join Date: 07-18-04
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Grab the contest organizer whenever you're ready to have your meat inspected. Try to have one cooler with all the meat you're using in competition and nothing else but ice. It'll speed things up tremondously.
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09-11-2006, 02:56 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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At KCBS events the inspection usually starts about 8 a.m. on Friday and continues until the teams are all on-site (assuming a Fri/Sat event). Keep you meat iced well and in the original cryovac or store wrapping, if at all possible. The inspectors love to see you dig the stuff out of ice and if it's in cryvac and original wrapping they usually just give a cursory check.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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09-11-2006, 03:25 PM | #4 |
Banned
Join Date: 07-18-04
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Also, if you get certain Tequila loving inspectors from NEBS, they'll be looking that you keep your meat seperate from your vegetables/garnish.
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09-11-2006, 03:27 PM | #5 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Yes I agree with what the others said. Cryovaced meat. Plenty of ice on the top. Has always made things easy for us to get our meat approved. With the ice on the top, the cold sinks to the bottom of the cooler.
Good luck with your contest.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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09-11-2006, 04:08 PM | #6 |
is One Chatty Farker
Join Date: 07-21-05
Location: South Dakota
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original cryovac lots of ice and trim your meat after you get inspected. you should have no worries mate.
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[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B] |
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09-11-2006, 04:15 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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The meat inspectors will also check to see if you have a fire extinguisher, 4 tubs for washing and material for sanitising.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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09-11-2006, 04:19 PM | #8 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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Quote:
-Chris |
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09-11-2006, 09:31 PM | #9 |
is one Smokin' Farker
Join Date: 08-13-03
Location: Nekoosa, Wi
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I don't understand the concern about having it in the original packaging??? We always try to trim everything at home(but brisket), it is alot easier at the kitchen counter!!! imo anyways
Buzz |
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09-11-2006, 10:14 PM | #10 | |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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Quote:
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Backyard All-Stars BBQ Team "Less 1985 and more 1776" |
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