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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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10-08-2009, 10:23 AM | #1 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
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Trimming chicken before a contest?
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?
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Josh Tucker Stumps GF223 with Stoker |
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10-08-2009, 10:25 AM | #2 | |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Quote:
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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10-08-2009, 10:33 AM | #3 | |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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Quote:
All my trimmed meat goes in to clear garbage bags, and gets twist-tied. For chicken, it goes in a foil pan first, then in to the garbage bag.
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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10-08-2009, 10:34 AM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Just put it in a plastic bag on ice. Should be enough.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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10-08-2009, 10:37 AM | #5 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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We put pretrimmed meat in a vacuum-sealed bag, and keep them under ice. As long as whatever bag you put it in is clear, it's easily seen that the meat isn't marinated or preseasoned.
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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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10-08-2009, 10:38 AM | #6 |
Full Fledged Farker
Join Date: 10-31-05
Location: Hudson, OH
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I just trimmed last night. Went into a vacuumed packed Food Saver bag (no labels), then into the fridge. Keep under ice when travelling. Never had a single method with this method with inspections. There are no label requirements. A good inspector knows fresh chicken when he sees it!
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10-08-2009, 10:54 AM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I just use zip lock freezer bags and put on ice. Have never had a problem
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10-08-2009, 11:37 AM | #8 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Lebanon, MO
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Thanks! I appreciate all the feedback! I think I will pack them in my zip-locks so that I can just open them and add marinade after they are inspected!
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Josh Tucker Stumps GF223 with Stoker |
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10-08-2009, 11:37 AM | #9 |
is One Chatty Farker
Join Date: 08-11-03
Location: Coldwater, MS (just south of Memphis)
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Same here. If I remember to put the label from the original packaging on it, I will.....but not always.
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Richie Perfect Smoke BBQ Team Pork Me Baby BBQ Team Coldwater, MS (just south of Memphis) KCBS CBJ #7595 NB Bandera Mod E Custom Drum Smoker 18" Weber Smoky Mountain Weber Kettle One Touch Silver |
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10-08-2009, 12:10 PM | #10 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Mine goes into a Cambro half pan with a lid. Then into fridge/cooler.
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10-08-2009, 02:42 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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I offer the inspector a bite to show they haven't been seasoned. :)
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10-08-2009, 03:02 PM | #12 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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What do guys trim your chicken for?
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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10-08-2009, 04:39 PM | #13 |
Full Fledged Farker
Join Date: 08-17-08
Location: Newark, DE
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I just choke mine...
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Pop-Pop Phil [I][COLOR=purple]Klose Backyard Chef[/COLOR][/I] [I][COLOR=purple]18.5" WSMs[/COLOR][/I] [I][COLOR=purple]Numerous Weber kettles[/COLOR][/I] Hawg Heaven Smokin' BBQ [URL]http://www.hhsbbq.com[/URL] Super, ultra-fast [B][I][U][COLOR=darkorange]ORANGE [/COLOR][/U][/I][/B]Thermapen |
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10-08-2009, 04:54 PM | #14 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Shape, fat, skin, bone...
Much easier done at home next to the sink...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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10-08-2009, 10:59 PM | #15 |
On the road to being a farker
Join Date: 08-17-08
Location: LaGrange, KY
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I sit by and drink while DaleP does all the work. It's real easy that way. But we vaccum seal ours.
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Perry Brothers and Sons BBQ/Moonswiners |
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