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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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10-12-2012, 03:29 PM | #1 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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sorry, im ignorant to comps...but
is the meat provided? or do u bring your own? i guess im talking kcbs. i took a glance at the rules and seen there is a meat inspector...but that could work for both. once again, sorry im a noob to comps.
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-12-2012, 03:35 PM | #4 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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so the inspector comes around to each site and check the meat? what are they looking for exactly?
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-12-2012, 03:40 PM | #6 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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You can prep your meat before arriving by trimming it, scraping the chicken skin, stuff like that. You can't put any seasoning, brine or injection in or on the meat until after it's inspected, basically....
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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10-12-2012, 03:47 PM | #7 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.
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10-12-2012, 03:48 PM | #8 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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thats what i thought. im gonna try to get in some comps next yr. but to be honest...i dont have much experience with chicken or ribs. those 2 categories ill be weak in for sure. it is pork, brisket, ribs and chicken right?
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-12-2012, 03:50 PM | #9 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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In KCBS contests you can trim the meat before inspection.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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10-12-2012, 03:52 PM | #10 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey"
There is a sticky thread at the top of this forum for folks looking to mentor with a team. Here is a link to it: http://www.bbq-brethren.com/forum/forumdisplay.php?f=49 Good Luck with whatever approach you take. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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10-12-2012, 03:59 PM | #11 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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i want nothing more than that. cant think of anything better!
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-12-2012, 04:13 PM | #12 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.
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10-12-2012, 04:19 PM | #13 |
Knows what a fatty is.
Join Date: 09-19-12
Location: Dunkirk, Ohio
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i know. people are helpful on here. i try to use the search engine as much as possible cause i know getting asked the same questions over and over is annoying. lots of good info getting spread on here. competition is definitely something i need help with. i know it will be humbling lol
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WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill |
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10-12-2012, 05:47 PM | #15 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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In KCBS comps the original packaging is not required. The meat may be removed from the package and trimmed as long as it's not brined, seasoned, rubbed, marinated, etc. Basically you cannot add any type of flavoring agent prior to inspection.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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