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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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04-04-2007, 10:56 PM | #1 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Meat Inspection
My first comp is next week and there were just a few things I needed to clarify.
I already know you can not season/inject the meat prior to inspection. When checking in at a comp, how does the inspection go? Does the meat need to be in an original package?
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04-04-2007, 11:05 PM | #2 |
Full Fledged Farker
Join Date: 10-22-05
Location: Jefferson City, MO
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It does not need to be in the orginal package...You can trim all your meat prior to the inspection but it has to be at the right temp and there can't be any seasoning or marinate...KCBS rules
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______________________ Mark and Becky Great Grills O' Fire Homemade Smoker 22 1/2" WSM for chicken WSMx2 for when I make my own team And lots of beer drinkin |
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04-05-2007, 08:39 AM | #3 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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The only other thing I could suggest is make sure the meat is well packed in a cooler full of ice when the meat inspector comes around. Best of luck to you in your first contest.
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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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04-05-2007, 09:13 AM | #4 |
Knows what a fatty is.
Join Date: 03-10-07
Location: Texas, Dallas
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We use a Ziplock brand that comes in XL or XXL. The local grocery store sells them along with Sam's. Once we wash and trim, they go into the bag. I only put one Brisket in a bag at a time but they will hold many ribs and chicken pieces. In different bags of course.
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[FONT=Palatino Linotype]Backwoods Extended Party, [/FONT][FONT=Palatino Linotype]UDS, [/FONT][FONT=Palatino Linotype]Weber Kettle 22.5 (x 2), [/FONT][FONT=Palatino Linotype]Gasser, Orion Cooker, [/FONT][FONT=Palatino Linotype]24x48 Custom Griller, [/FONT][FONT=Palatino Linotype]Turkey Fryer x 2, [/FONT][FONT=Palatino Linotype]Small BGE, ECB, Char Broil Double Chef[/FONT] |
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04-05-2007, 09:20 AM | #5 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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The two biggest things are make sure your meat has no seasoning on it and make sure its ice cold. They may or may not check temperature but just to be safe.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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04-05-2007, 09:27 AM | #6 |
On the road to being a farker
Join Date: 01-28-07
Location: 42:56:44.390N, 85:35:16.141W
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I trim my meat at home and put it in FoodSaver bags instead of Zip-Locs as an extra precaution against any cooler water leaking into and contaminating the meat. It's gross when that happens! I've heard people say that you should keep the original labels.
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[FONT="Garamond"]a flock Weber kettles a gaggle of Big Green Eggs a tiny Cookshack and Shirley, the Lang FBA; GLBBQ; KCBS CBJ Team Mrs. Dog's M22 BBQ The problem with the world is that everyone is a few drinks behind. Humphrey Bogart[/FONT] |
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04-05-2007, 09:54 AM | #7 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I keep my meat in the original cryovac bags. I put my chicken in ziplock freezer bags. Then I put bags of ice on top of everything.
Ive only done a few contests. After we are setting up a meat inspector is usually driving around in a golf cart. I flag him down and we paw through the ice and he checks things out and gives us an OK. Good Luck on your first contest. Mike
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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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04-05-2007, 10:04 AM | #8 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I've never had the temps checked. Mine are always buried in ice. They just look briefly to see that I have all categories unseasoned.
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KCBS Member #14287
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04-05-2007, 10:49 AM | #9 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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If you trim and bag, make sure it's cold enough and hold onto the label and receipt in the event there are any questions.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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04-05-2007, 01:13 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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What, you guys didn't have to go through the strip and body cavity search to ensure you're not bringing in seasoned briskets???? I KNEW that guy was lying to me!
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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04-05-2007, 03:17 PM | #11 |
On the road to being a farker
Join Date: 05-07-05
Location: Spring Hill, KS
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meat inspection
I have seen at comps where they do check the temp. Just make sure to keep it cold.
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Eric Westervelt Ribs 4 U Backwoods Competitor Louisiana Gill 680 26 ft Work and Play |
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04-05-2007, 03:55 PM | #12 |
Full Fledged Farker
Join Date: 10-03-05
Location: Louisville, KY
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WE keep the meat in the orginal cryos and bury them in ice. On 2 separate occasions last year they whipped out the IR laser thermometer to confirm the temp, so keep plenty of ice in your cooler. The inspectors will drop by, if not flag someone and tell them you want your meat inspected.
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Kevin a.k.a. Smokcrates, BBQ P[FONT=Arial]hilosopher[/FONT] Partners in Swine Comp. BBQ Team KCBS CBJ Ole' Hickory CTO / large BGE 2 x Weber 22.5 One Touch Silver (red , black) Weber Smokey Joe Char-Broil Gas Passer |
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04-05-2007, 06:03 PM | #13 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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I have competed in only three cook-offs. So far they have only had meat inspections in just one. It was a big'n with 101 teams.
That said, I am competing ICBA and you are probably competing KCBS and I do not know what you rules would be. For all I know it is manditory.
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04-08-2007, 06:49 PM | #14 |
On the road to being a farker
Join Date: 08-16-05
Location: Carmel, NY
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Maybe I missed the reason for this...but what exactly is the meat inspection for? It's not like you're going to be cooking bad meat - any judge worth his salt will know that the finished product is bad. And an inspection is not going to level the playing field - a better or lesser cut of meat is not going to be disqualified. So why the inspection anyway?
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If you can't be a good example, then serve as a horrible warning.... Last edited by MrMike; 04-08-2007 at 06:50 PM.. Reason: Missed a word |
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04-08-2007, 06:53 PM | #15 | |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
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