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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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Unread 04-13-2011, 01:36 AM   #1
patkline9999
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Default First Comp - Meat Question

Sorry for the rookie question but I just want to make sure. ... the rules say you cannot marinate / season etc. meat...

Can I assume that all trimming can be done in advance, before meat inspection? I am planning on doing all trimming / rib membrane removal , etc. at home ... can someone confirm that this is ok for a KCBS comp? Thanks in advance.
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Unread 04-13-2011, 01:48 AM   #2
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Yes, trimming at home is fine. Just no injecting/rubbing/marinating/seasoning of any kind.
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Unread 04-13-2011, 08:11 AM   #3
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Yes, you can trim before hand. I always do, it is so much easier than doing it at the contest. Good luck!
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Unread 04-13-2011, 08:15 AM   #4
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Trim away -- I think it is best to trim ahead of time. Lets you focus on the cook and have a little relaxation time to enjoy chatting, etc. Most pro teams do at least some pre-trim.
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Unread 04-13-2011, 08:23 AM   #5
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Ditto what they said!!!
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Unread 04-13-2011, 11:21 AM   #6
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Yes, pretrimming is legal, and I'd so much rather have meat trimmed in a controlled, sanitary environment than out in the field. If you ever want to try a special kind of hell, trim chicken at the contest site.
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Unread 04-13-2011, 11:29 AM   #7
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Quote:
Originally Posted by DivaHerself View Post
Yes, pretrimming is legal, and I'd so much rather have meat trimmed in a controlled, sanitary environment than out in the field. If you ever want to try a special kind of hell, trim chicken at the contest site.

Really!!! Cause trimming chicken at home can be pretty nasty..I could'nt imagine tryin to trim it at a comp especially in the heat of summer!!!
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