Meat Inspection - Technical Question

HawgNationBBQ · 04-13-2011, 05:20 PM

Need a technical question answered. I am heading to a large competition this weekend and half my team bailed on me. I am going to be cooking 3 of the 4 KCBS categories.

The question is this – am I able to prepare my meat (pork, brisket and chicken) prior to meat inspection? Specifically, can I trim the brisket and pork including skin prep and trimming of chicken thighs? I have no intention of injecting, marinating, brining or any of that. I just want to clean it early to relieve a little pressure on Friday. Thanks, Michael

smoke-n-my-i's · 04-13-2011, 05:22 PM

yes, you can trim.... no injections, marinading, etc.... just trim.

HawgNationBBQ · 04-13-2011, 05:39 PM

Thanks smoke. Thats what i figured.

worthsmokin · 04-13-2011, 06:38 PM

Why not do the 4th category?

HawgNationBBQ · 04-13-2011, 07:06 PM

We are doing all four; my one remaining team mate will be taking care of the 4th.

Podge · 04-13-2011, 07:32 PM

There are a lot of us, A LOT of us who do this pretty much by ourselves. Just sit down, get a game plan and don't worry about it. For the exception of my wife putting together the boxes on saturday morning, everything else is on me.. everything from going to 4 different stores, setting up the toy hauler, and even trimming/prepping meat (4 hours) on friday. It doesn't take a "Team" to do well at a contest, just a good game plan !

Hub · 04-14-2011, 07:22 AM

Friday night is hectic enough without worrying about carving meat. In my experience, most teams do at least some trim before arriving at the site. In meat inspection we look only for quality, good storage and no spicing.

Also, there are lots of one and two person teams and they do very well if they are organized. Do a back-timed list of everything necessary in 30 minute intervals and follow it.

MoGreen · 04-14-2011, 09:47 AM

The only thing hectic about Friday night is running out of beer. Trim in advance, party like hell, and light your fire about 4AM. Good luck.

HawgNationBBQ · 04-14-2011, 11:55 AM

Quote:

Originally Posted by MoGreen

The only thing hectic about Friday night is running out of beer. Trim in advance, party like hell, and light your fire about 4AM. Good luck.

Thanks for the input. I’m good now. My big dilemma was where to fit in all of my drinking time on Friday. I got it covered. I had to make one big adjustment to my schedule -- im going with Jack instead of beer.

smoke-n-my-i's · 04-14-2011, 08:08 PM

I usually trim mine on Thursday after I get home from work. All the rest is pretty much done before then, so just trim meat, package up, put in fridge.
Then Friday morning, put in cooler, ice down, throw in truck, make a big breakfast, coffee, and grab the last minute stuff and head out.....

Smokenstein & monster crew · 04-14-2011, 09:34 PM

Quote:

Originally Posted by Podge

There are a lot of us, A LOT of us who do this pretty much by ourselves. Just sit down, get a game plan and don't worry about it. For the exception of my wife putting together the boxes on saturday morning, everything else is on me.. everything from going to 4 different stores, setting up the toy hauler, and even trimming/prepping meat (4 hours) on friday. It doesn't take a "Team" to do well at a contest, just a good game plan !

I do all the work, Wife takes all the credit

04-13-2011, 05:20 PM	#1
HawgNationBBQ Full Fledged Farker Join Date: 05-17-09 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Meat Inspection - Technical Question Need a technical question answered. I am heading to a large competition this weekend and half my team bailed on me. I am going to be cooking 3 of the 4 KCBS categories. The question is this – am I able to prepare my meat (pork, brisket and chicken) prior to meat inspection? Specifically, can I trim the brisket and pork including skin prep and trimming of chicken thighs? I have no intention of injecting, marinating, brining or any of that. I just want to clean it early to relieve a little pressure on Friday. Thanks, Michael __________________ Michael KCBS, Certified Judge# 31757, MABA member -- JAMBO / J-3 -- Backwoods Competitor -- Ugly Drum Smoker -- XL BGE HAWG Nation on Twitter: @HawgNationBBQ www.TheBestMeatRub.com

04-13-2011, 05:22 PM	#2
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Hillsborough, NC Downloads: 0 Uploads: 0	yes, you can trim.... no injections, marinading, etc.... just trim. __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain

04-13-2011, 05:39 PM	#3
HawgNationBBQ Full Fledged Farker Join Date: 05-17-09 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Thanks smoke. Thats what i figured. __________________ Michael KCBS, Certified Judge# 31757, MABA member -- JAMBO / J-3 -- Backwoods Competitor -- Ugly Drum Smoker -- XL BGE HAWG Nation on Twitter: @HawgNationBBQ www.TheBestMeatRub.com

04-13-2011, 06:38 PM	#4
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO Downloads: 0 Uploads: 0	Why not do the 4th category? __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

04-13-2011, 07:06 PM	#5
HawgNationBBQ Full Fledged Farker Join Date: 05-17-09 Location: Phoenixville, PA Downloads: 0 Uploads: 0	We are doing all four; my one remaining team mate will be taking care of the 4th. __________________ Michael KCBS, Certified Judge# 31757, MABA member -- JAMBO / J-3 -- Backwoods Competitor -- Ugly Drum Smoker -- XL BGE HAWG Nation on Twitter: @HawgNationBBQ www.TheBestMeatRub.com

04-13-2011, 07:32 PM	#6
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	There are a lot of us, A LOT of us who do this pretty much by ourselves. Just sit down, get a game plan and don't worry about it. For the exception of my wife putting together the boxes on saturday morning, everything else is on me.. everything from going to 4 different stores, setting up the toy hauler, and even trimming/prepping meat (4 hours) on friday. It doesn't take a "Team" to do well at a contest, just a good game plan !

04-14-2011, 07:22 AM	#7
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	Friday night is hectic enough without worrying about carving meat. In my experience, most teams do at least some trim before arriving at the site. In meat inspection we look only for quality, good storage and no spicing. Also, there are lots of one and two person teams and they do very well if they are organized. Do a back-timed list of everything necessary in 30 minute intervals and follow it. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

04-14-2011, 09:47 AM	#8
MoGreen On the road to being a farker Join Date: 08-10-09 Location: Whitfield Estates, TN Downloads: 0 Uploads: 0	The only thing hectic about Friday night is running out of beer. Trim in advance, party like hell, and light your fire about 4AM. Good luck. __________________ Rub Won Out bbq team, twin UDS's

04-14-2011, 08:08 PM	#10
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Hillsborough, NC Downloads: 0 Uploads: 0	I usually trim mine on Thursday after I get home from work. All the rest is pretty much done before then, so just trim meat, package up, put in fridge. Then Friday morning, put in cooler, ice down, throw in truck, make a big breakfast, coffee, and grab the last minute stuff and head out..... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain

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