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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 11-09-2006, 07:38 PM   #1
smokincracker
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Default KCBS rules on pre-trimmed meat

Its ok to pre-trim meat before inspection right?
Just no marinades or rubs etc.
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Unread 11-09-2006, 07:39 PM   #2
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Yup. Trimming is OK. No rubs, injections, marinades etc.
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Unread 11-09-2006, 07:42 PM   #3
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I knew that
I'm trimming yard bird and ribs Tonight for Key Laro and I had a brain fart...
Thanks
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Last edited by Solidkick; 11-10-2006 at 12:42 PM..
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Unread 11-09-2006, 07:48 PM   #4
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Good Luck!
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Unread 11-10-2006, 09:11 AM   #5
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I never realized that - this info was worth joining this forum for. Thanks

Oh...does anyone have any hopes of getting any realtime info on the Key Largo contest?
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Unread 11-10-2006, 09:14 AM   #6
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Good luck Jimmy.
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Unread 11-10-2006, 12:47 PM   #7
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Quote:
Originally Posted by smokincracker
I knew that
I'm trimming yard bird and ribs Tonight for Key Laro and I had a brain fart...
Thanks
After trimming, be sure that they are sealed and covered in ice, at least to 40* or below and you should be fine.

BTW...I know one local team around here that de-bones their thighs at home....it sometimes throws the judges as they don't know what piece of meat it is.
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