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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 08-24-2011, 08:35 PM   #1
luckyduk
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Default Why to trim at home!!!!

Opened up a 2 pack cryo of ribs tonight to trim for this weekend, this is what I found. One rack, each bone throughout the rack was broken and bloody, the other rack had two of the bones broken.

This is why I trim at home......lesson learned again!!!!
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Unread 08-24-2011, 09:00 PM   #2
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We've been trimming at home and have had similar experiences and worse. It is also a great time and hassle saver having it all done before the comp.
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Unread 08-24-2011, 09:41 PM   #3
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I always trim at home. Last year I trimmed at home. cooked 4 racks. getting ready for turnins our best rack (the pig had a broken rib) one bone took a 90 degree turn (never noticed at home) ???? Freaked us out!!!! Turned it in anyways.......1st place at Degaque..1 appearance point from a 180. Ya never Know ??!!!!
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Unread 08-25-2011, 07:29 AM   #4
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Did you get chicken trimmed yet?
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Unread 08-25-2011, 08:16 AM   #5
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I don't always manage to get everything trimmed at home, but as a minimum I try open the cryovac and make sure all is well.

Sucks to get to a contest and found out that you need to throw a brisket in the garbage.
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Unread 08-25-2011, 09:44 AM   #6
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I just went through 12 racks to find 4 good ones. I was b*tching about the same stuff!
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Unread 08-25-2011, 11:23 AM   #7
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I went through 6 last night to get 3 good ones. Some of the crap they sell just amazes me.
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Unread 08-25-2011, 01:16 PM   #8
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What do you guys trim on ribs? Dan what is your recipe again?
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Unread 08-25-2011, 01:26 PM   #9
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Quote:
Originally Posted by Jacked UP BBQ View Post
Dan what is your recipe again?
Yeah, I lost that recipe too
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Unread 08-25-2011, 01:44 PM   #10
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Quote:
Originally Posted by INmitch View Post
I always trim at home. Last year I trimmed at home. cooked 4 racks. getting ready for turnins our best rack (the pig had a broken rib) one bone took a 90 degree turn (never noticed at home) ???? Freaked us out!!!! Turned it in anyways.......1st place at Degaque..1 appearance point from a 180. Ya never Know ??!!!!
Exactly. Turn that freaky meat in! Our chicken for Mainely was the worst looking chicken we have made in 2 years. It was poorly plucked, had holes in the skin. We then proceeded to burn most of it black.

Took 1st with it. 172.
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Unread 08-25-2011, 04:15 PM   #11
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Quote:
Originally Posted by ique View Post
Yeah, I lost that recipe too
You guys Always misplacing things......

Cut off the backbone and the flap underneath. Get that membrane off the bottom, slather on your favorite mustard and apply 3Eyz rub liberally. Cook till tender. Thats it, no big secret
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Unread 08-25-2011, 06:31 PM   #12
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same thing happened to me with chicken this year. glad i was trimming at home.
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Unread 08-25-2011, 08:28 PM   #13
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5 yep 5 briskets today to get 1 good one and a half assed one. ALL looked good in the cryo. 3 Walmart 2 meat market. 2 had cuts in the area where I like to take the slices from ,one had a very thin flat that looked much bigger in the cryo.
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Unread 08-25-2011, 08:52 PM   #14
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Maybe a dumb question. I didn't think you could trim before the contest? Sounds like I wrong?
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Unread 08-25-2011, 09:00 PM   #15
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Yep you can trim. Just can't season, brine or rub.
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