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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 09-26-2011, 01:03 PM   #1
hogzgonewild
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Default Trimming Chicken BEFORE Competition

Is this allowed for a KCBS competition? If it is, can you then put them in a ziplock bag for inspection? Do you need to keep the label from the original packaging?

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Unread 09-26-2011, 01:06 PM   #2
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Is this allowed for a KCBS competition? If it is, can you then put them in a ziplock bag for inspection? Do you need to keep the label from the original packaging?

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Perfectly legal. I trim at home and show up with a zip lock bag. I never bring the labels.
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Unread 09-26-2011, 01:16 PM   #3
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Perfectly legal. I trim at home and show up with a zip lock bag. I never bring the labels.
Ditto. Much easier in the comfort of my kitchen with unlimited water and plenty of cleaning products. Chicken is disgusting!
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Unread 09-26-2011, 01:17 PM   #4
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Dang, That makes things sooooo much easier!!!!!
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Unread 09-26-2011, 01:32 PM   #5
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Oh hell yes. Keep it clean and cool in a controlled environment, vs. trimming it out in the field? No question which we prefer. We've only trimmed at the contest site when very pressed for time during the week prior.

We have only been asked to bring food labels a couple of times, and that was from the local health department, not a KCBS requirement.
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Unread 09-26-2011, 09:02 PM   #6
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ditto for me, trim at home and put in zip lock bag. never been asked for lable. do they tell you in advance if they want to see the lable?
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Unread 09-26-2011, 09:09 PM   #7
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Yes, at the contests where labels were required, teams were advised in advance. When you're dealing with an HD that's that puckered, using a separate cooler for chicken makes them very happy.

I've never yet figured out how they can determine that the label you show them actually came on the meat product in the bag, but whatevs.
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Unread 09-26-2011, 09:12 PM   #8
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yessir! I have read where some comps ask for labels, but they did not ask for them during inspection. We have only took them with us a few times. After not being asked for them, we toss them now.
We used to trim at comps and it is just so darn nasty and takes so much time, we do at home before we go.
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Unread 09-26-2011, 10:13 PM   #9
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Quote:
Originally Posted by Ryan Chester View Post
Ditto. Much easier in the comfort of my kitchen with unlimited water and plenty of cleaning products. Chicken is disgusting!
Trim at home.
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Unread 09-27-2011, 06:39 PM   #10
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So, I take it this applies to all meat, such as brisket?
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Unread 09-27-2011, 06:45 PM   #11
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So, I take it this applies to all meat, such as brisket?
If you can find a bag big enough to put it in. That is the only reason I don't do brisket and pork. I vac pak my chicken. Make sure the zip bag does not leak. They almost made me throw out all my meats do to cross contamination at a comp. Had to show nothing else was leaking.
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Unread 09-27-2011, 07:48 PM   #12
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If you can find a bag big enough to put it in. That is the only reason I don't do brisket and pork. I vac pak my chicken. Make sure the zip bag does not leak. They almost made me throw out all my meats do to cross contamination at a comp. Had to show nothing else was leaking.
I vac pack my chicken as well - guards against leaks and keeps it fresher.
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Unread 09-27-2011, 11:33 PM   #13
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Target sales big bags perfect for brisket and pork butt. That is the only place that I have found them. Get the XXL size. They are pricey at $5 for 3 but it is well worth it.
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Unread 09-27-2011, 11:36 PM   #14
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Definitely trim at home. All of it. A 2 gallon Ziploc is usually big enough for my briskets and butts. And since I debone the chicken thighs, a one gallon easily holds two dozen thighs and a simple sandwich bag holds the scraped skins.

Never had any problems whatsoever.
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Unread 09-28-2011, 06:32 AM   #15
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Definitely trim at home. All of it. A 2 gallon Ziploc is usually big enough for my briskets and butts. And since I debone the chicken thighs, a one gallon easily holds two dozen thighs and a simple sandwich bag holds the scraped skins.

Never had any problems whatsoever.
The best bags I've found are the 2.5 gallon HEFTY one zip storage/freezer bags (they are the same style as Ziploc but just Hefty brand). They do not sell them at any of the supermarkets in the area. The only place I can find them are at BJ's.
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