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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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Old 02-16-2012, 10:44 AM   #1
Smokin' Hicks
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Default Just to be clear on this rule...

we can do all trimming of meat ahead of time at home away from the comp site? right? I ask this same damn thing and question myself on it every year...but my worst nightmare is showing up with a trimmed brisket, chicken, ribs, and butt and the meat inspector DQ'ing me for trimming ahead of time ... thanks for putting my mind at ease
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Old 02-16-2012, 10:45 AM   #2
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yes you can.
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Old 02-16-2012, 11:01 AM   #3
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For KCBS you can. Not sure if you can for MBN. FBA allows it, but you are suggested or required to bring receipts or lables showing that it is USDA inspected meat. You cannot season or treat the meant until after meat inspection.

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Old 02-16-2012, 11:05 AM   #4
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good point regarding different sanctioning bodies.
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Old 02-16-2012, 12:31 PM   #5
Rich Parker
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Quote:
Originally Posted by Smokin' Hicks View Post
we can do all trimming of meat ahead of time at home away from the comp site? right? I ask this same damn thing and question myself on it every year...but my worst nightmare is showing up with a trimmed brisket, chicken, ribs, and butt and the meat inspector DQ'ing me for trimming ahead of time ... thanks for putting my mind at ease
Only in MO is it illegal to pre-trim your meats. kidding of course.

Remember when the meat inspector comes around majority of the time it is the organizer or one of their volunteers doing the inspection so don't get too worked up if they say something stupid or are ignorant, just ask them to get the KCBS rep.
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Old 02-16-2012, 11:08 PM   #6
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Trimmed, yes - seasoned (marinade, injection, rub, etc), no. At least for KCBS comps.
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Old 02-17-2012, 03:08 AM   #7
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In our experience, we have shown all 4 non-seasoned (and home-trimmed) meats to the inspector. It's always been met with a "yup, yup, yup, yup...you're good to go".

Inspectors aren't out there to hurt competiton teams. It's just one of those protocol things.
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Old 02-17-2012, 09:24 AM   #8
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You can in KCBS. Saves time for tasty beverages
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Old 02-17-2012, 09:39 AM   #9
QueNivorous
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For KCBS a good way to remember it is:

You can always take away from the meat before it's inspected. You just can't add to it.
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Old 02-17-2012, 10:43 AM   #10
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I called KCBS and they told me it had to be in the package.
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Old 02-17-2012, 11:02 AM   #11
QueNivorous
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Quote:
Originally Posted by Buckwheats BBq View Post
I called KCBS and they told me it had to be in the package.
I don't know who you talked to but that is NOT correct. We've trimmed ahead of time for the last twi years with never a question asked. Ask any contest rep.
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Old 02-17-2012, 11:32 AM   #12
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definately not correct.

unless, a 2012 rule change we don't know about.
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Old 02-17-2012, 04:06 PM   #13
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What size fire extinguisher do you need for the KCBS?
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Old 02-17-2012, 04:46 PM   #14
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Quote:
Originally Posted by Buckwheats BBq View Post
What size fire extinguisher do you need for the KCBS?
ask yourself, what kind/size fire extinguisher do i need to put out a fire in my pit?

get that one.
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Old 02-17-2012, 05:33 PM   #15
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Quote:
Originally Posted by Buckwheats BBq View Post
What size fire extinguisher do you need for the KCBS?
KCBS does not mandate any particular size fire extinguisher. They only say that you need to have one near your pit. Some organizers or fire marshalls might stipulate what you must have but KCBS does not.
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