喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 04-16-2012, 09:02 PM   #1
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Default Pre-Seasoned/Injected Meat

And now for something a little bit on topic. I hope no one minds.

Most if not all sanctioning bodies require that competition meat be unseasoned before the comp. Those goes for rub, marinade, injection, brine, etc. If this rule did not exist, how many of you would actually season your meat before Friday morning? In other words, do you think there would be an advantage to breaking that rule? Might there actually be a disadvantage?

dmp
dmprantz is offline   Reply With Quote


Old 04-16-2012, 09:57 PM   #2
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Default

nope.. I assume that rub and marinade/injection can only do so much in so much time... But to be honest, I've started with being serious in BBQ around the same time I've found the rules of KCBS so that's all I've done, is go by what's allowed in those rules. I can't imagine the benefit of additional marinading, but someone her might.
Podge is offline   Reply With Quote


Old 04-17-2012, 10:49 AM   #3
Rub
is Blowin Smoke!

 
Rub's Avatar
 
Join Date: 09-25-06
Location: Winter Haven, FL
Default

I've thought about this as well and I would not change my techniques.


Sent from my iPad using Tapatalk
__________________
-Rub
Swamp Boys
Sponsored by Smithfield, Deep South Smokers,
Master Purveyors, Grizzly Coolers,
West Coast Offense, BBQ Guru, Butcher BBQ,
Nature's Own Hardwood Charcoal
Gator Nation
Rub is offline   Reply With Quote


Thanks from:--->
Old 04-17-2012, 11:11 AM   #4
jketron
Full Fledged Farker
 
Join Date: 03-23-12
Location: Carlsbad, CA
Default

Im glad they have some rules to start the game on equal playing grounds
jketron is offline   Reply With Quote


Old 04-17-2012, 01:10 PM   #5
sitnfat
is one Smokin' Farker
 
Join Date: 10-06-09
Location: Centerville TN
Default

I don't think you would be able to tell the differance between meat prepped on Wednesday or meat done Friday at a comp if anything I would think the texture would suffer. But what do I know I get to a contest early so I can start drinking.
__________________
Rub Won Out BBQ Team,Brisket 180 club
sitnfat is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:56 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts