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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 06-13-2012, 12:44 PM   #1
Pitts
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Default Trim your meats prior to comp day ?

If so, how do you package for transport ? Thanks again.
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Unread 06-13-2012, 12:49 PM   #2
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Quote:
Originally Posted by Pitts View Post
If so, how do you package for transport ? Thanks again.
As a matter of fact I'm trimming right now! Pork, brisket, and ribs are done....I do chicken last because I HATE the chicken!

I vac them down with a food saver for transport.

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Unread 06-13-2012, 12:50 PM   #3
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Always. It's so much more manageable in a clean, controlled environment than in dirty, windy, awkward-table-height field conditions!

We package in Foodsaver vacuum bags, but that's likely overkill. Double freezer ziplocs would probably get you by too.

It frees up a lot of time and anxiety at the contest site. Mind you, we didn't always do trimming beforehand -- there were PLENTY of contests over a couple of years where we just had to do it at the contest, due to time constraints during the week before -- but it sure makes life easier when you can get it done.
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Unread 06-13-2012, 12:51 PM   #4
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I food saver whatever will fit, usually just chicken and ribs, and plastic wrap the butts and brisket.

Wrap the chit out of it and put it in a bag to contain leaks if one happens to occur.
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Unread 06-13-2012, 12:53 PM   #5
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What Uncle Bud said, trim then food saver them. Makes time at the comp much more enjoyable.
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Unread 06-13-2012, 12:56 PM   #6
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Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin!
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Unread 06-13-2012, 12:58 PM   #7
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I think it's pretty much a natural law that we all have to hate chicken trimming.
Parsley runs a close second.
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Unread 06-13-2012, 01:04 PM   #8
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Quote:
Originally Posted by Uncle Buds BBQ View Post
Did I mention I HATE the chicken! I should be trimming them right now...but instead I'm surfing the forums.

I'll pay $100 to anyone willing to come over and scrape my chick skin!
i've done that 2 days in a row now.
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Unread 06-13-2012, 01:06 PM   #9
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I love chicken
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Unread 06-13-2012, 01:08 PM   #10
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I trim all meats before hand and keep brisket in a XL Ziplock Storage bag, butts in 2 Gal hefty freezer bags, ribs in the Hefty 2gal bags I can fit 3 trimmed racks flat in those bags, and chicken I trim and put back in the styrofoam trays they come in and cover the tops and then into the 2 gal Hefty bags.
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Unread 06-13-2012, 01:17 PM   #11
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I vac seal chicken, ribs and brisket. Pork goes in a XL ziploc bag... sometimes double bagged to be sure...

probably overkill... ziploc bags would be fine.
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Unread 06-13-2012, 01:39 PM   #12
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Quote:
Originally Posted by Scottie View Post
I love chicken
Drum sticks..huh!
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Unread 06-13-2012, 02:31 PM   #13
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I trim everything at home as well. Gallon and 2 gallon zip lock bags always work for me. The only thing I may leave for at the competition are the butts. They take the least time and I've trimmed and injected a few times there. But now that it is getting hot as heck I won't even leave those untrimmed prior.
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Unread 06-13-2012, 02:45 PM   #14
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I trimmed and Vac Sealed Butts, Briskets and Ribs last night while watching the Basketball Game. Thanks to Scottie Its a Tuesday or Wednesday Night Ritual on Comp week. Which this month is four in a row!

Wife does Chicken and Parsley....I love her more now!
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Unread 06-13-2012, 06:58 PM   #15
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You people that are vac-sealing the briskets with a foodsaver ..how do you get something that big in a foodsaver bag? I would love to vac the briskets and butts but can't find any way to do it with a foodsaver. We used to sell the Weston units that were much larger but they sucked ..well they didn't suck ...
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