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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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#1 |
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is One Chatty Farker
![]() ![]() Join Date: 07-13-12
Location: Sterling, VA
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When bringing your own meat for a KCBS comp, are you allowed to trim the meat prior to inspection?
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BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ |
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#3 |
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is One Chatty Farker
Join Date: 08-08-07
Location: Cartersville, GA
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You can trim to your heart's content, as long as you don't season the meat or violate one of the specific rules published by KCBS. i.e. shoulder >= 5lbs, ribs on the bone, etc.
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#4 |
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is one Smokin' Farker
Join Date: 09-22-11
Location: Edgewater, MD
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What he ^^^^^said
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Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs) |
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#5 |
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is One Chatty Farker
![]() ![]() ![]() Join Date: 09-18-11
Location: Smithville, Missouri, United States
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Thanks for asking this question. I was actually wondering about that this weekend as I was trimming briskets and butts in 110 degrees and thinking to myself that there is no way this is more sanitary than trimming at home.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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