need so help on pre prepping meats

Smokin' Aces · 07-29-2012, 06:43 PM

For a kcbs event or the sans club evemt, how much can I prep at home with out not being able to uese themeat in a comp

Anchors Smokeshop · 07-29-2012, 06:54 PM

Are you competing at BOTB this weekend?

Smokin' Aces · 07-29-2012, 07:02 PM

No sir I will be in north carolina

mobow · 07-29-2012, 07:07 PM

you can trim all you want. no seasoning, marinating or injecting till after inspection. keiyh

Butt Rubb'n BBQ · 07-29-2012, 07:18 PM

I just do everything at the comp to be on the safe side.

cbagby64 · 07-29-2012, 07:36 PM

We also trim before we go....trying to trim chicken at comps is miserable IMO.

Bubba Gup · 07-29-2012, 08:06 PM

The rule of thumb I follow is you can take away from the meat, but you can't add to it. Is there something specific you're looking to do?

Pack-A-Smokes · 07-29-2012, 09:09 PM

We trim chicken and brisket before hand because those are the meats that causes most time to be used in trimming. We have been doing it for 3 years and have never had a problem.

porkingINpublic · 07-29-2012, 09:28 PM

If I can do it at home in my AC with running water than I will! Lol

Smokin' Aces · 07-30-2012, 07:26 AM

thank you everyone i do normally trim at the comp but this time i have double booked myself and i have a wedding the night of the cook so i kinda have to prep earlier

GreenDrake · 07-30-2012, 08:17 AM

I generally trim in the pit the day of. This next weekend will be a hot one, so I think I am going to at least do my chicken prep ahead of time and bring the same number of thighs fresh as well. Never know what can happen between here and there, so I am doubling the chicken for this one, maybe save some time, maybe not.

The trim ahead idea is in my mind because last event two weeks ago I had some gorgeous butts with beautiful money muscles, once I opened the cryovac my heart sank...they were rancid. Wrecked my game for the butts totally. Got murdered in pork that comp.

So a question on pre trimmed chicken. How do you guys transport it if you do not brine but scrape. I scrape my skins and don't want to lose moisture or pre-season, so do you just re-wrap it on the trimmed thigh, bag it and keep it on ice? Silly question maybe but begs asking since I am going to try it out.

bbqfun · 07-30-2012, 09:09 AM

Don't want to lose pre-season????

Bubba Gup · 07-30-2012, 09:33 AM

Quote:

Originally Posted by GreenDrake

So a question on pre trimmed chicken. How do you guys transport it if you do not brine but scrape. I scrape my skins and don't want to lose moisture or pre-season, so do you just re-wrap it on the trimmed thigh, bag it and keep it on ice? Silly question maybe but begs asking since I am going to try it out.

After I scrape and drape (re-wrap the skin around the thigh) they go back in the orignal styrofoam tray with the original plastic laid over top. Try to leave the original sticker in view for meat inspection. These trays happen to fit perfectly inside a Food Saver bag. Seal it up and off to the comp. Never had a problem.

Contracted Cookers · 07-30-2012, 09:37 AM

Quote:

Originally Posted by GreenDrake

I generally trim in the pit the day of. This next weekend will be a hot one, so I think I am going to at least do my chicken prep ahead of time and bring the same number of thighs fresh as well. Never know what can happen between here and there, so I am doubling the chicken for this one, maybe save some time, maybe not.

The trim ahead idea is in my mind because last event two weeks ago I had some gorgeous butts with beautiful money muscles, once I opened the cryovac my heart sank...they were rancid. Wrecked my game for the butts totally. Got murdered in pork that comp.

So a question on pre trimmed chicken. How do you guys transport it if you do not brine but scrape. I scrape my skins and don't want to lose moisture or pre-season, so do you just re-wrap it on the trimmed thigh, bag it and keep it on ice? Silly question maybe but begs asking since I am going to try it out.

vaccum seal

Uncle Buds BBQ · 07-30-2012, 09:51 AM

+1 on the vac seal. Thighs in one bag and skins in another. I vac because if you ever fail to keep the ice water drained and a zip lock opens on ya...there is nothing worst than raw chicken water sloshing around a cooler.

Not that this has ever happened to me!

Just sayin'

07-29-2012, 06:43 PM	#1
Smokin' Aces On the road to being a farker Join Date: 10-26-08 Location: wantagh, ny Downloads: 0 Uploads: 0	need so help on pre prepping meats For a kcbs event or the sans club evemt, how much can I prep at home with out not being able to uese themeat in a comp

07-29-2012, 06:54 PM	#2
Anchors Smokeshop is one Smokin' Farker Join Date: 03-05-09 Location: Seaford, NY Downloads: 0 Uploads: 0	Are you competing at BOTB this weekend? __________________ [SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]

07-29-2012, 07:07 PM	#4
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	you can trim all you want. no seasoning, marinating or injecting till after inspection. keiyh __________________ WSM 22.5, MCBJ, In The Key Of Que

07-29-2012, 07:36 PM	#6
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA Downloads: 0 Uploads: 0	We also trim before we go....trying to trim chicken at comps is miserable IMO. __________________ Albino Rhino BBQ

07-29-2012, 09:09 PM	#8
Pack-A-Smokes On the road to being a farker Join Date: 09-13-11 Location: Johnson City, TN Downloads: 0 Uploads: 0	We trim chicken and brisket before hand because those are the meats that causes most time to be used in trimming. We have been doing it for 3 years and have never had a problem. __________________ Todd Lang 60DX 22.5 WSM x2 'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban

07-29-2012, 07:02 PM	#3
Smokin' Aces On the road to being a farker Join Date: 10-26-08 Location: wantagh, ny Downloads: 0 Uploads: 0	No sir I will be in north carolina

07-29-2012, 07:18 PM	#5
Butt Rubb'n BBQ Full Fledged Farker Join Date: 05-07-12 Location: Woodstock ga Downloads: 0 Uploads: 0	I just do everything at the comp to be on the safe side.

07-29-2012, 08:06 PM	#7
Bubba Gup Knows what a fatty is. Join Date: 08-06-10 Location: Stewartstown, PA Downloads: 0 Uploads: 0	The rule of thumb I follow is you can take away from the meat, but you can't add to it. Is there something specific you're looking to do?

07-29-2012, 09:28 PM	#9
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	If I can do it at home in my AC with running water than I will! Lol __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

07-30-2012, 07:26 AM	#10
Smokin' Aces On the road to being a farker Join Date: 10-26-08 Location: wantagh, ny Downloads: 0 Uploads: 0	thank you everyone i do normally trim at the comp but this time i have double booked myself and i have a wedding the night of the cook so i kinda have to prep earlier

07-30-2012, 08:17 AM	#11
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	I generally trim in the pit the day of. This next weekend will be a hot one, so I think I am going to at least do my chicken prep ahead of time and bring the same number of thighs fresh as well. Never know what can happen between here and there, so I am doubling the chicken for this one, maybe save some time, maybe not. The trim ahead idea is in my mind because last event two weeks ago I had some gorgeous butts with beautiful money muscles, once I opened the cryovac my heart sank...they were rancid. Wrecked my game for the butts totally. Got murdered in pork that comp. So a question on pre trimmed chicken. How do you guys transport it if you do not brine but scrape. I scrape my skins and don't want to lose moisture or pre-season, so do you just re-wrap it on the trimmed thigh, bag it and keep it on ice? Silly question maybe but begs asking since I am going to try it out. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ Last edited by GreenDrake; 07-30-2012 at 08:39 AM..

07-30-2012, 09:09 AM	#12
bbqfun Knows what a fatty is. Join Date: 11-16-10 Location: Indio, Ca Downloads: 0 Uploads: 0	Don't want to lose pre-season????

07-30-2012, 09:51 AM	#15
Uncle Buds BBQ is one Smokin' Farker Join Date: 05-04-09 Location: Marietta, GA Downloads: 1 Uploads: 1	+1 on the vac seal. Thighs in one bag and skins in another. I vac because if you ever fail to keep the ice water drained and a zip lock opens on ya...there is nothing worst than raw chicken water sloshing around a cooler. Not that this has ever happened to me! Just sayin' __________________ Dave Pitmaster and KCBS CBJ