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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 07-29-2012, 06:43 PM   #1
Smokin' Aces
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Default 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
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Unread 07-29-2012, 06:54 PM   #2
Anchors Smokeshop
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Are you competing at BOTB this weekend?
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Unread 07-29-2012, 07:02 PM   #3
Smokin' Aces
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No sir I will be in north carolina
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Unread 07-29-2012, 07:07 PM   #4
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you can trim all you want. no seasoning, marinating or injecting till after inspection. keiyh
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Unread 07-29-2012, 07:18 PM   #5
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I just do everything at the comp to be on the safe side.
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Unread 07-29-2012, 07:36 PM   #6
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We also trim before we go....trying to trim chicken at comps is miserable IMO.
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Unread 07-29-2012, 08:06 PM   #7
Bubba Gup
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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?
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Unread 07-29-2012, 09:09 PM   #8
Pack-A-Smokes
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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.
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Unread 07-29-2012, 09:28 PM   #9
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If I can do it at home in my AC with running water than I will! Lol
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Unread 07-30-2012, 07:26 AM   #10
Smokin' Aces
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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
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Unread 07-30-2012, 08:17 AM   #11
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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.
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Last edited by GreenDrake; 07-30-2012 at 08:39 AM..
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Unread 07-30-2012, 09:09 AM   #12
bbqfun
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Don't want to lose pre-season????
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Unread 07-30-2012, 09:33 AM   #13
Bubba Gup
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Quote:
Originally Posted by GreenDrake View Post
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.
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Unread 07-30-2012, 09:37 AM   #14
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Quote:
Originally Posted by GreenDrake View Post
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
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Unread 07-30-2012, 09:51 AM   #15
Uncle Buds BBQ
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+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'
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