sorry, im ignorant to comps...but

HickoryJ · 10-12-2012, 03:29 PM

is the meat provided? or do u bring your own? i guess im talking kcbs. i took a glance at the rules and seen there is a meat inspector...but that could work for both. once again, sorry im a noob to comps.

hamiltont · 10-12-2012, 03:31 PM

BYO, and most bring more than needed JIC...

Swamp Donkeyz BBQ · 10-12-2012, 03:35 PM

ALWAYS bring extra. If you don't you will wish you had, at some point.

HickoryJ · 10-12-2012, 03:35 PM

so the inspector comes around to each site and check the meat? what are they looking for exactly?

Swamp Donkeyz BBQ · 10-12-2012, 03:37 PM

Making sure that you didn't bring anything that has been marinated or had anything done to it that could be considered cheaqting. It is an attempt to help level the playing field.

hamiltont · 10-12-2012, 03:40 PM

You can prep your meat before arriving by trimming it, scraping the chicken skin, stuff like that. You can't put any seasoning, brine or injection in or on the meat until after it's inspected, basically....

Swamp Donkeyz BBQ · 10-12-2012, 03:47 PM

You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

HickoryJ · 10-12-2012, 03:48 PM

thats what i thought. im gonna try to get in some comps next yr. but to be honest...i dont have much experience with chicken or ribs. those 2 categories ill be weak in for sure. it is pork, brisket, ribs and chicken right?

speers90 · 10-12-2012, 03:50 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

In KCBS contests you can trim the meat before inspection.

The_Kapn · 10-12-2012, 03:52 PM

I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey"

There is a sticky thread at the top of this forum for folks looking to mentor with a team.
Here is a link to it:
http://www.bbq-brethren.com/forum/forumdisplay.php?f=49

Good Luck with whatever approach you take.

TIM

HickoryJ · 10-12-2012, 03:59 PM

Quote:

Originally Posted by The_Kapn

I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey"

i want nothing more than that. cant think of anything better!

Swamp Donkeyz BBQ · 10-12-2012, 04:13 PM

If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.

HickoryJ · 10-12-2012, 04:19 PM

Quote:

Originally Posted by Swamp Donkeyz BBQ

If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.

i know. people are helpful on here. i try to use the search engine as much as possible cause i know getting asked the same questions over and over is annoying. lots of good info getting spread on here. competition is definitely something i need help with. i know it will be humbling lol

Swamp Donkeyz BBQ · 10-12-2012, 05:35 PM

Good Luck! I wish you the best.

Rookie'48 · 10-12-2012, 05:47 PM

In KCBS comps the original packaging is not required. The meat may be removed from the package and trimmed as long as it's not brined, seasoned, rubbed, marinated, etc. Basically you cannot add any type of flavoring agent prior to inspection.

10-12-2012, 03:29 PM	#1
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio Downloads: 0 Uploads: 0	sorry, im ignorant to comps...but is the meat provided? or do u bring your own? i guess im talking kcbs. i took a glance at the rules and seen there is a meat inspector...but that could work for both. once again, sorry im a noob to comps. __________________ WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill

10-12-2012, 03:31 PM	#2
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	BYO, and most bring more than needed JIC... __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

10-12-2012, 03:35 PM	#4
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio Downloads: 0 Uploads: 0	so the inspector comes around to each site and check the meat? what are they looking for exactly? __________________ WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill

10-12-2012, 03:40 PM	#6
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	You can prep your meat before arriving by trimming it, scraping the chicken skin, stuff like that. You can't put any seasoning, brine or injection in or on the meat until after it's inspected, basically.... __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

10-12-2012, 03:48 PM	#8
HickoryJ Knows what a fatty is. Join Date: 09-19-12 Location: Dunkirk, Ohio Downloads: 0 Uploads: 0	thats what i thought. im gonna try to get in some comps next yr. but to be honest...i dont have much experience with chicken or ribs. those 2 categories ill be weak in for sure. it is pork, brisket, ribs and chicken right? __________________ WSM 18.5, Pitmaster IQ 110, Brinkmann Smoke'N Pit Pro, CG Charcoal Grill

10-12-2012, 03:35 PM	#3
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	ALWAYS bring extra. If you don't you will wish you had, at some point.

10-12-2012, 03:37 PM	#5
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Making sure that you didn't bring anything that has been marinated or had anything done to it that could be considered cheaqting. It is an attempt to help level the playing field.

10-12-2012, 03:47 PM	#7
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	You can not remove the meat from the original packaging until it has been inspected. No trimming, seasoning, brining, etc.

10-12-2012, 03:52 PM	#10
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I highly suggest that you hook up with a team and wash dishes, help out, etc before you spend your money competing "cold turkey" There is a sticky thread at the top of this forum for folks looking to mentor with a team. Here is a link to it: http://www.bbq-brethren.com/forum/forumdisplay.php?f=49 Good Luck with whatever approach you take. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

10-12-2012, 04:13 PM	#12
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	If you want to up your game on any meat, this is the right place to learn. I've only been here for a short while but have learned tons. Lots of great people here.

10-12-2012, 05:35 PM	#14
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Good Luck! I wish you the best.

10-12-2012, 05:47 PM	#15
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	In KCBS comps the original packaging is not required. The meat may be removed from the package and trimmed as long as it's not brined, seasoned, rubbed, marinated, etc. Basically you cannot add any type of flavoring agent prior to inspection. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.