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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 12-16-2012, 08:29 AM   #1
bmonkman
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Default Pre-prep question

I know you aren't allowed to inject your meats ahead of time and I assume that would apply to brining ahead as well. What I wonder though, is how much trimming are you permitted to do. And, do you have to keep the original packaging or can you put in your own?

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Unread 12-16-2012, 08:53 AM   #2
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You can trim as much as you like. I think some contests require at least the label from the original packaging, so you can cut out the label and place it into your own ziploc/vacuum bag or whatever.
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Unread 12-16-2012, 11:05 AM   #3
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I completely trim chicken at home just because its a pain in the ass. I keep the label just in case.
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Unread 12-16-2012, 05:57 PM   #4
Rich Parker
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Quote:
Originally Posted by bmonkman View Post
I know you aren't allowed to inject your meats ahead of time and I assume that would apply to brining ahead as well. What I wonder though, is how much trimming are you permitted to do. And, do you have to keep the original packaging or can you put in your own?

Brian
I have never seen a comp require it and don't keep original packaging. Original package isn't going to do them any good anyways.
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Unread 12-17-2012, 08:53 AM   #5
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Quote:
Originally Posted by Rich Parker View Post
I have never seen a comp require it and don't keep original packaging. Original package isn't going to do them any good anyways.
I have. I believe they are wanting to make sure the meat was federally inspected. We keep enough of the label etc. to show it was.
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Unread 12-17-2012, 08:57 AM   #6
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If we are talking about KCBS, this is taken directly from their Meat Inspection Guide:

"4. The meats do not have to be in the original packaging and may be trimmed prior to meat inspection, but no meat may be seasoned, injected or cooked, prior to the inspection."
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Unread 12-17-2012, 10:37 AM   #7
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Ive seen health departments that enforce it. They could care less about KCBS rules. They do have to let you know that ahead of time in my opinion.
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Unread 12-17-2012, 06:19 PM   #8
Big Mike
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I completely trim my chicken and ribs before leaving for a comp. Once trimmed I vacuum seal them. I do not keep original labels and have never been asked for them.
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Unread 12-18-2012, 01:40 PM   #9
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Plus one on chicken. I prefer to trim it in my house with good lighting. I usually put it back in the origional package and then put that in a zip lock. The few times I haven't nobody has questioned it.
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Unread 12-18-2012, 01:47 PM   #10
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I was asked to see my labels at the Smoke on the Water competition in Thomaston, GA, (FBA) and I didn't have them. They said I could be disqualified for not having them and advised that I keep them next time.
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Unread 12-18-2012, 05:09 PM   #11
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The OP is in KCBS territory and all of the advice given seems to be correct as I understand it.

As to FBA for those who venture down here (from the rules) :
"4. MEAT INSPECTION - All meats must be USDA or state DA inspected and passed. "

All this means is that we show proof of purchase from a commercial source or that the packaging shows a commercial source or USDA stamp.

I have bought ribs in case lot that were in wax paper sleaves so I vacusucked them and just kept the end part of the case--no problem.
A few years back, I pre-prepped Cornish Leg Quarters and did not keep any proof that they dd not come from my pens out back
Dodged the bullet on that one.

Really no big deal!!!

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Unread 12-19-2012, 07:24 AM   #12
MAP
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I have already trimmed enough chicken for 4 contests, vacume sealed them and put them in the freezer. If I showed them the lables from this chicken it would be way out of date come our first contest.
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Unread 12-19-2012, 10:17 AM   #13
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I recall seeing the packaging requirement for a KCBS contest in Colorado this year. I think it said that the health department would be inspecting them for all teams.
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Unread 12-19-2012, 10:51 AM   #14
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Quote:
Originally Posted by jaestar View Post
I recall seeing the packaging requirement for a KCBS contest in Colorado this year. I think it said that the health department would be inspecting them for all teams.

Unless the meat were to be sold, I'm not sure why the Health Department would need to see anything. In Iowa, they can require you to show proof of product when vending, but if you are giving it away, the HD does not mess with you.
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