Pre-prep question

bmonkman · 12-16-2012, 08:29 AM

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

cpw · 12-16-2012, 08:53 AM

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.

Jaskew82 · 12-16-2012, 11:05 AM

I completely trim chicken at home just because its a pain in the ass. I keep the label just in case.

Rich Parker · 12-16-2012, 05:57 PM

Quote:

Originally Posted by bmonkman

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.

Cayman1 · 12-17-2012, 08:53 AM

Quote:

Originally Posted by Rich Parker

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.

musicmanryann · 12-17-2012, 08:57 AM

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."

Scottie · 12-17-2012, 10:37 AM

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.

Big Mike · 12-17-2012, 06:19 PM

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.

K-Train · 12-18-2012, 01:40 PM

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.

wearcd · 12-18-2012, 01:47 PM

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.

The_Kapn · 12-18-2012, 05:09 PM

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!!!

TIM

MAP · 12-19-2012, 07:24 AM

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.

jaestar · 12-19-2012, 10:17 AM

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.

cynfulsmokersbbq · 12-19-2012, 10:51 AM

Quote:

Originally Posted by jaestar

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.

12-16-2012, 08:29 AM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	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? Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

12-16-2012, 08:53 AM	#2
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	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. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

12-16-2012, 11:05 AM	#3
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Airmont, NY Downloads: 0 Uploads: 0	I completely trim chicken at home just because its a pain in the ass. I keep the label just in case. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

12-17-2012, 08:57 AM	#6
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	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." __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

12-17-2012, 10:37 AM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

12-17-2012, 06:19 PM	#8
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	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. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

12-18-2012, 01:40 PM	#9
K-Train is one Smokin' Farker Join Date: 09-22-11 Location: Edgewater, MD Downloads: 0 Uploads: 0	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. __________________ Keith Fat Maxine's BBQ Thanks to DArtagnan Foods (Awesome ribs)

12-18-2012, 01:47 PM	#10
wearcd is one Smokin' Farker Join Date: 10-09-09 Location: Louisville, TN Downloads: 0 Uploads: 0	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. __________________ [B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5 [/B] [B]Smokey Joe Silver[/B]

12-18-2012, 05:09 PM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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!!! 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.

12-19-2012, 07:24 AM	#12
MAP Full Fledged Farker Join Date: 01-31-12 Location: Great Mills, Md Downloads: 0 Uploads: 0	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. __________________ Mike - Southern Maryland Smokers Lang 84, 3-22 1/2 WSMs

12-19-2012, 10:17 AM	#13
jaestar On the road to being a farker Join Date: 06-01-11 Location: Adel, iA Downloads: 0 Uploads: 0	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. __________________ Jaestar BBQ FEC100 XL BGE 22.5" WSM 18.5" WSM 22.5" Weber Kettle x2 500 Gallon UBS Bradley Smoker Super-fast Orange Thermapen