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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 01-16-2006, 12:02 AM   #1
rookiedad
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i read that meat can be trimmed before arriving at a contest. can i also make sauces and marinades and mix rubs before i get to the contest? is there anything else that could or should be done before arrival. thanks.
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Unread 01-16-2006, 08:29 AM   #2
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I'd be carefuil about doing anything to your meat before arrival. I THINK you'd be OK but a few folks last year impressed upon me that to avoid any question at all, meat inspectors like to see the meat still in cryovac or other original store packaging.

Anyone with more experience, is this correct?
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Unread 01-16-2006, 08:57 AM   #3
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It is perfectly acceptible to trim your meat prior to contest. The rules state that NO seasonings be applied to the meat prior to check in. As for rubs, marinades ect. , you can do what you want with these as long as you don't put them on the meat. I always get my rubs and concoctions together prior to contest.
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Unread 01-16-2006, 09:30 AM   #4
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To the best of my knowledge, Jay is totally correct.

I guess my question is why?
Prep only takes an hour or so and there seems to be plenty of time.
Of that time, only a few minutes is "trimming" and that is mostly the spares. The rest of the time is injecting, rubbing, etc and you still have to do that after inspection anyway.

If it is in "factory" packaging--"no questions" and meat inspection becomes a formality. We like it that way.

We premix our spices (except Chad's glaze/sauce) also.
Mainly because it is much easier to transport that way.
Also avoids the problem of "forgetting" one or more ingredients--Old Ziemer's MOD

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Unread 01-16-2006, 09:49 AM   #5
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Quote:
If it is in "factory" packaging--"no questions" and meat inspection becomes a formality.
Isn't meat inspection really a joke anyway? Sure they check to see if you have one of each that's still in its "original condition" but no one ever checks to see if that is what you actually cook and turn in.
To think that pre-seasoned meats aren't making it to the judges table is laughable. Don't get me wrong, this is something I would never do, I wouldn't want to win that way, but it has to be going on.
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Unread 01-16-2006, 10:07 AM   #6
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KC no disrespect intended, and I'm usually the cycnical one in the group and the believer of conspiracy theories, but why do you think it has to be going on?
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Unread 01-16-2006, 10:12 AM   #7
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is there any measures set up to prevent this?
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Unread 01-16-2006, 10:29 AM   #8
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Quote:
why do you think it has to be going on?
Simply because there are NO measures to prevent it, and some people will do anything to win.
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Unread 01-16-2006, 10:31 AM   #9
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Tim: As far as pre-prep, I like to get my seasonings on the meat ASAP after the meat is checked in. If you can get that rub on the meat 30 to 60 min. earlier than if you took the time to trim ect., why not??

Besides, it gives you more time to relax and have another Beer---I mean coffee
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Unread 01-16-2006, 10:32 AM   #10
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I'd be surprised if it was to any large extent. Most of the competitors do this with a sense of pride and I think winning by breaking the rules would diminish that pride.
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Unread 01-16-2006, 10:38 AM   #11
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Scott: There are always going to be people who " Cheat ". My only hope is that there are enough of us that feel as I do. If you cheat you don't really feel like you have won anything. I have seen some questionable activity as I'm sure most of us who compete regularly have also. If they get caught they risk being banned from competition for a minimum of two years. I only hope that there still is an honor system among the true competetors out there.

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Unread 01-16-2006, 12:01 PM   #12
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Quote:
Originally Posted by BrooklynQ
I'd be surprised if it was to any large extent. Most of the competitors do this with a sense of pride and I think winning by breaking the rules would diminish that pride.

Rob,

While I do agree with you, the prize money is getting up there and so are the costs of competing. That being said......
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Unread 01-16-2006, 12:46 PM   #13
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Quote:
Originally Posted by Smoker
Rob,

While I do agree with you, the prize money is getting up there and so are the costs of competing. That being said......

i was just going to say that, money changes everything. while i also believe that the majority of competitors in any event(not only bbq) are on the up and up, without a system in place to prevent such action, there will always be the shadow of a doubt.
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Unread 01-16-2006, 12:49 PM   #14
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Well - lets get some answers from some more of the big boys who been on the circuit for years. Jim? Doc? KCpellet?
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Unread 01-16-2006, 01:52 PM   #15
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The circuit has some of the best people I have ever met, and competitions are based on the honor system...I like to think that 99.9% of us are honorable men/women with integrity. I for one, would hate to win knowing it wasn't on a level playing field and within the rules. I think most competitors feel that way, and if someone doesnt, he has to sleep at night and look in the mirror the next day.

This was discussed to some extent mixed in with this thread...(recreational cooking/pre-rubbing meat)

http://www.bbq-brethren.com/forum/sh...ad.php?t=13110



Heres Rods responses:
Quote:
Originally Posted by kcpettethead
I apologize if this has already been answered correctly, as I didn't read this entire thread. You are absolutely allowed to bring preseasoned meat and/or cooked meat to a contest. Your contest meat is separate. The inspector will only ask to see your competition meat. The organizers, reps, meat inspectors know that folks have parties on Friday night.

While we're on the topic though, let's be honest, if somebody wants to cheat, they can. There are always going to be ways to cheat. If it means that much to people, so be it. After all, they are the ones that have to live with themselves. There are too many good, honest people at barbecue contests to think that cheating is wide spread. I have met so many great folks cooking. Cheating or not, you still have to cook the stuff.

Go out and have a good time. Be friendly to the folks that pass by and be courteous to your neighbors. That's really what it's all about, isn't it?

Quote:
Originally Posted by kcpellethead
As for the cheating comments, if I thought I saw someone cheating, I'd ask them about what I saw. If I knew for sure a team was cheating, I'd go find a rep or contest organizer. Although I don't make it a point to look for cheaters at contest, in the 80 or so contests I've cooked, I've never seen anyone doing anything that looked to be against the rules . . . .well, unless you count the guy that was seasoning his meat with his shirt off this past weekend. I don't really think he meant to break the rules, besides others seeing him that way was punishment enough . . . .LOL
So, bottom line.. i doubt it, dont believe it. There may someone out there that thought about some form of cheating, but once they hit the circuit, and see the integrity of the competitors i cant believe it would be done. This is about being the best, and beating the best, and most important, havng fun.. . Why go there if your going to cheat.?
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