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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 03-28-2013, 10:47 PM   #1
Longo1908
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Default 1st Comp Advice

Hey Brthren,
My 1st comp is coming up in a couple of weeks. Can I trim my meat before I get there to save time, or will that cause a problem with the meat inspection? If you trim before what do you wrap the meat in?

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Unread 03-28-2013, 10:51 PM   #2
BBQchef33
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trimming ahead of time is completely legal...

dont over trim the pork butt.... theres a 5lb minimum on that.

if you have a vacu-suck, use that on the chicken. For the others, I wrap tight in seran wrap.

advice.. check out the roadmap in this (competition) forum.. theres alot of theads in there linking to first time checklists and advice.
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Unread 03-28-2013, 11:50 PM   #3
Frank Sacco
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Quote:
Originally Posted by BBQchef33 View Post
trimming ahead of time is completely legal...

dont over trim the pork butt.... theres a 5lb minimum on that.

if you have a vacu-suck, use that on the chicken. For the others, I wrap tight in seran wrap.

advice.. check out the roadmap in this (competition) forum.. theres alot of theads in there linking to first time checklists and advice.


What he said
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Unread 03-29-2013, 06:45 AM   #4
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Of course, what he said may not apply if it's not a KCBS sanctioned competition
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Unread 03-29-2013, 07:23 AM   #5
tnjimbob
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Trimming ahead of time & vacuum sealing saves time when you get to the comp. Checklists for packing & timelines for cooking are invaluable to insure that you have everything you need when you get there. Good luck!
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Unread 03-29-2013, 01:56 PM   #6
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It's a good time saver. Nice to do chicken at home with dependable light and climate control.
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Unread 03-29-2013, 02:46 PM   #7
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Not a meat answer, but make a complete list of what you take, then mark it off the list if it was not used, except things like fire-extinguisher of course. This will make packing and unpacking much easier the next time and do it for a couple more, its amazing what you take you wont need. Most comps are close to some kind of store and people will lend things if you need it, but forgot it. Good luck. On the meat I always took the sticker that came with the meat and enclosed it with the meat so they could see what it was, especially the weight if need be.
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Unread 03-29-2013, 04:32 PM   #8
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I'd make a call to whoever is organizing it. They can probably give you an answer.
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Unread 03-29-2013, 05:46 PM   #9
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If it is a KCBS comp then yes you can pre-trim at home. Makes life much easier, especially your first time out. All suggestions are good above. If you have the time do a practice run (same timeframe and meats, do boxes etc..). Make up a timeline for your team first of prodcedures, cook times and turn ins. Regardless keep a timeline up for your team to see in your tent during the competition. This way everyone knows what should be happening when in case you get caught up chatting with other teams, napping etc.


We did our first comp last year and one of my team mates mentioned to me how helpful it was to keep on track.

Good luck and most of all HAVE FUN!
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Unread 03-29-2013, 06:36 PM   #10
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Unread 03-31-2013, 04:54 AM   #11
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Providing it is a KCBS contest, I would not do it any other way. Best to get that work done in the best available conditions. Especially chicken.
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Unread 03-31-2013, 09:47 AM   #12
Longo1908
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Thanks everyone
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Unread 03-31-2013, 12:46 PM   #13
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the meat inspectors will be looking for seasoned or injected meats , trimming meats at home is great if you have alot to set up . if not prepping your meat at the comp is a great way to kill time . keeping busy when you are a new team helps keep the jitters away and you may even get some advise from an experienced team on trimming. either way it doesn't hurt to ask someone there.
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Unread 03-31-2013, 07:06 PM   #14
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I was in this position about a year ago. Set up reasonable goals. No Dq's, no DAL's, and have fun!

Good Luck!
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Unread 03-31-2013, 11:55 PM   #15
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OK until reading this thread - I didn't think one could trim their meats before a KCBS comp.

So to clarify, for a KCBS comp you can:
- Trim your Pork Shoulders
- Trim your Brisket
- Prep / defat your chicken
???
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