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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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Old 09-11-2006, 02:52 PM   #1
ihbobry
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Default Meat inspection ??'s for a first event.

I've been lurking for a year+ and after the Hudson Valley Rib Fest and talking to many of you my friends and I are going to convert our race team to a cooking team. (Less OH and chance of dying we think )

Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done. I see after 7pm but we have people coming from different places and can't guarrentee we all get there with all of our equipment/stuff much before 8pm, add set up time for that stuff and well as a first timer I'm cluess on the time requirement for this part of the event.

Thanks for the help,

Bernie
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Old 09-11-2006, 02:54 PM   #2
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Grab the contest organizer whenever you're ready to have your meat inspected. Try to have one cooler with all the meat you're using in competition and nothing else but ice. It'll speed things up tremondously.
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Old 09-11-2006, 02:56 PM   #3
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At KCBS events the inspection usually starts about 8 a.m. on Friday and continues until the teams are all on-site (assuming a Fri/Sat event). Keep you meat iced well and in the original cryovac or store wrapping, if at all possible. The inspectors love to see you dig the stuff out of ice and if it's in cryvac and original wrapping they usually just give a cursory check.
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Old 09-11-2006, 03:25 PM   #4
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Also, if you get certain Tequila loving inspectors from NEBS, they'll be looking that you keep your meat seperate from your vegetables/garnish.
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Old 09-11-2006, 03:27 PM   #5
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Yes I agree with what the others said. Cryovaced meat. Plenty of ice on the top. Has always made things easy for us to get our meat approved. With the ice on the top, the cold sinks to the bottom of the cooler.
Good luck with your contest.
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Old 09-11-2006, 04:08 PM   #6
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original cryovac lots of ice and trim your meat after you get inspected. you should have no worries mate.
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Old 09-11-2006, 04:15 PM   #7
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The meat inspectors will also check to see if you have a fire extinguisher, 4 tubs for washing and material for sanitising.
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Old 09-11-2006, 04:19 PM   #8
ique
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Quote:
Originally Posted by ihbobry
Anyway, our first entry will be the Cape Cod Classic. Could some of you guys give us a scope of the meat inspection, how late that night or early the next morning can/will it be done.
Hey Bernie, at NEBS events they typically allow a NEBS board member to inspect meats if the Rep. is unavailable. Talk to a couple of teams if the Rep is not around, you'll get taken care of.


-Chris
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Old 09-11-2006, 09:31 PM   #9
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I don't understand the concern about having it in the original packaging??? We always try to trim everything at home(but brisket), it is alot easier at the kitchen counter!!! imo anyways

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Old 09-11-2006, 10:14 PM   #10
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Quote:
Originally Posted by Sawdustguy
The meat inspectors will also check to see if you have a fire extinguisher, 4 tubs for washing and material for sanitising.
Is it 4 tubs Guy? I thought it was 3: wash / rinse / sanitize.
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