Meat inspection ??'s for a first event.

ihbobry · 09-11-2006, 02:52 PM

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
Champlain Pit Crew.

BrooklynQ · 09-11-2006, 02:54 PM

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.

chad · 09-11-2006, 02:56 PM

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.

BrooklynQ · 09-11-2006, 03:25 PM

Also, if you get certain Tequila loving inspectors from NEBS, they'll be looking that you keep your meat seperate from your vegetables/garnish.

bbqbull · 09-11-2006, 03:27 PM

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.

scottyd · 09-11-2006, 04:08 PM

original cryovac lots of ice and trim your meat after you get inspected. you should have no worries mate.

Sawdustguy · 09-11-2006, 04:15 PM

The meat inspectors will also check to see if you have a fire extinguisher, 4 tubs for washing and material for sanitising.

ique · 09-11-2006, 04:19 PM

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

2Fat · 09-11-2006, 09:31 PM

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

Buzz

Kirk · 09-11-2006, 10:14 PM

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.

09-11-2006, 02:52 PM	#1
ihbobry On the road to being a farker Join Date: 08-22-06 Location: New Paltz NY Downloads: 0 Uploads: 0	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 Champlain Pit Crew.

09-11-2006, 02:56 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	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. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

09-11-2006, 03:27 PM	#5
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	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. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

09-11-2006, 04:08 PM	#6
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota Downloads: 0 Uploads: 0	original cryovac lots of ice and trim your meat after you get inspected. you should have no worries mate. __________________ SCOTTY D SCOTTY D'S BUILT FOR BBQ LANG 84 STUMPS 223 STUMPS CLASSIC STUMPS PLATNUM BEING BUILT NOW WEBER KETTLE GOLD YOUR SILENCE WILL NOT SAVE YOU

09-11-2006, 04:15 PM	#7
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	The meat inspectors will also check to see if you have a fire extinguisher, 4 tubs for washing and material for sanitising. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

09-11-2006, 02:54 PM	#2
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	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.

09-11-2006, 03:25 PM	#4
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Also, if you get certain Tequila loving inspectors from NEBS, they'll be looking that you keep your meat seperate from your vegetables/garnish.

09-11-2006, 09:31 PM	#9
2Fat Take a breath! Join Date: 08-13-03 Location: Nekoosa, Wi Downloads: 0 Uploads: 0	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 Buzz

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Meat Inspection - Technical Question	HawgNationBBQ	Competition BBQ	10	04-14-2011 09:34 PM
Noob Question on meat inspection	patkline9999	Competition BBQ	6	04-02-2011 11:01 PM
Meat Inspection	Cliff H.	Competition BBQ	5	07-31-2010 07:59 AM
Meat Inspection - KCBS	Burk504	Competition BBQ	28	09-25-2009 09:07 PM
Meat Inspection	Puppyboy	Competition BBQ	14	04-08-2007 06:53 PM