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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 09-17-2008, 01:15 PM   #1
ModelMaker
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Default Rule Clarification

First contest this weekend and I have a rules question. It is not directly addressed in the rules but can you trim your meat prior to inspection?
Specifically, can I trim my chicken then vacusuck it here at home?
I think I know the answer but would like clarification.
Thanks
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Unread 09-17-2008, 01:20 PM   #2
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KCBS...yes. As long as you don't marinate.
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Unread 09-17-2008, 01:25 PM   #3
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Quote:
Originally Posted by ModelMaker View Post
First contest this weekend and I have a rules question. It is not directly addressed in the rules but can you trim your meat prior to inspection?
Specifically, can I trim my chicken then vacusuck it here at home?
I think I know the answer but would like clarification.
Thanks
ModelMaker (Ed)
no rub, no injection, no flavoring of any kind... but trimming... yes, without question. (KCBS contest I assume as well)
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Unread 09-17-2008, 01:29 PM   #4
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Definitely yes, as stated above. What's not allowed before inspection is flavoring, marinating, or seasoning of any kind.
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Unread 09-17-2008, 01:38 PM   #5
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Quote:
Originally Posted by Transformer BBQ View Post
no rub, no injection, no flavoring of any kind... but trimming... yes, without question. (KCBS contest I assume as well)
Brendan,...So that's why you can come in Stealth and do as well as you do
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Unread 09-17-2008, 02:06 PM   #6
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Thanks all, I'm off to do some chicken trimming.
ModelMaker
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Unread 09-17-2008, 02:14 PM   #7
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Good luck, bro!
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Unread 09-17-2008, 03:37 PM   #8
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Quote:
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Thanks all, I'm off to do some chicken trimming.
ModelMaker

Ed, Good Luck this weekend.
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Unread 09-17-2008, 03:38 PM   #9
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yeah, and a true headache saver as well....one less thing to worry about, is one less thing to worry about.....
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Unread 09-17-2008, 08:30 PM   #10
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You go Ed!
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Unread 09-17-2008, 09:37 PM   #11
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Quote:
Originally Posted by ModelMaker View Post
First contest this weekend and I have a rules question. It is not directly addressed in the rules but can you trim your meat prior to inspection?
Specifically, can I trim my chicken then vacusuck it here at home?
I think I know the answer but would like clarification.
Thanks
ModelMaker (Ed)
You can absolutely clean and trim your chicken and repack. Good luck to you.

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Unread 09-17-2008, 11:04 PM   #12
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Good luck, Ed. I like the team name & logo .
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Unread 09-18-2008, 07:19 AM   #13
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can you prep mine also?? lol i am to lazy playing World of Warcraft... guess i need to load the trailer /sigh
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Unread 09-18-2008, 07:36 AM   #14
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Good luck, Ed. I like the team name & logo .
Dave, are you judging this one?
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Unread 09-18-2008, 05:14 PM   #15
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I can only speak for my experience with FBA and KCBS.
Both allow pre-trimming without pre-seasoning as discussed above.

However, I have been challenged to provide proof of USDA inspection for poultry that I had pre-trimmed and vacu-sucked.

At the same event, I had ribs that had been pre-trimmed and vacu-sucked in exactly the same way.
But the ribs were not questioned.

I spoke to the REP---They believed that Poultry can be grown and processed easily outside of the USDA system. Having been a FFA kid growing up, that is true.
They said it was "unlikely" that butts, brisket, and ribs were produced out side of the USDA inspection system.
So, they were requiring proof on the poultry entries if they were not in the original packaging.

Here is what they recommended---
Keep the purchase record and actual label for the meat and have it ready for the inspector.

Yeah, I know I could raise or buy "non-USDA" poultry and just buy a bit of inspected stuff and keep the record to comply.

All I am suggesting is ---"keep the records" and avoid any hassle.

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