Rule Clarification

ModelMaker · 09-17-2008, 01:15 PM

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)

Countryhb · 09-17-2008, 01:20 PM

KCBS...yes. As long as you don't marinate.

Transformer BBQ · 09-17-2008, 01:25 PM

Quote:

Originally Posted by ModelMaker

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)

Professor Salt · 09-17-2008, 01:29 PM

Definitely yes, as stated above. What's not allowed before inspection is flavoring, marinating, or seasoning of any kind.

The Anchorman · 09-17-2008, 01:38 PM

Quote:

Originally Posted by Transformer BBQ

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

ModelMaker · 09-17-2008, 02:06 PM

Thanks all, I'm off to do some chicken trimming.
ModelMaker

monty3777 · 09-17-2008, 02:14 PM

Good luck, bro!

DMDon · 09-17-2008, 03:37 PM

Quote:

Originally Posted by ModelMaker

Thanks all, I'm off to do some chicken trimming.
ModelMaker

Ed, Good Luck this weekend.

U2CANQUE · 09-17-2008, 03:38 PM

yeah, and a true headache saver as well....one less thing to worry about, is one less thing to worry about.....

KC_Bobby · 09-17-2008, 08:30 PM

You go Ed!

Bunny · 09-17-2008, 09:37 PM

Quote:

Originally Posted by ModelMaker

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.

Bunny Tuttle

Rookie'48 · 09-17-2008, 11:04 PM

Good luck, Ed. I like the team name & logo

.

n-2-que · 09-18-2008, 07:19 AM

can you prep mine also?? lol i am to lazy playing World of Warcraft... guess i need to load the trailer /sigh

Buster Dog BBQ · 09-18-2008, 07:36 AM

Quote:

Originally Posted by Rookie'48

Good luck, Ed. I like the team name & logo

.

Dave, are you judging this one?

The_Kapn · 09-18-2008, 05:14 PM

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.

TIM

09-17-2008, 01:15 PM	#1
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	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 ModelMaker (Ed) __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

09-17-2008, 01:20 PM	#2
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	KCBS...yes. As long as you don't marinate. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

09-17-2008, 01:29 PM	#4
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	Definitely yes, as stated above. What's not allowed before inspection is flavoring, marinating, or seasoning of any kind. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

09-17-2008, 02:06 PM	#6
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	Thanks all, I'm off to do some chicken trimming. ModelMaker __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

09-17-2008, 03:38 PM	#9
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH Downloads: 0 Uploads: 0	yeah, and a true headache saver as well....one less thing to worry about, is one less thing to worry about..... __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

09-17-2008, 02:14 PM	#7
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	Good luck, bro!

09-17-2008, 08:30 PM	#10
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	You go Ed! __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

09-17-2008, 11:04 PM	#12
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Good luck, Ed. I like the team name & logo . __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

09-18-2008, 07:19 AM	#13
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA Downloads: 0 Uploads: 0	can you prep mine also?? lol i am to lazy playing World of Warcraft... guess i need to load the trailer /sigh __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

09-18-2008, 05:14 PM	#15
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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