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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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01-12-2009, 02:58 PM | #1 |
On the road to being a farker
Join Date: 06-10-08
Location: Troy, IL
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Trimming meat prior to Competition
I know that technically you can trim you meat at home before going to the competition but I wondered if anyone actually does it?
If so, what do you use to transport the trimmed (non-seasoned) meat? |
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01-12-2009, 03:00 PM | #2 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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You cannot. The meat will not be approved. They should be making sure that the meat is sealed and uncut when the inspect it.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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01-12-2009, 03:00 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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We didn't for a long time. We than did and realized we had more time to drink. We transport in butchers paper or cryovac
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-12-2009, 03:01 PM | #4 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Not kcbs, they only look for unseasoned and pork weight requirements.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-12-2009, 03:04 PM | #5 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I cook FBA and trim most everything at home. Chicken and ribs for sure. Vac seal to transport and bring along the original packaging as proof.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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01-12-2009, 03:19 PM | #6 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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You are wrong on that... FWIW I trim all of mine and then I vacuum seal. I only vacuum seal, to keep the juices from making my coolers a mess. I also do not save the labels, as the rules do not require us to do that. Not sure about FBA, as I have heard that those guys save their packaging... Not sure why, as that is a silly rule. I mean, how can you tell you got it from that packaging?
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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01-12-2009, 03:21 PM | #7 | ||
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
Quote:
LOTS more time to socialize and not be trimming chicken!!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-12-2009, 03:27 PM | #8 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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I have done it at home and at comps. Trimming at home is easier for us. Gives us more time to play.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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01-12-2009, 03:42 PM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I was told that you can trim the meat at home. You can not put on rubs or inject it before inspection
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01-12-2009, 03:58 PM | #10 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Chicken at home for sure, brisket is also nice to get out of the way if time allows. I find pork is easy to trim at the comp as are the ribs. But nothing wrong with doing them early too if you want or if time allows.
Back to chicken. I want to make sure I get this done at home for a few reasons: 1) I hate it, after setting up the site the last thing I want to do is trim chicken 2) It sure is nice trimming chicken inside an environment of 70 degrees (+/-) ... well, nice comparatively 3) More time to go shiggin and watch other's shave their chicken 4) Did I mention I hate trimming chicken? I've decided that I'd rather build parsley boxes then trim chicken Anyone know of any local butchers that trim thighs for comps? $10/lb might be worth it
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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01-12-2009, 04:00 PM | #11 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Here is the applicable 2008 KCBS rule:
All competition meats shall be inspected by the Official Meat Inspector during the times established by the contest organizer but not prior to the day before judging. Once the competition meat has been inspected, it shall not leave the contest site. Cooking shall not begin until the competition meat has been inspected by the Official Meat Inspector. All competition meat shall start out raw. No pre-seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label (EXCLUDING (but not limitedto): teriyaki, lemon pepper or butter injected). When the contest organizer supplies the meat, the contestant is not required to enter only that meat. (Competition meat not meeting these qualifications shall be disqualified; given a one(1) in all criteria by all six judges) I don't see anything about trimming.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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01-12-2009, 04:07 PM | #12 |
is one Smokin' Farker
Join Date: 01-05-06
Location: Rockland, MA
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we sometimes trim ahead... never been a problem...then we double-bag in ziplocs
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[I][FONT=Century Gothic]michelle[/FONT][/I] [I][FONT=Century Gothic]lunchmeat BBQ team[/FONT][/I] [I][FONT=Century Gothic]President - New England BBQ Society[/FONT][/I] [URL="http://www.nebs.org"][I][FONT=Century Gothic]www.nebs.org[/FONT][/I][/URL] [I][FONT=Century Gothic]2 Backwoods Partys [/FONT][/I] [I][FONT=Century Gothic]WSM, 2 Weber kettles, Weber Performer[/FONT][/I] [I][FONT=Century Gothic]Large BGE[/FONT][/I] |
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01-12-2009, 04:23 PM | #13 | |
is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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Quote:
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-Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA |
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01-12-2009, 04:33 PM | #14 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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KCBS permits pre-trimming. When teams are asked to save labeling, I think it boils down to the local HD wanting to see that the meat was bought somewhere that supposedly adheres to USDA standards.
After we were recently at a KCBS-sanctioned comp where the legality of pretrimming was questioned, I printed out a copy of the KCBS rules pertaining thereto and it now resides in our toolkit. I can only speak for our kitchen, I suppose, but it's a considerably more controlled and sanitary environment than a table setup out in the field.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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01-12-2009, 04:38 PM | #15 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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From
DivaHerself-- "After we were recently at a KCBS-sanctioned comp where the legality of pretrimming was questioned, I printed out a copy of the KCBS rules pertaining thereto and it now resides in our toolkit." Good Idea! |
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