Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 03-29-2009, 07:36 PM   #1
is one Smokin' Farker
eagle697's Avatar
Join Date: 01-07-08
Location: Senoia Ga
Default acceptable meat

I am gearing up for the first comp of the season this weekend in Thomaston. ONe of the guys on the team has started a bbq restaurant and we were going to get meat from his store and use for the comp. My questions is this: The buts, ribs, and brisket he gets comes in cases that are sealed as a whole, not individually. As we will not be cooking a whole case if any of these, would it be acceptable to bring the meat in gallon or two gallon zip bags, as long as we brought the tag from the cases of meat to show that they are usda approved? To me, this is no difference than pre-trimming chicken and bringing the label. By the way, this is a FLorida BBQ comp, if it matters. THanks for the help
Fayetteville, GA

2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver
eagle697 is offline   Reply With Quote

Old 03-29-2009, 07:56 PM   #2
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

I know for KCBS that would be fine.
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
Jacked UP BBQ is offline   Reply With Quote

Old 03-29-2009, 07:59 PM   #3
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

Usually it will be fine but check with the contest organizer.

In some instances, the local health department may be present in addition to the regular inspection by the sanctioning body and it could be a PITA.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote

Old 03-29-2009, 07:59 PM   #4
somebody shut me the fark up.
Jeff_in_KC's Avatar
Join Date: 01-04-05
Location: Pleasant Hill, MO

You don't even have to bring labels. That's really ridiculous that some meat inspectors require it.
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote

Old 03-29-2009, 09:15 PM   #5
is One Chatty Farker
Coz's Avatar
Join Date: 10-05-07
Location: Montello,Wi

PM Rub I think does a lot of those comps.He should be able to steer you to the correct answer.
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

just Cloning around
Coz is offline   Reply With Quote

Old 03-29-2009, 09:47 PM   #6
blues brother
Full Fledged Farker
blues brother's Avatar
Join Date: 01-23-08
Location: Barnesville, Georgia

Hey Eagle...
I have competed in FBA comps in the past with "case bought meat" and only brought the meat and the "label" off of the case and had no problem.
Just to be safe PM rub to make sure.

Good luck and come by for a cocktail with the Barnesville Blues Brothers...
Barnesville Blues Brothers BBQ Team
2 Weber Kettles
1 GF223 Stump Smoker
1 250 gal propane tank cooker(trailer mounted)
1 UDS to be...soon
1 Traeger

blues brother is offline   Reply With Quote

Old 03-30-2009, 12:47 PM   #7
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

I've never had a problem... Of course, all the case meat I get from RD is cryo-sucked execpt for the chicken... That I cryo-suck after trimming....

I've only been asked once for a label and that was on pork.... He wanted to confirm the weight... I handed him a double butt cryo that I knew was close to 16 pounds and he told me 'Never Mind'....
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote

Old 03-30-2009, 03:43 PM   #8
On the road to being a farker
Join Date: 06-28-07
Location: Venice, FL

Originally Posted by Jeff_in_KC View Post
You don't even have to bring labels. That's really ridiculous that some meat inspectors require it.
From the FBA Rules MEAT INSPECTION - All meats must be USDA or state DA inspected and passed. ......

We use the labels as evidence that the meat passed USDA or DA inspection. If you open the original wrapper and repackage save the labels and bring them with you. If you use meat from a case and the individual pieces are not labeled then tear off the label from the box and bring it with you. Not hard to do and it will suffice to pass the rules of the Sanctioning body (FBA).
Does anyone know of another way to show evidence of USDA or DA inspection without the labels?


TexEx Hook'em Horns!
KCBS 62294
Char-Griller Super Pro. Char-Broil Gasser.
[LEFT][FONT=Arial][I]Orange[/I][/FONT] Thermapen.[/LEFT]
TexEx is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is your lowest acceptable CBJ percentage? Alexa RnQ Competition BBQ 39 01-13-2010 08:54 AM
Acceptable Brisket Norcoredneck Q-talk 22 03-08-2007 02:32 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:47 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts