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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 01-01-2010, 08:59 PM   #1
Contracted Cookers
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Default Meat inspections

Was wondering if at a comp. if you have cryovacked meat but the sell by date is past. Can the rep or inspector D.Q. your meat .I have a frig just for comps and catering buy most well before hand.
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Unread 01-01-2010, 09:00 PM   #2
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Wouldn't it be hard to make that stick, in light of people using meat frozen in cryo?
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Unread 01-02-2010, 02:18 AM   #3
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It would depend on the sanctioning body and/or the organizer.

KCBS meat inspection guidelines to not include date checking.
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Unread 01-02-2010, 07:20 AM   #4
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Quote:
Originally Posted by DivaHerself View Post
Wouldn't it be hard to make that stick, in light of people using meat frozen in cryo?
My thoughts, too.
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Unread 01-02-2010, 08:39 AM   #5
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since I buy my meat by the case, they dont have a sale by date. I would have to carry the box flap that has the kill date on it and go from there.
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Unread 01-02-2010, 08:41 AM   #6
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We have only competed in 7 KCBS contests but have never even had the inspectors look at the label on a package of meat.Most have looked to see that the meat had nothing more then trimming done if they were not in cryo packs.We had 2 inspectors check temp with non contact therms otherwise they have just looked to see that they were in ice.
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Unread 01-04-2010, 09:07 AM   #7
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
since I buy my meat by the case, they dont have a sale by date. I would have to carry the box flap that has the kill date on it and go from there.
Same here, and to make it tougher, I do all the trimming at home, cryo-suck it, and then freeze it...
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