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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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Old 04-02-2010, 09:46 PM   #1
woodfolks
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Default when to trim chicken

I going to take a run at thighs tomorrow
I was woundering when is the best time to trim to
a uniformed size. Before Brining or after right before
adding the rub
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Old 04-02-2010, 09:56 PM   #2
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Old 04-02-2010, 10:25 PM   #3
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Yep. Why brine stuff that you are going to throw away.
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Old 04-02-2010, 10:36 PM   #4
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The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.
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Old 04-02-2010, 10:47 PM   #5
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Quote:
Originally Posted by DivaHerself View Post
The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.
Amen to that.
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Old 04-03-2010, 01:40 AM   #6
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Quote:
Originally Posted by DivaHerself View Post
The best time to trim chicken is at home, before the contest!
I'd so much rather have it done in clean, controlled conditions than out in the field, in the heat.
100% agreed. It's bad enough that we actually have to deal with the dirty bird. We always trim chicken at home, it's just so much easier.

That being said, trim before you brine/marinate.
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Old 04-03-2010, 04:20 AM   #7
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Doing my first comp this summer. Question about trimming at home....how are you repackaging?
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Old 04-03-2010, 06:11 AM   #8
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Either disposable Gladware or vacuum seal.
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Old 04-03-2010, 06:45 AM   #9
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After triming at home, use an extra large zip lock and place in an ice bath (melting ice water) and keep it there until time to brine. Then use the same bag and the same ice bath for the brine time. Small coolers work great and no chance of cross contamination with other items. You will have to add ice occassionally and drain some of the water off but even health departments applaude this type of procedure.
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Old 04-03-2010, 08:28 AM   #10
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At a contest I trim my chicken anytime after my meat is inspected and before 11pm. There really is not real reason for it other than my time managment. I will trim and de-bone and put the meat in a plastic container with lid and stick it in the fridge. I don't brine it until the next morning early.
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Old 04-03-2010, 10:29 AM   #11
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Quote:
Originally Posted by armor View Post
Doing my first comp this summer. Question about trimming at home....how are you repackaging?
If you don't have one yet think seriously about getting a foodsaver system!
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Old 04-03-2010, 10:49 AM   #12
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Quote:
Originally Posted by River City Smokehouse View Post
At a contest I trim my chicken anytime after my meat is inspected and before 11pm. There really is not real reason for it other than my time managment. I will trim and de-bone and put the meat in a plastic container with lid and stick it in the fridge. I don't brine it until the next morning early.
Is it legal to de-bone chicken at home also?
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Old 04-03-2010, 11:09 AM   #13
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Absolutely. For KCBS, you can pretrim however you like (deboning included), but you may not preseason or marinate.
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Old 04-03-2010, 09:23 PM   #14
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It helps to Foodsaver my trimmed thighs, set a little shape to them.
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