Newbie Question

JBI · 04-08-2010, 08:41 PM

Can a person trim/debone chicken at home prior to having it inspected at an event?

Thanks much for the help.

Joel

Ron_L · 04-08-2010, 08:43 PM

River City Smokehouse · 04-08-2010, 09:02 PM

Contracted Cookers · 04-08-2010, 10:01 PM

as long as he needs it

smoken don · 04-08-2010, 10:29 PM

Trim all ya want. Just don't brine,inject,or season.

Just Pulin' Pork · 04-08-2010, 10:38 PM

yes it will save u a ton of time at a comp. You might bring original label it came in to be safe with health inspectors if they are at the contest.

Divemaster · 04-09-2010, 08:00 AM

Sure can. In fact, you can trim and prep all of your meat you just can't season/inject/marinate it.

As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much.

JBI · 04-10-2010, 12:21 PM

Quote:

Originally Posted by Divemaster

Sure can. In fact, you can trim and prep all of your meat you just can't season/inject/marinate it.

As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much.

Great advice. Can prep it all at once then just take out what you need for each event!! Thanks much for the response.

Joel

Smitty250 · 04-12-2010, 05:56 PM

Yep - I do it for every comp. Like everyone else is saying, its a great time saver.

pigmaker23 · 04-13-2010, 04:52 PM

you can also premix your injections, sauces, rubs at home and bring them to the contest in clearly marked containers, less to clean up and gives you more free time to have fun. GOOD LUCK

Quote:

Originally Posted by JBI

Great advice. Can prep it all at once then just take out what you need for each event!! Thanks much for the response.

Joel

04-08-2010, 08:41 PM	#1
JBI Is lookin for wood to cook with. Join Date: 11-12-09 Location: Omaha, NE Downloads: 0 Uploads: 0	Newbie Question Can a person trim/debone chicken at home prior to having it inspected at an event? Thanks much for the help. Joel __________________ JB's BBQ "Vegetarian is Indian for Bad Hunter" FEC100

04-08-2010, 08:43 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Yess __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

04-08-2010, 09:02 PM	#3
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Yes! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

04-08-2010, 10:29 PM	#5
smoken don Full Fledged Farker Join Date: 08-02-07 Location: cleveland tx. Downloads: 0 Uploads: 0	Trim all ya want. Just don't brine,inject,or season. __________________ Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness

04-09-2010, 08:00 AM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Sure can. In fact, you can trim and prep all of your meat you just can't season/inject/marinate it. As to the point of bringing the label, I normally don't. With my chicken, I'm picking up enough chicken for 4 comps at a shot, so it's trimmed, cryo-sucked, and frozen up to a month or so in advance. The label wouldn't tell them much. __________________ Jeff 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.

04-08-2010, 10:01 PM	#4
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO Downloads: 0 Uploads: 0	as long as he needs it

04-08-2010, 10:38 PM	#6
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	yes it will save u a ton of time at a comp. You might bring original label it came in to be safe with health inspectors if they are at the contest.

04-12-2010, 05:56 PM	#9
Smitty250 On the road to being a farker Join Date: 02-18-10 Location: Scottsdale, AZ Downloads: 0 Uploads: 0	Yep - I do it for every comp. Like everyone else is saying, its a great time saver.

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