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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 05-04-2010, 02:15 PM   #1
Ohly Smokes
Found some matches.
Join Date: 09-12-09
Location: Wellesley, Ontario
Default Meat Source - Roc City Ribfest

We're competing in our second pro competition in Rochester, NY - the Roc City Ribfest. We're coming from Canada and we're nervous that we're going to get our meat confiscated at the border.

Does anyone have recommendations on where we could pick up some nice meat in and around Rochester?
Ohly Smokes
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Old 05-04-2010, 02:19 PM   #2
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

I can bring you some if you want. I will have cases of briskets and butts to pick from and if you need ribs and chicken also let me know. I can arrange that.
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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Old 05-04-2010, 03:20 PM   #3
is one Smokin' Farker
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Join Date: 09-17-07
Location: Rochester, NY

And if you don't trust people from NJ , you can try Palmers ( ,, they are a sponsor and it is where I get our competition meat...
You just got to get good enough to get lucky...
Backwoods Party x2 WHAT
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Old 05-04-2010, 03:58 PM   #4
On the road to being a farker
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Join Date: 10-11-07
Location: Ontario

Jeff. Customs has a phone number you can call to ask and they will tell you what you can and can not cross the Boarder with.The only Meat you can not cross over as of now is Goat. I have the number at home will post it tomorrow .

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Old 05-04-2010, 04:37 PM   #5
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY

We have a team member who is also a local butcher if you are still looking.
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Old 05-04-2010, 05:30 PM   #6
Diva Q
is one Smokin' Farker

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Join Date: 07-20-07
Location: Barrie,ON,Canada eh!

Crossing over the border with meat is very simple. We have done it many many times.

Best advice to you is never to pretrim. Customs likes to see the original packaging. Don't pack any produce unless it is from the USA. Make it really easy for them to access all of your food. Carry a list of everything you have packed and hand it to them.
Its really not a big deal at all.
Just be 100% honest with them. If anything they will ask you more questions about BBQ.
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Roc City Ribfest

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