Dumb Question from Newbie...

Fyrman_Mike · 10-03-2010, 07:53 PM

Ok, so I am getting ready for my first competition which is a backyard comp at the KCBS event in Arthur, IL.

Question: Does your meat have to be packaged prior to inspection? I was wanting to do some of my trim work before arriving, but couldn't make heads or tales of the ruling. Even thought his is just a backyard event I am in, I want to "play" for real to get the true feel for the competition.

Also, I have family that butchers their own hogs. Can I use meat from them or does it have to be inspected meat? (Not planning on going this route, but want to know if it is even a possibility.)

Thank you all for the info. Look forward to maybe seeing some of you at the Arthur Event. Look for Res-Q BBQ!!!!

JiveTurkey · 10-03-2010, 09:08 PM

No such thing as a dumb question. Check with your KCBS Rep beforehand but usually as long as the meat is not marinated, seasoned, or brined before they inspect then you'll be fine. They don't really care where it came from either so long as it's a fresh unaltered product. Trimming should be okay as well but check with your rep just to be sure. I like to cut my chicken at home so I dont have to deal with it in at the comp. Out here at my last comp they tested for temp as well so make sure it's on ice or in the fridge when they show up.

Hub · 10-04-2010, 06:31 AM

No dumb questions -- ask away! Yes, you can trim meat beforehand. No, you cannot season it. Source of meat can be commercial or local. Meat inspectors look for temperature and sanitary storage. Most pro competitors do all of their trim work the day before the contest to save time.

BBQ_Mayor · 10-04-2010, 07:01 AM

KCBS rules usually don't pertain to backyard comps but sometimes the organizer will follow the KCBS guidelines. Check with your contest organizer about the backyard rules.

BlkJeep · 10-04-2010, 07:33 AM

Thanks for question. I am also doing my first backyard event and was wondering the same thing.

Lake Dogs · 10-04-2010, 07:40 AM

For what it's worth, I dont know of any BBQ contest that I've seen (sanctioned or not)
that allowed pre-seasoned or pre-marinated meat. Pre-trimming is usually allowed, but
not pre-seasoning of any kind (nor obviously pre-cooking).

Keep it cold!

Stoke&Smoke · 10-04-2010, 10:09 AM

Just to be on the safe side Mike, it wouldn't hurt if you pre-trim to save the lables from your original packaging. Butts are supposed to be at least 5 lbs. Never had anyone ask to see the labels, but doesn't hurt to keep them with the meat until inspection is over. And as most everyone else has said, there are no stupid questions.

Look us up (2 Skinny Cooks) while you're there. We're going to try and get down there Thursday afternoon. Be sure and order yourself some of the sticky buns from the CIBR website!

Fyrman_Mike · 10-05-2010, 03:04 PM

Thanks all for the replies. Talked to the Cook-off chair and Pre-Trimming is OK. (Obviousy no marinating and such beforehand.) I believe they are using the KCBS rules as a guideline for the Backyard Cook-off.

Quote:

Originally Posted by Stoke&Smoke

Just to be on the safe side Mike, it wouldn't hurt if you pre-trim to save the lables from your original packaging.

Great idea! I will DEFINATELY be sure to keep the labels. Planning on Vaccum sealing after trimming so that the meat doesn't get water logged in the cooler. (Haven't found a ziplock yet that didn't leak!)

We are planning on arriving Friday afternoon. Wanted to try and sit in on the cooks meeting Friday even though not in the full sanctioned part. Look forward to meeting you!

chambersuac · 10-05-2010, 03:16 PM

Hey, Fyrman, I'll be there, too. I'll try to fly my Brethren banner.

chambersuac · 10-05-2010, 03:17 PM

Oh, Fyrman Mike - you do know that you must cook BEEF ribs at this contest, right

just kiddin' ya.

Divemaster · 10-05-2010, 04:08 PM

I have never been asked for the original label... I get most of my meats weeks or even months ahead of time and other than the weight, the label would do no good...

10-03-2010, 07:53 PM	#1
Fyrman_Mike Got Wood. Join Date: 09-10-10 Location: Olney, IL Downloads: 0 Uploads: 0	Dumb Question from Newbie... Ok, so I am getting ready for my first competition which is a backyard comp at the KCBS event in Arthur, IL. Question: Does your meat have to be packaged prior to inspection? I was wanting to do some of my trim work before arriving, but couldn't make heads or tales of the ruling. Even thought his is just a backyard event I am in, I want to "play" for real to get the true feel for the competition. Also, I have family that butchers their own hogs. Can I use meat from them or does it have to be inspected meat? (Not planning on going this route, but want to know if it is even a possibility.) Thank you all for the info. Look forward to maybe seeing some of you at the Arthur Event. Look for Res-Q BBQ!!!! __________________ Char-Griller Smoker Pro, Brinkmann EL Smoke'n Grill, Char Broil Offset Smoker,Weber Kettle

10-03-2010, 09:08 PM	#2
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: MambyPambyLand, Ca Ya Jackwagon Downloads: 0 Uploads: 0	No such thing as a dumb question. Check with your KCBS Rep beforehand but usually as long as the meat is not marinated, seasoned, or brined before they inspect then you'll be fine. They don't really care where it came from either so long as it's a fresh unaltered product. Trimming should be okay as well but check with your rep just to be sure. I like to cut my chicken at home so I dont have to deal with it in at the comp. Out here at my last comp they tested for temp as well so make sure it's on ice or in the fridge when they show up. __________________ JT

10-04-2010, 06:31 AM	#3
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	No dumb questions -- ask away! Yes, you can trim meat beforehand. No, you cannot season it. Source of meat can be commercial or local. Meat inspectors look for temperature and sanitary storage. Most pro competitors do all of their trim work the day before the contest to save time. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

10-04-2010, 07:01 AM	#4
BBQ_Mayor is One Chatty Farker Join Date: 05-14-07 Location: Cambridge,Ia Downloads: 0 Uploads: 0	KCBS rules usually don't pertain to backyard comps but sometimes the organizer will follow the KCBS guidelines. Check with your contest organizer about the backyard rules. __________________ Ray Smokehouse 72 Competition Cooking team Visit our Facebook page - Smokehouse72 WSM Whole Hog Smoker CBJ #4643

10-04-2010, 07:33 AM	#5
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Thanks for question. I am also doing my first backyard event and was wondering the same thing. __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

10-04-2010, 07:40 AM	#6
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	For what it's worth, I dont know of any BBQ contest that I've seen (sanctioned or not) that allowed pre-seasoned or pre-marinated meat. Pre-trimming is usually allowed, but not pre-seasoning of any kind (nor obviously pre-cooking). Keep it cold! __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

10-04-2010, 10:09 AM	#7
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Just to be on the safe side Mike, it wouldn't hurt if you pre-trim to save the lables from your original packaging. Butts are supposed to be at least 5 lbs. Never had anyone ask to see the labels, but doesn't hurt to keep them with the meat until inspection is over. And as most everyone else has said, there are no stupid questions. Look us up (2 Skinny Cooks) while you're there. We're going to try and get down there Thursday afternoon. Be sure and order yourself some of the sticky buns from the CIBR website! __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

10-05-2010, 03:16 PM	#9
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Hey, Fyrman, I'll be there, too. I'll try to fly my Brethren banner. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-05-2010, 03:17 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Oh, Fyrman Mike - you do know that you must cook BEEF ribs at this contest, right just kiddin' ya. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-05-2010, 04:08 PM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I have never been asked for the original label... I get most of my meats weeks or even months ahead of time and other than the weight, the label would do no good... __________________ 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.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Dumb Question	morgaj1	Q-talk	35	12-07-2011 09:53 AM
e-z up and dumb question	bbq ron	Q-talk	7	07-14-2009 10:17 PM
dumb question	ezmuny13	Q-talk	8	09-12-2008 10:53 AM
dumb question maybe? 3-2-1????	bobaftt	Q-talk	6	05-14-2008 04:44 PM
I have a Dumb Question	jille	Competition BBQ	17	09-25-2007 11:34 AM