HawgNationBBQ
Take a breath!
- Joined
- May 17, 2009
- Location
- Phoenixville, PA
Need a technical question answered. I am heading to a large competition this weekend and half my team bailed on me. I am going to be cooking 3 of the 4 KCBS categories.
The question is this – am I able to prepare my meat (pork, brisket and chicken) prior to meat inspection? Specifically, can I trim the brisket and pork including skin prep and trimming of chicken thighs? I have no intention of injecting, marinating, brining or any of that. I just want to clean it early to relieve a little pressure on Friday. Thanks, Michael
The question is this – am I able to prepare my meat (pork, brisket and chicken) prior to meat inspection? Specifically, can I trim the brisket and pork including skin prep and trimming of chicken thighs? I have no intention of injecting, marinating, brining or any of that. I just want to clean it early to relieve a little pressure on Friday. Thanks, Michael