Quick Comp Question

[Sixeight]

We are getting ready to do our first comp this weekend and I had a question for the pros. The rules say you can trim your meat in advance, but they mention you need to buy it from a USDA approved source. If you take it out of the package how do they know (receipt, keep the package, ??). Also does the entire team need to be at the cooks meeting or just the lead? Sorry for the silly questions, but I needed to ask.

 

[cpw]

They won't know if it's USDA or not. Don't worry about it as long as you bought it from a retail establishment. Only the head cook needs to be at the cook's meeting, and even then if you can't make it it's not a big deal if you let them know. But if it's your first comp, I'd make sure to be there.

 

[Uncle Buds BBQ]

the rules say you can trim your meat in advance,

kcbs?

 

[midwest_kc]

Yeah, first comp, go to the cook's meeting. I always go, and try to bring another teammate with me. That way if we both miss something, it's not all my fault

That said, after a few, you'll know the whole thing, and it won't be a huge deal. We go anyways, as it seems like the thing to do.

 

[Sixeight]

kcbs?

Sorry for not being specific. Yes it is a KCBS Comp! My brain is fried going over all the checklists:shocked:

 

[Sixeight]

Yeah, first comp, go to the cook's meeting. I always go, and try to bring another teammate with me. That way if we both miss something, it's not all my fault

That said, after a few, you'll know the whole thing, and it won't be a huge deal. We go anyways, as it seems like the thing to do.

That made me laugh. I may take the whole team to share the blame!!

 

[gettinbasted]

A big key is to not get caught up in silly superstitions. It is also very bad luck to go to the cook's meeting.

 

[tduffy]

where does it state that meat has to come from a USDA inspected source? Never seen that in the meat inspection guide or the rules.

 

[Sixeight]

A big key is to not get caught up in silly superstitions. It is also very bad luck to go to the cook's meeting.

Ha ha :decision:!

 

[Sixeight]

where does it state that meat has to come from a USDA inspected source? Never seen that in the meat inspection guide or the rules.

This may just pertain to the specific competition.

MEAT INSPECTION: When your team arrives at the pre-staging area, a meat inspector will be on-hand to insure the following: (1) Meat is not marinated or seasoned prior to the event, and (2) all meats cooked at the Pigs & Pedals BBQ Cook-off must be USDA-approved meat and have been purchased from a USDA-inspected source (grocery store, butcher, etc.). For KCBS it is perfectly legal to trim the meat in advance. If you are not ready for meat inspection during check-in, you will receive a ribbon to hang on your site somewhere visible to notify inspectors you are ready for a site visit and inspection. Meat inspection times are Friday, August 5th, 8:00 am to 5:00 pm.

 

[midwest_kc]

I would just hold on to the packaging. I've never ran into this, but that seems to be the safest bet, if you can prove that it's smithfield pork, Sam's brisket, etc.

 

[tduffy]

This may just pertain to the specific competition.

MEAT INSPECTION: When your team arrives at the pre-staging area, a meat inspector will be on-hand to insure the following: (1) Meat is not marinated or seasoned prior to the event, and (2) all meats cooked at the Pigs & Pedals BBQ Cook-off must be USDA-approved meat and have been purchased from a USDA-inspected source (grocery store, butcher, etc.). For KCBS it is perfectly legal to trim the meat in advance. If you are not ready for meat inspection during check-in, you will receive a ribbon to hang on your site somewhere visible to notify inspectors you are ready for a site visit and inspection. Meat inspection times are Friday, August 5th, 8:00 am to 5:00 pm.

It's KCBS sanctioned then it goes by KCBS rules. KCBS doesn't state you have to cook USDA inspected meat then you don't have to. This is the purpose of sanctioning, to have consistent rules and format. I know more than one team cooking chicken from a local butcher that is not USDA inspected. Once again organizers manipulating rules they have no business in. Stick to organizing and promoting, leave the rules to the sanctioning body like it's supposed to. This **** gets old.

 

[HouseofSmoke]

We are getting ready to do our first comp this weekend and I had a question for the pros. The rules say you can trim your meat in advance, but they mention you need to buy it from a USDA approved source. If you take it out of the package how do they know (receipt, keep the package, ??). Also does the entire team need to be at the cooks meeting or just the lead? Sorry for the silly questions, but I needed to ask.

Good luck this weekend!!!

 

[Rookie'48]

Nowhere in the KCBS Rules does it say that you have to use USDA inspected meats, this has got to be an organizer adding in his own two cents worth.

 

[Sixeight]

Good luck this weekend!!!

Thanks! You too! Hopefully we can meet up once things settle.

 

[jeffturnerjr]

Nowhere in the KCBS Rules does it say that you have to use USDA inspected meats, this has got to be an organizer adding in his own two cents worth.

Ya.... This sounds about right.
Also, like above, since it's your first, bring a teammate with you. It will feel nerve racking a little but just enjoy the weekend!

 

[midwest_kc]

Thanks! You too! Hopefully we can meet up once things settle.

Just saw your from the Gate City....I lived there for about 3 years back from 07-10. If you ever get this way, and can find a way to bring me a cheerwine float from cookout, I'll pay insane amounts of money for it.

 

[bignburlyman]

It "could" be due to an over zealous Health Department Safety Nazi that told the organizer it had to be USDA inspected. Not that I know that but seems odd for an organizer to add that stipulation. If you raise your own livestock it might get processed in a USDA inspected butcher shop, but I don't think custom butchering gets inspected, or graded.

Nowhere in the KCBS Rules does it say that you have to use USDA inspected meats, this has got to be an organizer adding in his own two cents worth.

 

[timzcardz]

This may just pertain to the specific competition.

MEAT INSPECTION: When your team arrives at the pre-staging area, a meat inspector will be on-hand to insure the following: (1) Meat is not marinated or seasoned prior to the event, and (2) all meats cooked at the Pigs & Pedals BBQ Cook-off must be USDA-approved meat and have been purchased from a USDA-inspected source (grocery store, butcher, etc.). For KCBS it is perfectly legal to trim the meat in advance. If you are not ready for meat inspection during check-in, you will receive a ribbon to hang on your site somewhere visible to notify inspectors you are ready for a site visit and inspection. Meat inspection times are Friday, August 5th, 8:00 am to 5:00 pm.

That may be a problem. USDA doesn't inspect grocery stores.

 

[BruceB]

USDA does not inspect pork.