Jeff_in_KC
somebody shut me the fark up.
- Joined
- Jan 4, 2005
- Location
- Pleasant Hill, MO
Question... and maybe it's a dumb one but here goes:
If you plan to get set up the morning before turn-in (Friday) and then fire up the smoker to cook some ribs and chicken boobs for friends and family dinner on Friday night, how can you differentiate the meat you obviously would want to rub the night before from contest meat? Do meat inspectors check EVERYTHING or do you have to show them all you have with you? The way I understand the rules, you cannot bring pre-rubbed/seasoned meat onto the contest grounds and it cannot be rubbed/seasoned until it has been inspected. Is it acceptable to have pre-rubbed and seasoned meat in a separate cooler and not even show it to the inspectors but rather show them the cooler with all your contest meat in it? Or do you need to show it to them and tell them it is not for the contest? I just don't want to be getting into any difficulties as I'm getting started.
Thanks!
If you plan to get set up the morning before turn-in (Friday) and then fire up the smoker to cook some ribs and chicken boobs for friends and family dinner on Friday night, how can you differentiate the meat you obviously would want to rub the night before from contest meat? Do meat inspectors check EVERYTHING or do you have to show them all you have with you? The way I understand the rules, you cannot bring pre-rubbed/seasoned meat onto the contest grounds and it cannot be rubbed/seasoned until it has been inspected. Is it acceptable to have pre-rubbed and seasoned meat in a separate cooler and not even show it to the inspectors but rather show them the cooler with all your contest meat in it? Or do you need to show it to them and tell them it is not for the contest? I just don't want to be getting into any difficulties as I'm getting started.
Thanks!