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pre prepped
i read that meat can be trimmed before arriving at a contest. can i also make sauces and marinades and mix rubs before i get to the contest? is there anything else that could or should be done before arrival. thanks.
phil |
I'd be carefuil about doing anything to your meat before arrival. I THINK you'd be OK but a few folks last year impressed upon me that to avoid any question at all, meat inspectors like to see the meat still in cryovac or other original store packaging.
Anyone with more experience, is this correct? |
It is perfectly acceptible to trim your meat prior to contest. The rules state that NO seasonings be applied to the meat prior to check in. As for rubs, marinades ect. , you can do what you want with these as long as you don't put them on the meat. I always get my rubs and concoctions together prior to contest.
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To the best of my knowledge, Jay is totally correct.
I guess my question is why? Prep only takes an hour or so and there seems to be plenty of time. Of that time, only a few minutes is "trimming" and that is mostly the spares. The rest of the time is injecting, rubbing, etc and you still have to do that after inspection anyway. If it is in "factory" packaging--"no questions" and meat inspection becomes a formality. We like it that way. We premix our spices (except Chad's glaze/sauce) also. Mainly because it is much easier to transport that way. Also avoids the problem of "forgetting" one or more ingredients--Old Ziemer's MOD :redface: TIM |
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To think that pre-seasoned meats aren't making it to the judges table is laughable. Don't get me wrong, this is something I would never do, I wouldn't want to win that way, but it has to be going on. |
KC no disrespect intended, and I'm usually the cycnical one in the group and the believer of conspiracy theories, but why do you think it has to be going on?
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is there any measures set up to prevent this?
phil |
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Tim: As far as pre-prep, I like to get my seasonings on the meat ASAP after the meat is checked in. If you can get that rub on the meat 30 to 60 min. earlier than if you took the time to trim ect., why not??
Besides, it gives you more time to relax and have another Beer---I mean coffee :wink: |
I'd be surprised if it was to any large extent. Most of the competitors do this with a sense of pride and I think winning by breaking the rules would diminish that pride.
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Scott: There are always going to be people who " Cheat ". My only hope is that there are enough of us that feel as I do. If you cheat you don't really feel like you have won anything. I have seen some questionable activity as I'm sure most of us who compete regularly have also. If they get caught they risk being banned from competition for a minimum of two years. I only hope that there still is an honor system among the true competetors out there.
Spice |
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Rob, While I do agree with you, the prize money is getting up there and so are the costs of competing. That being said...... |
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i was just going to say that, money changes everything. while i also believe that the majority of competitors in any event(not only bbq) are on the up and up, without a system in place to prevent such action, there will always be the shadow of a doubt. phil |
Well - lets get some answers from some more of the big boys who been on the circuit for years. Jim? Doc? KCpellet?
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The circuit has some of the best people I have ever met, and competitions are based on the honor system...I like to think that 99.9% of us are honorable men/women with integrity. I for one, would hate to win knowing it wasn't on a level playing field and within the rules. I think most competitors feel that way, and if someone doesnt, he has to sleep at night and look in the mirror the next day.
This was discussed to some extent mixed in with this thread...(recreational cooking/pre-rubbing meat) http://www.bbq-brethren.com/forum/sh...ad.php?t=13110 Heres Rods responses: Quote:
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