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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-08-2009, 10:23 AM   #1
BBQNUTT
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Default Trimming chicken before a contest?

When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?
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Unread 10-08-2009, 10:25 AM   #2
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Quote:
Originally Posted by BBQNUTT View Post
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?
That is how I do it and haven't had a problem yet in KCBS or FBA
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Unread 10-08-2009, 10:33 AM   #3
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Quote:
Originally Posted by BBQNUTT View Post
When you trim meat before a contest (chicken in this case) how do you re-package it so the meat inspector will know you haven't done anything else other than trim it? I was considering vacuume sealing it with the original packaging label inside and visible, but is that enough?

All my trimmed meat goes in to clear garbage bags, and gets twist-tied. For chicken, it goes in a foil pan first, then in to the garbage bag.
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Unread 10-08-2009, 10:34 AM   #4
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Just put it in a plastic bag on ice. Should be enough.
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Unread 10-08-2009, 10:37 AM   #5
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We put pretrimmed meat in a vacuum-sealed bag, and keep them under ice. As long as whatever bag you put it in is clear, it's easily seen that the meat isn't marinated or preseasoned.
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Unread 10-08-2009, 10:38 AM   #6
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I just trimmed last night. Went into a vacuumed packed Food Saver bag (no labels), then into the fridge. Keep under ice when travelling. Never had a single method with this method with inspections. There are no label requirements. A good inspector knows fresh chicken when he sees it!
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Unread 10-08-2009, 10:54 AM   #7
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I just use zip lock freezer bags and put on ice. Have never had a problem
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Unread 10-08-2009, 11:37 AM   #8
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Thanks! I appreciate all the feedback! I think I will pack them in my zip-locks so that I can just open them and add marinade after they are inspected!
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Unread 10-08-2009, 11:37 AM   #9
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Quote:
Originally Posted by Big George's BBQ View Post
I just use zip lock freezer bags and put on ice. Have never had a problem
Same here. If I remember to put the label from the original packaging on it, I will.....but not always.
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Unread 10-08-2009, 12:10 PM   #10
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Mine goes into a Cambro half pan with a lid. Then into fridge/cooler.
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Unread 10-08-2009, 02:42 PM   #11
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I offer the inspector a bite to show they haven't been seasoned. :)
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Unread 10-08-2009, 03:02 PM   #12
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What do guys trim your chicken for?
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Unread 10-08-2009, 04:39 PM   #13
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
What do guys trim your chicken for?
I just choke mine...
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Unread 10-08-2009, 04:54 PM   #14
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Quote:
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What do guys trim your chicken for?
Shape, fat, skin, bone...

Much easier done at home next to the sink...
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Unread 10-08-2009, 10:59 PM   #15
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I sit by and drink while DaleP does all the work. It's real easy that way. But we vaccum seal ours.
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