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Tiki Wolf
All-Star
Joined: 10 Mar 2008
Posts: 133
Location: Abingdon, MD
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 Posted: Tue Apr 15, 2008 6:02 am Post subject: Pre-Contest Meat Trimming |
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I know that we're allowed to trim the meat we bring to a contest, as long as it's not seasoned, and that's fine. I've also seen the posts where you should keep the packaging labels to show the contest reps. I also intend to keep the receipts to show date of purchase. Here's my question:
Does it matter what packaging you transport the trimmed meat in? Once the meat is trimmed and seasoned, I typically put it in a 2-2 1/2 gallon plastic bag, or one of those larger bags. Is this acceptable to the reps or are you looking for it to be vacuum sealed again?
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Keith
Smokey Bottom Boys
Porkers in Paradise
Bel Air, MD |
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 370
Location: Perryville, MD
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| Posted: Tue Apr 15, 2008 7:08 am Post subject: |
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I'm trimming Weds & Thurs, then placing them back in a Foodsaver bag. I got one for Christmas a few years ago, and really like having stuff vaccum packed. One side is clear so they can see that nothing has been added.
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
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Dan - 3eyzbbq
Overpaid Broadcaster
Joined: 11 Jan 2008
Posts: 266
Location: Owings Mills, MD
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| Posted: Tue Apr 15, 2008 8:33 am Post subject: |
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Doesn't need to be vacuum sealed, just need to make sure you can clearly see the meat.
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Dan Hixon
Pitmaster - 3EyzBBQ
www.3eyzbbq.com |
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 370
Location: Perryville, MD
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| Posted: Tue Apr 15, 2008 8:50 am Post subject: |
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| Dan - 3eyzbbq wrote: |
| Doesn't need to be vacuum sealed, just need to make sure you can clearly see the meat. |
You're right, but I like to do it, easier to keep track of everything.
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
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Tiki Wolf
All-Star
Joined: 10 Mar 2008
Posts: 133
Location: Abingdon, MD
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| Posted: Tue Apr 15, 2008 9:19 am Post subject: |
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As per the KCBS Meat Inspections Guide:
"4. The meats do not have to be in the original packaging and may be trimmed prior to meat inspection, but no meat may be
seasoned, injected or cooked, prior to the inspection."
I'll be carrying this to Salisbury
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Keith
Smokey Bottom Boys
Porkers in Paradise
Bel Air, MD |
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Pig Headed
GM
Joined: 12 Feb 2008
Posts: 210
Location: Middletown, De
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| Posted: Tue Apr 15, 2008 9:41 am Post subject: |
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I generally only trim the chicken beforehand and I do vacuum seal them. I think the bags are thicker and more secure that most zip lock bags. I do keep the chicken in a separate cooler, I guess I'm a little paranoid when it comes to chicken.
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Ron
Pigheaded BBQ team
CBJ#9002 |
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Big George'S BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 419
Location: Harleysville, PA
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| Posted: Tue Apr 15, 2008 10:19 am Post subject: |
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Does anyone use a vaccum sealer at competitions. If so what do you see as the advantage compared to using seran wrap and aluminum foil. What sealer do you use.
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Big George's BBQ
Back Porch BBQ |
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 370
Location: Perryville, MD
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| Posted: Tue Apr 15, 2008 10:46 am Post subject: |
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| Big George'S BBQ wrote: |
| Does anyone use a vaccum sealer at competitions. If so what do you see as the advantage compared to using seran wrap and aluminum foil. What sealer do you use. |
You know, I never even thought of that, might be a good way to go. With the machine removing the air, is could separate some of the fibers allowing the flavor to go further into the meat itself, or at least that's what the infomercial says?
I might bring mine to Salisbury this weekend, just for grins, see what I can do.
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
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Slamdunkpro
Starter
Joined: 03 Feb 2008
Posts: 89
Location: Northern Virginia
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| Posted: Tue Apr 15, 2008 11:05 am Post subject: |
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| B-n-BBQ wrote: |
You know, I never even thought of that, might be a good way to go. With the machine removing the air, is could separate some of the fibers allowing the flavor to go further into the meat itself, or at least that's what the infomercial says?
I might bring mine to Salisbury this weekend, just for grins, see what I can do. |
It doesn't work like that. If you seal the meat in the bag the pressure is equal between the meat and the bag so there is no differential to allow marinade or spice penetration. In order to get that effect you need a rigid container that won't collapse so a vacuum will form which will allow the meat to slightly expand and open the fibers.
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Big Ugly BBQ
Overpaid Broadcaster
Joined: 26 Feb 2008
Posts: 370
Location: Perryville, MD
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| Posted: Tue Apr 15, 2008 12:18 pm Post subject: |
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| Slamdunkpro wrote: |
| B-n-BBQ wrote: |
You know, I never even thought of that, might be a good way to go. With the machine removing the air, is could separate some of the fibers allowing the flavor to go further into the meat itself, or at least that's what the infomercial says?
I might bring mine to Salisbury this weekend, just for grins, see what I can do. |
It doesn't work like that. If you seal the meat in the bag the pressure is equal between the meat and the bag so there is no differential to allow marinade or spice penetration. In order to get that effect you need a rigid container that won't collapse so a vacuum will form which will allow the meat to slightly expand and open the fibers. |
That makes sense, can't expand when there is no room for expansion, good point!
Have you had any interest in your smoker? My neighbor may be looking to buy here in the near term. Another one bites the dust!! 
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Chris
CBJ #24810
Caldera TallBoy
Char-Griller Smokin Pro (2)
Pretty much any other toy I can find
"The higher up the flag pole you are, the more your butt shows." Roger Clements, 2008
www.biguglybbq.com |
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VA BBQ PIRATES
Overpaid Broadcaster
Joined: 29 Jan 2008
Posts: 297
Location: Springfield, VA
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| Posted: Tue Apr 15, 2008 12:44 pm Post subject: |
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Do most vac seal? Last year in Stevensville one of the reps told me NOT to vac seal because some people marinate the way and some reps may DQ you. She suggested I use zip locks instead. Any one else hear anything like that?
BTW I pre-trim chicken because it's so time consuming and ribs 'cause there is so much waiste & I want to look at them out of the packaging before I get there.
Tom
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Slamdunkpro
Starter
Joined: 03 Feb 2008
Posts: 89
Location: Northern Virginia
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| Posted: Tue Apr 15, 2008 2:04 pm Post subject: |
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| B-n-BBQ wrote: |
| Have you had any interest in your smoker? My neighbor may be looking to buy here in the near term. Another one bites the dust!! |
I've had a few people look at it over the winter - I haven't posted it on CL or Ebay yet this spring. That's next week's project.
_________________
Spicewine Tandem - "The Beast"
Brinkman modified upright
Webber Kettle(s)
Monster Gas grill
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MABA - Board of Directors
KCBS Certified Judge - #23289 |
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Mutha Chicken BBQ
Overpaid Broadcaster
Joined: 15 Jan 2008
Posts: 313
Location: Wilmington,DE
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| Posted: Tue Apr 15, 2008 8:23 pm Post subject: |
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| VA BBQ PIRATES wrote: |
| Last year in Stevensville one of the reps told me NOT to vac seal because some people marinate the way and some reps may DQ you. She suggested I use zip locks instead. Any one else hear anything like that? Tom |
I have never heard of that before. I would ask for what rule are they using to give a DQ. Marinading is allowed. Just not before inspection.
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The only thing consistant in BBQ is, It's always the judges fault!
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http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related |
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Hershey BBQ Guy
Starter
Joined: 08 Feb 2008
Posts: 84
Location: Central PA
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| Posted: Tue Apr 15, 2008 10:55 pm Post subject: Marinade |
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Hey Dan..... Do you recall the chicken breast entry when we did the class? I thought that was one of the best chicken breast samples I had ever tasted... I wish I could remember who "Jersey Jerry" introduced as the Pit Master for the class as I now really appreciate his talent. I had the impression that it was marinaded... but could be wrong....
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Andy
KSBS CBJ # 23681 |
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