Good morning my brethren. I have entered my first large competition. I need 'nuts and bolts' advice on the meat inspection process and techniques to maintain 40 degree requirement prior to cooking. More exactly: how do you do it.
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just use a ice chest with lots of ice
Meat inspection is simply show 4 meats (KCBS) to the inspector
You may be headed to a Flordia Association Cook Off
Lets see if we can get one of the guys from down there
to share if there is anything out of the ordinary I described
If you pre trim the meat don't season
pack it back up in those 2.5 gallon freezer bags
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The 2 comp inspections I have been through were super simple, less than 10 seconds. If you have meat on ice, and a receipt showing you purchased it within 24 hours or something, you pass. It can be trimmed, but not seasoned or injected. This is all KCBS rules/experience.Comment
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