Competition Meats

Posted: Thu Jun 07, 2012 10:46 pm

Curious about the rules for the state that meats can be in prior to competing. From reading, is says that the meats must be inspected prior to cooking, and I assume that is done sometime on Saturday? I would assume that we should leave them untouched in their original packaging ? I've been getting my chicken and ribs at Costco, and my pork butt and brisket at Cantors. Cantors often just brown paper wraps these things, is that going to be acceptable? I also spoke to a few people that mentioned something about Maple Leaf "packers" for briskets. Anyone know where in Winnipeg one can buy these? I understand if you don't want to give away your meat secrets Smile

Thanks,

Posted: Fri Jun 08, 2012 2:21 am

No problem with brown paper wraps. What the judge is checking for is that the meat hasn't been pre cooked, cured, marinated or injected. You are allowed to trim your meat at home before the competition if you want as well. Unfortunately I'm not much help on where to get brisket in Winnipeg thouh!

Clark

Posted: Fri Jun 08, 2012 9:39 am

So then it would be acceptable for me to de-bone my chicken and have them prepared. Obviously no spicing etc.

Posted: Fri Jun 08, 2012 9:16 pm

Yes Dave, that is totally acceptable. I trim chicken at home as frequently as I can... It's just so much easier to keep things clean and sanitary. You don't want to be trimming chicken in the summer heat...

Posted: Mon Jun 11, 2012 9:26 am

Awesome thanks! I was getting worried about that. I'll be working out of coolers, and was concerned about heat along with the space concerns etc.
Just picked up a MAC deboning knife at DA Neils...very nice to work with. Now I just need some more practice on my chicken. Getting these things to be the same size can be tricky Smile