Thats an area I gotta check into. the Alabama BBQ Assoc has it where all meat must be in original packing. Man its a hell race when they actually start the comp Friday night. I might be misunderstanding the rules ... would really change the overall tensionof that first night.Frank_Cox wrote:You can do prep and trimming at home just no seasoning, injecting, or marinading
I'd be in trouble if they did that to me - I buy most of the meat we use by the case, no expiration dates. Come to think about it, the meat I buy at Sam's only has sell by date...Rick wrote:I've had them check expiration dates on the wrappers from the store...!
I can't speak to Alabama BBQ Assoc., but KCBS says the meat can't be marinated or seasoned. I think I posted a link to the meat inspectors manual under the rules forum. I would question their statement on 'original packaging.' Every butcher I go to does something different - some use freezer paper only, some cryo-vac, some just wrap in saran-wrap, etc. I used to have a butcher who would trim the brisket to my specs and then cryo-vac it for me - perhaps you can find someone to help you out like that. Saved me $$$ too - only charged me for the weight of the trimmed brisket...SoloQue wrote:Thats an area I gotta check into. the Alabama BBQ Assoc has it where all meat must be in original packing. Man its a hell race when they actually start the comp Friday night. I might be misunderstanding the rules ... would really change the overall tensionof that first night.