Eagle cook meat question

[dedmete]

I know we can't inject/marinate/brine/rub anything until after the meat is inspected, but can we de-bone our chicken before hand? Also, is it going to matter if our pork butts are not in their original packaging? Thanks!

[spydermike72]

We will wait for the official word from our Events committee, but in my experience yes you can de-bone your chicken, and no it should not matter if your butts are in their original packaging...

[Bbq Bubba]

Just make sure your butts are 5lbs or larger. ;)

[Derek]

I know we can't inject/marinate/brine/rub anything until after the meat is inspected, but can we de-bone our chicken before hand? Also, is it going to matter if our pork butts are not in their original packaging? Thanks!Hi Dedmete, From what I've read in the rules you can brine, inject as soon as the meat inspector approves the meat. You just don't have that much time.

[spydermike72]

Hi Dedmete, From what I've read in the rules you can brine, inject as soon as the meat inspector approves the meat. You just don't have that much time.

Just curious, why do you say you dont have much time ??

There will be plenty of time to everything that you need to do.

[sfisch]

He has to make some Pizza's !!

[Rich Parker]

Just make sure your butts are 5lbs or larger. ;)

I like big butts!

[tonto1117]

I know we can't inject/marinate/brine/rub anything until after the meat is inspected, but can we de-bone our chicken before hand? Also, is it going to matter if our pork butts are not in their original packaging? Thanks!

Please read the following link for KCBS rules. While this is not a KCBS sanctioned contest, we still will be following KCBS rules and juding formats.Hope this helps.


http://kcbs.us/pdf/KCBS-Rules-and-Regulations-2010.pdf



We will wait for the official word from our Events committee, but in my experience yes you can de-bone your chicken, and no it should not matter if your butts are in their original packaging...

Correct.

Just make sure your butts are 5lbs or larger. ;)


Correct.

[dedmete]

Thanks for all for the info. 1 other question, I'm assuming we can't sell any food (not that I'd even want to bother with that, and I would think you'd need a health dept inspection and or a license of some sort) but ... we can give food away right? I have some friends driving down from Big Rapids, and I know they were hoping to be able to taste some of the stuff we're cooking.

[Bbq Bubba]

Thanks for all for the info. 1 other question, I'm assuming we can't sell any food (not that I'd even want to bother with that, and I would think you'd need a health dept inspection and or a license of some sort) but ... we can give food away right? I have some friends driving down from Big Rapids, and I know they were hoping to be able to taste some of the stuff we're cooking.

Its yours to do with as you please! ;)

[tonto1117]

Thanks for all for the info. 1 other question, I'm assuming we can't sell any food (not that I'd even want to bother with that, and I would think you'd need a health dept inspection and or a license of some sort) but ... we can give food away right? I have some friends driving down from Big Rapids, and I know they were hoping to be able to taste some of the stuff we're cooking.

Sell food , no. Give food to your friends...absolutley!

[Derek]

Just curious, why do you say you dont have much time ??

There will be plenty of time to everything that you need to do.Chicken turn in at 12. And it takes about 2 to 3 hours to cook. And if you want to marinate it well , you need at least 2 hours to do a good marination.


But if I'm wrong please let me know.

[Bbq Bubba]

Chicken turn in at 12. And it takes about 2 to 3 hours to cook. And if you want to marinate it well , you need at least 2 hours to do a good marination.


But if I'm wrong please let me know.

12 P.M. dude. :rolleyes:

If you roll in at 5ish Friday, that gives you 19 hrs to do the above mentioned.


I think you'll be O.K.

[Derek]

Its yours to do with as you please! ;)Thank you Bubba, And please don't forget I'm still very much a newbie.

Not in the cooking world but in the competition world and bbqing.