by British BBQ Society » 24 Apr 2010, 14:34
Not to worry, like most threads they start in one place and move to another, the meat doesnt have to be vac packed although it would probably be easier for you guys if it was. The meat will be checked prior to the competition to make sure it hasnt been trimmed or injected and it is stored at the correct temp. The rules were changed to included a "limited" amount of meat for competitions because I wanted to create a level playing field, the option is to allow people to bring their own or use ours, we can also supply additonal if teams want to use the society butcher of choice. Hope this clarifies the situation
Toby