Forgive me for the really novice question, but I was curious how people go about the process of rinsing the meat if you don't have a trailer/rig with running water. Do folks do the cleaning and trimming before they get to the competition site? Is this even allowed by KCBS rules? I have my first informal cookoff this weekend (not KCBS) and will be preparing 2 pork butts and 3 slabs of ribs.
Thanks!
Thanks!