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Unread 04-06-2011, 10:09 AM   #6
AZScott
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Join Date: 02-22-08
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The heating element couldn't be electric. For sous vide, if you can maintain that temp in a smoker for a long period of time he'd be good to go from what I know of the rules. I don't believe that there is a rule against putting your meat in a bag, vacuuming it and dropping it into circulating water around 140 for a long time. Technically, it's so far removed from bbq. I think since it's cooked submerged underwater in a bag that all of us know how the ruling would come down on this one.

Ah here we go. I looked at the rules KCBS 2011:

8. Parboiling and/or deep‐frying competition meat is not
allowed.

I really think that rule, while a lawyer may argue it, would cover sous vide.
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