Coldholler
Full Fledged Farker
Does NC allow the use of propane?
Does NC allow the use of propane?
The Pork Council "allows" all, but will grade you down if you do not use propane. I found that out the hard way. And yes, I was told that by a NCPC judge at the event. Wish I could have gotten my entry fee back at that moment...
What he might have said is that you put yourself at a disadvantage by cooking with something other than propane as usually smoke will darken the pig and color is one of the judging criteria, but to say that he grades down because of using fuel other than propane is downright WRONG!
bbq.tom,
Could you clarify the NCPC's color definition for judging purposes? I have only entered a few fun NCPC judged contests (ECU Pigskin Pigout) where "yellow pigs" dominated (it's my personal term for propane cooked pigs due to the finished color of most hogs I have cooked or seen cooked. It's not meant to be a jab at propane cookers).
Also, has the no injection rule I have heard of become part of the rules with NCPC or was this an original rule?
Thanks!
Jerry
They were not saying it's an "automatic" markdown, they were saying that only gas wins.
Put myself at a disadvantage by cooking with something other than propane? Does it say that in the rules or guidance? I would have liked to known that before I paid my entry fee rather than when I showed up for the event.
I was told by more than one judge at the most recent event. It started out at the cooks meeting with the statement "cooks who cook in KCBS or MIM don't succeed in NCPC events". He even told me that Myron Mixon cook one NCPC event and did not do well. After the meeting was over I asked why. I was told that my cooker (stickburner) was not what wins at NCPC events. NCPC wants crispy skin, and that comes from cooking with gas. They want it not smokey. So I wrapped my pig 5 hours into the cook to protect the color. I jacked up the heat at the end to crisp the skin.
After the event, a judge came back to talk to me. He suggested a brand of gas cooker that most were winning with in NCPC contests.
Heck, while you've asked, we were told at the cooks meeting that injecting, rubs and basting were not legal. But I had read in the online rules that it was legal. "North Carolina barbecue is defined by the NC Pork Council as chopped/sliced pork meat seasoned as the cook believes necessary for best taste." We argued, but were shot down. That was the second time that I have been to a NCPC event and something was changed.
Now, I like rub. I like injecting. I like a smokey flavor. I don't think skin crispiness should be judged as heavy as the meat. I was told that judges bend the pig back and want to hear the crispy skin cracking. And if that's what NCPC judges are trained for, then so be it. But (as you said) my cooker puts me at a disadvantage because it's not gas. It cooks great BBQ, but it's not gas. And I'm at a "disadvantage" because of that.
Concerning the NCPC rub/injection rule, that was new to 2011. To my knowledge, they have still not listed that on their website.
Prior to entering any competition it is advisable to know and understand what the judges are looking for.
As a lifelong resident on NC. I am afraid the NCPC does a huge disservice to both BBQ and the State of NC.
Propane hog cooks are an isolated (Eastern, NC) thing, and not only do not represent the entire state, but they does a poor job of representing BBQ itself.
I keep hoping for an awakening, but I don't see it happening.
I definitely do NOT disagree with you on the disservice to both BBQ and NC; however, I can see their point in promoting pork the way they do. To me, one of the biggest reasons they allow propane cooking is that it is the way MOST backyarders cook. This competition allows the regular backyard joe an opportunity to cook in competition without a month's salary invested in the contest. A UDS with a bottle of LP with a pup-tent is about all you need - along with your $25.00 entry fee. The pig is provided to you so there is truly not much you have to invest to cook in competition. I know this because I cook in NCPC competitions and have seen some pretty small operations! Kinda looks like a team with a BGE and a 10x10 set up next to Myron Mixon with his battle-wagon (if compared to KCBS/MBN).
Anway, if someone wants to compete with a stick-burner in North Carolina there are PLENTY of opportunities!!! KCBS, MBN, NCBS, and other contests don't allow propane, but if you only have a gas cooker then why not have a contest to cook in as well.