The BBQ BRETHREN FORUMS. - View Single Post

YankeeBBQ · 11-22-2013, 10:54 AM

[QUOTE=Slamdunkpro;2703259

I'm sorry but I find this line of reasoning disingenuous at best. We all know that from turn in table to renumbering to tray sorting to judge's table to appearance judging, piece selection and finally sampling and judging it's going to be a lukewarm sample at best. This applies to all turn ins, not just pork. There just isn't enough thermal mass in each sample piece to retain the heat.[/QUOTE]

Luke warm is a hell of a lot better than cold. Thus putting it in the box as hot as you can is a really good start. Many cooks carry their turn in containers in an insulated carrier. Several preheat that carrier. You think maybe there's a reason for that ??

11-22-2013, 10:54 AM	#97
YankeeBBQ is One Chatty Farker Join Date: 02-07-06 Location: boston ma	[QUOTE=Slamdunkpro;2703259 I'm sorry but I find this line of reasoning disingenuous at best. We all know that from turn in table to renumbering to tray sorting to judge's table to appearance judging, piece selection and finally sampling and judging it's going to be a lukewarm sample at best. This applies to all turn ins, not just pork. There just isn't enough thermal mass in each sample piece to retain the heat.[/QUOTE] Luke warm is a hell of a lot better than cold. Thus putting it in the box as hot as you can is a really good start. Many cooks carry their turn in containers in an insulated carrier. Several preheat that carrier. You think maybe there's a reason for that ?? __________________ Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.