Ford
is One Chatty Farker
Why do I think judges would score the chicken down in flavor? Just like turning in lemon chicken.How about wrapping the chicken in some little bacon blankets before cooking.... works for everything else
Why do I think judges would score the chicken down in flavor? Just like turning in lemon chicken.How about wrapping the chicken in some little bacon blankets before cooking.... works for everything else
The "deep" is the key word in the deep frying rule. As long as you don't submerge meat in fat, it's legal, regardless of temps.
Based on the current rule I think you could. However on Friday I'd explain to the Reps exactly what you plan to do and get them to say go ahead just in case they come to you Saturday and say DQ. In this case it's better to ask permission.So one could pan fry smoked, not fully cooked, chicken in hot oil as long as it isn't fully submerged? I'm not familiar with the rule, as I never considered frying my chicken, but this is an interesting thread.
So one could pan fry smoked, not fully cooked, chicken in hot oil as long as it isn't fully submerged? I'm not familiar with the rule, as I never considered frying my chicken, but this is an interesting thread.
{pot stir mode}Now as to my personal thought if I was judging - There's no way this is BBQ and it's being questioned at the table and my score would be 5 or less after I was told it's legal by the Rep.
I remember this. What struck me about that incident was that the rep didn't bother to go ask the competitor, they just assumed it was fried and DQ'd it at the judge's table.It's gonna be a thin line and will depend on who's the rep.
One of the New England teams floured there chicken a couple years back and then cooked it hot to crisp it. Got DQ'd even though they didn't fry it, it gave the impression of fried chicken and that was enough for the DQ.
Lesson learned from this - if you plan to try anything out of the norm let the reps know on Friday so they have advance notice of what you are doing. I'd even provide pics of their practice for the reps to see.I remember this. What struck me about that incident was that the rep didn't bother to go ask the competitor, they just assumed it was fried and DQ'd it at the judge's table.
I remember this. What struck me about that incident was that the rep didn't bother to go ask the competitor, they just assumed it was fried and DQ'd it at the judge's table.
Yes, absolutely. If the rep or a contest official didn't see it being fried, poached, parted and put back in the cooker or whatever, no sculpting, no sauce pooling, there are no foreign objects or illegal garnish in the box, and it's the correct type and cut of meat how can they arbitrarily decide how the meat was prepared and DQ the box? So many cooks are now doing all their prep and cooking behind tent walls or enclosed trailers that unless the contest officials / reps actually walk around and spot check cookers (what a concept), they have no idea how any of the turn ins are prepared. Cooks operate on an honor system and it works pretty well. The rep in this case made an incorrect assumption and punished an honest cook for it.This was the last year of the infamous Grill Kings event I believe. It was an unfortunate DQ but should the rep really stop everything, go out to the tent and ask the team if they fried and then make the call on DQ?
So one could pan fry smoked, not fully cooked, chicken in hot oil as long as it isn't fully submerged? I'm not familiar with the rule, as I never considered frying my chicken, but this is an interesting thread.
Absolutely great advice. Bring the rep over to your site if need be and show them what you are doing. Saves getting the DQ at the end if assumptions are made.Lesson learned from this - if you plan to try anything out of the norm let the reps know on Friday so they have advance notice of what you are doing. I'd even provide pics of their practice for the reps to see.
Yea.. I think they should. It's part of their job.
To decide that the manner in which something was cooked without seeing it, or at least asking the cooks about it is completely wrong.
It's gonna be a thin line and will depend on who's the rep.
One of the New England teams floured there chicken a couple years back and then cooked it hot to crisp it. Got DQ'd even though they didn't fry it, it gave the impression of fried chicken and that was enough for the DQ.
I think this is the thread that showed the floured chicken.
Two Fat Polocks BBQ
http://www.bbq-brethren.com/forum/showthread.php?t=19279&highlight=fried+chicken