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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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12-28-2008, 08:38 AM | #1 |
Found some matches.
Join Date: 12-22-07
Location: Summerville, SC
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Question about KCBS Rule
I will be new to KCBS in 2009. I have been competing ont he SCBA circuit for several years. I have a question about using gas in the KCBS.
1. Can I use a propane weed burner to start the charcoal/wood fire in the fire box as long as there is no meat on the cooker? 2. Can I use a propane stove to heat a fininshing sauce? I read the rules one way. However, in this month's KCBS Bullsheet it talks about a team being DQ for using a propane torch to finish off some type of entry(probably rubbery skin chicken). I understand that part but they went on to ay propane/gas must not be used in anyway at all. Any info. would be greatly appreciated. Thanks, Tim Handy JT's BBQ |
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12-28-2008, 08:42 AM | #2 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I've never heard of anyone having any issues using propane as you plan to.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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12-28-2008, 08:45 AM | #3 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Tim, I agree with Jorge, as you describe above you should have no issues.
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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12-28-2008, 09:51 AM | #4 |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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I light all my coals in a chimney on a turkey fryer. Never had anyone question it.
The team that was DQ'd I believe was putting a bark on their brisket with a propane torch.
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Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle |
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12-28-2008, 11:27 AM | #5 |
Found some matches.
Join Date: 12-22-07
Location: Summerville, SC
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Thanks guys. I am looking forward to cooking with some of you. I'm sure this is one of many questions to folllow.
I appreciate the help. Tim JTs BBQ www.myspace.com/jtsbbq22 |
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12-28-2008, 01:56 PM | #6 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Your uses of propane are fine.
If your pit went out... and you used propane to fire it back up with food in it... that would be a DQ... If you used a propane or butane torch to finish your skin, that would also be a DQ... Everything you describe is A-OK.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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12-28-2008, 03:17 PM | #7 |
On the road to being a farker
Join Date: 06-28-07
Location: Venice, FL
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Actually, to me it looks like you cannot use propane (or electric) to heat/cook/hold your sauce. Anything in the hand-in box going to the judges must not have been heated/cooked/held by propane or electric generated heat.
From the KCBS Rules: "5. Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground." Just my opinion based on the written rules. Ray
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__________________ TexEx Hook'em Horns! FBA Member. FBA MCBJ. KCBS 62294 Char-Griller Super Pro. Char-Broil Gasser. [LEFT][FONT=Arial][I]Orange[/I][/FONT] Thermapen.[/LEFT] |
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12-28-2008, 03:23 PM | #8 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Tex Ex
When talking about cooking and holding it refers to meat not sauce as long there is no meat in the sauce.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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12-28-2008, 05:13 PM | #9 |
Full Fledged Farker
Join Date: 08-13-06
Location: Tulsa, Ok
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JT it was a propane used to sear and finish the meat. The flame was applied to the meats, which would be cooking it.
Merl Whitebook KCBS Board of Directors |
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12-28-2008, 06:57 PM | #10 | |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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Quote:
Sal |
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12-28-2008, 10:38 PM | #11 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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As a Rep we take the interpertation from the BOD and it is passed on to all the Reps. If you were heating sauce on propane or electric heat source and were DQ'd because of it, the Rep would be out of line. It is the Rep's job to stay current with interpertation of the rules.
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
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12-29-2008, 01:52 PM | #12 | |
On the road to being a farker
Join Date: 06-28-07
Location: Venice, FL
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Quote:
I would agree that if the BOD is doing interpretations of the published rules and mandating the Reps to follow their interpretation then by all means yes, that is the way it is, right or wrong. Two things: Why not publish these interpretations for ALL to see and know, or better yet incorporate them into the rules... Secondly I thought the Reps were the ones to interpret and enforce the Written Rules.... Sounds like intimidation... 1. The decision and interpretations of the KCBS Rules and Regulations are at the discretion of the KCBS Contest Representatives at the contest. Their decisions and interpretations are final. Ray
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__________________ TexEx Hook'em Horns! FBA Member. FBA MCBJ. KCBS 62294 Char-Griller Super Pro. Char-Broil Gasser. [LEFT][FONT=Arial][I]Orange[/I][/FONT] Thermapen.[/LEFT] |
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12-29-2008, 02:14 PM | #13 |
Full Fledged Farker
Join Date: 08-13-06
Location: Tulsa, Ok
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Ray,
If you notice in the bullsheet the expanded minutes contain the discussion when ever the board makes an advisory or interpretation. It is also e-mailed to every Rep. If you read the bullsheet minutes, then you are up to date. I work as a Judge in criminal courts. There the legislature makes the laws, the courts interpret the rules and the police apply them. This is very similar. When the board receives a complaint, it is reviewed. Often time the Board issues an advisory to prevent a problem or multiple interpretations in the future. Our goal is to have consistency in the process. If you go to one contest and are allowed to bend a rule in the descretion of the rep and go to the next and are dq'ed. I imagine you would be entitled to complain. Our goal is to have a system where all reps are well trained and we apply the rules in a consistent manner. And yes the board has in the past advised Rep's (privately) they were not correct in a call. Yours in Que Merl Whitebook KCBS Board of Directors |
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12-29-2008, 09:00 PM | #14 | |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Quote:
As far as the sauce warming goes.... I have never seen the method of sauce warming come up as an issue. All the rules are around cooking of the meat for turnin. Application of sauce does not cook the meat. It is also not required. many folks turn in meat without sauce. If you do turn it in with sauce... Applying the sauce warm or cool would be at the discretion of the cook, as well as how to warm it, as it does not impact how you cook your meat.
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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12-30-2008, 08:32 AM | #15 |
Found some matches.
Join Date: 12-22-07
Location: Summerville, SC
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Great Info.! I really appreciate it.
Tim JTs BBQ |
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