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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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04-20-2010, 10:51 AM | #1 |
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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Competition Pork Question
Ok, so this weekend my team practiced our pulled pork, and I have a question about an issue that came up. I noticed that by the time I got it all pulled, it had cooled down too much. It would have been cold by the time it reached the judges. Unless I am mistaken, it is illegal to put the pork back into the smoker once it is pulled, so what do you guys do to keep it warm or warm it back up? I feel like I am missing something. Thanks in advance.
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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04-20-2010, 11:00 AM | #2 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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How long between the time you took the butt out of the smoker and the time you pulled it? Where did you keep it during its rest time?
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Go For Smoke BBQ - Summerville SC |
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04-20-2010, 11:00 AM | #3 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Wrap in foil when you pull it from the cooker, and either wrap it in old towells or crumpled newspaper and put in a cooler to hold until you're ready to pull and box. It will stay piping hot for hours. Just try to leave a little room for steam to escape so it doesn't keep cooking too much
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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04-20-2010, 11:05 AM | #4 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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^^^yes^^^
Plus, you don't have to pull the whole butt for your box. Just find the good parts and pull/chunk/slice.
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Go For Smoke BBQ - Summerville SC |
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04-20-2010, 11:15 AM | #5 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Reheat your pulled pork in a preheated Dutch Oven OFF the fuel source...
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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04-20-2010, 11:32 AM | #6 | |||
Full Fledged Farker
Join Date: 08-31-08
Location: Kansas City, MO
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Quote:
Quote:
Quote:
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"Bacon is the gateway meat." - Chef Ryan Farr Carpe Lardum! Dark Horse BBQ Competition Team KCBS Master CBJ Certified Moink Baller Good One "Open Range" Smoker, WMS (Cirqa 1983), Rescued NB offset, Modified ECB, No-name Charcoal Grill, Perfect Flame Gasser, Weber 22.5" One Touch Silver |
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Thanks from:---> |
04-20-2010, 11:42 AM | #7 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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It's the same for everyone. Even if one was to rewarm the pulled pork it would lose a lot of heat again by the time the judges tasted it. I consider this a non-issue as everyone deals with it to some extent.
I pull the butts out of the cooler at 12:40 andstart tearing into them at that time. I don't think the cooling has ever effected our pork scores.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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04-20-2010, 12:10 PM | #8 | |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Quote:
Pork is too easy to keep hot for me to gamble with a DQ by trying to reheat it in any way.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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04-20-2010, 12:39 PM | #9 | |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Quote:
Can't possibly see how a Pot off of a fuel source can be considered a "cooker". Is warm sauce a "cooker"? Is a warm cambro a "cooker"? It is not illegal to reheat your pork, it is illegal to separate your shoulder and put back on the cooker.
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... Last edited by goodsmokebbq; 04-20-2010 at 12:59 PM.. |
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04-20-2010, 01:04 PM | #10 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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I'm going to make some popcorn and find the couch.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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04-20-2010, 01:10 PM | #11 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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Good Smoke's tips on reheating pork gave us our best finish last year at Troy. Good Smoke: where you lead we will follow!
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04-20-2010, 01:15 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
If you toss parted pork into a dutch oven that's above the temp of the meat there WILL be folks that could make the arguement that you are continuing the cooking process. Like I said; I don't know the answer. I would make sure that I did before I tried it though.
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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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04-20-2010, 01:20 PM | #13 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Move over... This could be a long one... I figure that Skip hasn't even started.....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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Thanks from:---> |
04-20-2010, 01:23 PM | #14 |
is one Smokin' Farker
Join Date: 05-21-07
Location: Moberly, Mo
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Hey when you do that does it sound like a fajita plate?
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Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen |
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04-20-2010, 01:46 PM | #15 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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NO, I put the dutch oven in the smoker for an hour and it is only at 250-275, no sizzle...
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You just got to get good enough to get lucky... http://www.goodsmokebbq.com ICP all the way... |
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