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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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06-20-2011, 12:47 PM | #1 |
On the road to being a farker
Join Date: 02-27-09
Location: KCMO
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KCBS rules clarification.
The current 2011 rules and regulations state
"All competition meat shall start out raw. No pre‐seasoned meat is allowed other than manufacturer enhanced or injected products, as shown on label EXCLUDING but not limited to: teriyaki, lemon pepper or butter injected." So can I brine or not? Thank you for any help in clearing this up for me. |
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06-20-2011, 12:49 PM | #2 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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nope. not until after it's been inspected.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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06-20-2011, 12:53 PM | #3 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Ditto. Not until after inspection.
This is one reason injection for the brisket and pork is used so much. Brining in a bucket just won't get the penetration. There is plenty of time to brine chicken pieces or ribs, assuming you get them going as soon as the inspector finishes.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-20-2011, 12:56 PM | #4 |
is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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You can use a brined/enhanced butt from the butcher/manufacture though.
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-Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA |
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06-20-2011, 01:17 PM | #5 |
Knows what a fatty is.
Join Date: 02-17-11
Location: Lakeland, FL
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Not sure about that one.
Its my interpretation that enhanced or injected product would include phosphates, water and salt to increase water retention and product weight. Primarily used with chicken. Not an actual flavoring. But used to increase the weight and retail price.
I don't think a butcher injecting pork with a flavored injection would qualify. You would still have to have the flavorings/additives declared on the package/label which would fall into the "and not limited to:" |
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06-20-2011, 01:20 PM | #6 |
On the road to being a farker
Join Date: 02-27-09
Location: KCMO
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Thanks for the clarification folks. It seems incredible odd to me that I can use manufacturer enhanced products. It's like using pre-smoked sausage or something to me. It doesn't show personal talent. Oh well, rules are rules. Thanks again.
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06-20-2011, 01:41 PM | #7 | |
is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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Quote:
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-Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA |
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06-20-2011, 05:00 PM | #8 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Not everyone has access to meat that hasn't been pumped. Most chicken you buy has been pumped. Lots of pork products come "enhanced." If you tell folks they can't used enhanced products you might exclude a bunch of folks from competing.
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John 21:9 |
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06-20-2011, 05:34 PM | #9 | |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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Quote:
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06-20-2011, 06:45 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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06-21-2011, 07:43 AM | #11 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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Unless you have a good butcher -- one who still cuts on site instead of just moving stuff from the truck to the display counter -- it can be very difficult to find some meats that haven't been treated with something or other. That's why the KCBS rule is lenient in that respect.
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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Thanks from: ---> |
06-21-2011, 09:50 AM | #12 | |
On the road to being a farker
Join Date: 01-29-08
Location: Wilson, NY
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Quote:
Me? I just bring meat unseasoned in any way. No problems there! --frank in Wilson, NY
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OK Joe Bandera style smoker; WSM 22"; blue DigiQ II |
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