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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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06-23-2009, 02:37 PM | #46 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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I wouldn't say he is trying to subvet the rules by thinking warming up is not cooking. I can see both sides of that arguement and each is viable. By reheating most meat you probably won't garner enough heat and time to change the cooked properties of a piece of meat however by returning it to the cooker for whatever reason can be considered cooking it if you interpet cooking as applying heat to food for consumption.
I agree with him that there are teams out there who do return the meat to the cooker. I have seen it myself.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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06-23-2009, 02:37 PM | #47 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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We could go on for days, I hate pork anyway! I much rather eat brisket and ribs. Pork and chicken get wrapped for my dog!!
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06-23-2009, 02:42 PM | #48 |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Just thinking that a team could then say, how about a cast iron skillet on a blasing hot grill then pull it off add sauce and mix your pork in there. Is adding heat in any way to the pork considered cooking? The rule says nothing about where the cooking takes place (in / out of cooker). I really just want to give the judges hot food.
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06-23-2009, 02:54 PM | #49 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Quote:
Oh no... You aren't taking me down that road!!! My sources are confidential!!! But I can't say I disagree with your thinking... Probably because Smokin' In the Boys Room were beating everyone's butts, hence the rule...
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06-23-2009, 03:27 PM | #50 | |
is one Smokin' Farker
Join Date: 09-17-07
Location: Rochester, NY
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Quote:
I am getting so confused
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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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06-23-2009, 05:11 PM | #51 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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You farkers got it all figured out:)
Have you ever seen a smoke ring all the way around the money muscle?
I have parted the money muscle at home and it cooks well separated in the oven so I can imagine that it has been attempted in competition by others. (might cut down on cooking time) HUH I'm guessin thats the purpose of the rule. The fact is I pull my pork right after chicken turn-in and place it in a half pan arranged so that building my pork box will be easy when the time comes. I foil the pan and then back in the hot box. I have several times put the pan back into the cooker right before turn in to heat up the pork before building the box. This will back fire if the cooker is too hot…..burnt fingers! O and keep the foil on the pan cause it may dry out the pork (you think) Anyway guess I’ve been cheating. I think you guys are missing the purpose of the rule. By the way I’m guessing that’s where Skip seen it done before! Go ahead fire away farkers no one is perfect and until I read this it’s never crossed my mind. |
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06-23-2009, 05:33 PM | #52 |
Full Fledged Farker
Join Date: 08-24-08
Location: Madison, WI
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Wow, that's a lot of discussion for one day. Thanks for all of the advice both on pork and brisket. I would much rather cook a whole brisket and sepearte after cooking but I've found that I loose the smoke ring on the portion that's covered by the point. For that reason I've lately been parting before cooking. I'm glad you guys talked about pork, since I've been unclear on rules regarding it. It's all clear now, Pete
Last edited by Peteg; 06-23-2009 at 06:25 PM.. |
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06-23-2009, 06:08 PM | #53 |
is one Smokin' Farker
Join Date: 05-12-09
Location: Sperry, OK
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In regards to pork, can't you ask the reps at the cooks meeting for a clarification of the rule? Seems that would end some confusion at that particular contest.
In regards to brisket, I part the flat and point after cooking prior to slicing.
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06-23-2009, 06:15 PM | #54 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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Its clear as mud now Pete!I guess I will be asking the reps at each contest if I ever get to another one.
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06-23-2009, 06:39 PM | #55 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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If your smallest slice of money muscle weighs 5+ pounds, I say go for it. If it doesn't it shouldn't go back in the cooker based on the rule.
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06-23-2009, 07:05 PM | #56 | |
is Blowin Smoke!
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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Quote:
I've won first place pork and I believe reheating is a direct violation of the rules.
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06-23-2009, 07:36 PM | #57 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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not only do I not seperate my BRISKET, I also inject....oops sorry I thought this was a brisket tread........
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06-24-2009, 02:22 PM | #58 |
is one Smokin' Farker
Join Date: 01-17-07
Location: Methuen, MA
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Rule #16:
g) After cooking, all meat: i) Must be held at 140° F or above If after pulling the pork it cools down below 140* what do you do?
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06-24-2009, 02:30 PM | #59 | |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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Quote:
Oh, and I separate my briskys right before carving and turn-in time.
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06-24-2009, 03:06 PM | #60 | |
is one Smokin' Farker
Join Date: 01-17-07
Location: Methuen, MA
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Quote:
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