legal???

watg? · 10-26-2007, 01:19 PM

This may have already been asked and answered, if so I apologize. In a KCBS contest is it legal to use a microwave oven to heat the items in the box before turn in? Not to cook with, just to add some heat before heading to the judges. If it is illegal, does anyone have any tips or suggestions to get a warm product to the scoring table other than an insulated carrying bag?

Divemaster · 10-26-2007, 01:35 PM

My gut feel is that it is NOT legal….

If I recall the only ‘fuel’ that is allowed is wood and charcoal…. Now if you have a microwave that runs on charcoal….

BBQchef33 · 10-26-2007, 01:47 PM

it is absolutly illegal to use anything to warm the food except a wood fired pit. You may hold in a cooler or kambro to keep it hot until prep time, but nothing using propane or electricity and that includes microwaves or gas fired ovens.

For me, during a contest, ribs, pork and brisket are usually coming out of a cooler after resting for a bit and are still to hot to handle, and chicken is coming right off the pit.

If needed, you may return it to your pit to set glazes and warm stuff up a bit before going into the boxes, but thats it.. NO ELECTRIC OR GAS.

honestly, if you use a cooler or kambro to hold the meats, there is NO reason to heat it up. They are very hot when the time comes. Also, keep in mind, the hotter the product when it goes into the box, the more they will wilt the greens. When u close the box, it becomes a little steamroom.

acorette · 10-26-2007, 01:50 PM

No way, Jose. Wouldn't want to wilt the garnish anyway. Food temp isn't a consideration in KCBS judging. Doesn't need to be hot. Appearance, Taste, Tenderness. Temp shouldn't come into play.

My $0.02.
Aaron

Transformer BBQ · 10-26-2007, 02:32 PM

Very illegal... so illegal that you'd get banned for 2 years from contests for that...

You could microwave a sauce... but NEVER EVER meat that was going into a turn in box.

my ribs and chicken come off the pit and into the box, the pork and brisket comes out of a cooler... and is so hot that I need to wear insulated gloves to pick it up. AS long as you aren't cutting or pulling meat too far in advance, you should be fine.

KC_Bobby · 10-26-2007, 02:35 PM

I didn't even know you could use a alternative heat sources to warm sauce.

watg? · 10-26-2007, 02:41 PM

Quote:

Originally Posted by Transformer BBQ

Very illegal... so illegal that you'd get banned for 2 years from contests for that...

You could microwave a sauce... but NEVER EVER meat that was going into a turn in box.

my ribs and chicken come off the pit and into the box, the pork and brisket comes out of a cooler... and is so hot that I need to wear insulated gloves to pick it up. AS long as you aren't cutting or pulling meat too far in advance, you should be fine.

So, heating a sauce on a gas stove is legal, correct?

Transformer BBQ · 10-26-2007, 02:45 PM

yes, you can heat a sauce on a gas stove

Sledneck · 10-26-2007, 02:45 PM

Quote:

Originally Posted by watg?

So, heating a sauce on a gas stove is legal, correct?

Yes it is legal to use gas .i use a an electric hotplate to heat sauce which is legal as well

watg? · 10-26-2007, 02:59 PM

Quote:

Originally Posted by BBQchef33

it is absolutly illegal to use anything to warm the food except a wood fired pit. You may hold in a cooler or kambro to keep it hot until prep time, but nothing using propane or electricity and that includes microwaves or gas fired ovens.

For me, during a contest, ribs, pork and brisket are usually coming out of a cooler after resting for a bit and are still to hot to handle, and chicken is coming right off the pit.

If needed, you may return it to your pit to set glazes and warm stuff up a bit before going into the boxes, but thats it.. NO ELECTRIC OR GAS.

honestly, if you use a cooler or kambro to hold the meats, there is NO reason to heat it up. They are very hot when the time comes. Also, keep in mind, the hotter the product when it goes into the box, the more they will wilt the greens. When u close the box, it becomes a little steamroom.

I do the same thing, holding my finished products in the cooler before boxing. At dover we had a good spot out of the wind to build our boxes. The pork was to hot to handle coming out of the cooler. But, by the time it was pulled, sorted, sauced and boxed, there was no warmth left. So it went into the box at air temp. I was thinking, if I could zap that pile o pork in the micro, it would solve the problem. But, I had a funny feeling that it was not legal. thanks for the info.

Munkee's Pit · 10-26-2007, 03:04 PM

By the time that it gets turned in, re-numbered, taken to the judges, opened and scored for appearance and passed around the judges table, chances are that it is not very hot anymore. I can't remember ever judging an entry that was HOT. Once in a while some warm ones, but most are pretty well cold.

Dale P · 10-26-2007, 03:21 PM

I have always used charcoal to reduce or heat sauces. I might need to read the rules. LOL

SmokyOkie · 10-26-2007, 03:32 PM

Quote:

Originally Posted by BBQchef33

You may hold in a cooler or kambro to keep it hot until prep time,

What is a kambro?

Divemaster · 10-26-2007, 03:57 PM

That's what we call oversized coolers on casters.....

SmokyOkie · 10-26-2007, 04:08 PM

Thanx. Got any pix?

10-26-2007, 01:19 PM	#1
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD	legal??? This may have already been asked and answered, if so I apologize. In a KCBS contest is it legal to use a microwave oven to heat the items in the box before turn in? Not to cook with, just to add some heat before heading to the judges. If it is illegal, does anyone have any tips or suggestions to get a warm product to the scoring table other than an insulated carrying bag? __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

10-26-2007, 01:35 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I think it's a no-no My gut feel is that it is NOT legal…. If I recall the only ‘fuel’ that is allowed is wood and charcoal…. Now if you have a microwave that runs on charcoal…. __________________ 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.

10-26-2007, 01:47 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	it is absolutly illegal to use anything to warm the food except a wood fired pit. You may hold in a cooler or kambro to keep it hot until prep time, but nothing using propane or electricity and that includes microwaves or gas fired ovens. For me, during a contest, ribs, pork and brisket are usually coming out of a cooler after resting for a bit and are still to hot to handle, and chicken is coming right off the pit. If needed, you may return it to your pit to set glazes and warm stuff up a bit before going into the boxes, but thats it.. NO ELECTRIC OR GAS. honestly, if you use a cooler or kambro to hold the meats, there is NO reason to heat it up. They are very hot when the time comes. Also, keep in mind, the hotter the product when it goes into the box, the more they will wilt the greens. When u close the box, it becomes a little steamroom. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-26-2007, 02:32 PM	#5
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA	Very illegal... so illegal that you'd get banned for 2 years from contests for that... You could microwave a sauce... but NEVER EVER meat that was going into a turn in box. my ribs and chicken come off the pit and into the box, the pork and brisket comes out of a cooler... and is so hot that I need to wear insulated gloves to pick it up. AS long as you aren't cutting or pulling meat too far in advance, you should be fine. __________________ Brendan B. NEBS, KCBS CBJ [url]www.BBQNewEngland.com[/url] Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

10-26-2007, 02:35 PM	#6
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I didn't even know you could use a alternative heat sources to warm sauce. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

10-26-2007, 01:50 PM	#4
acorette Full Fledged Farker Join Date: 07-01-07 Location: Hamlin, NY	No way, Jose. Wouldn't want to wilt the garnish anyway. Food temp isn't a consideration in KCBS judging. Doesn't need to be hot. Appearance, Taste, Tenderness. Temp shouldn't come into play. My $0.02. Aaron

10-26-2007, 02:45 PM	#8
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA	yes, you can heat a sauce on a gas stove __________________ Brendan B. NEBS, KCBS CBJ [url]www.BBQNewEngland.com[/url] Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

10-26-2007, 03:04 PM	#11
Munkee's Pit On the road to being a farker Join Date: 09-16-07 Location: Columbia, MO	By the time that it gets turned in, re-numbered, taken to the judges, opened and scored for appearance and passed around the judges table, chances are that it is not very hot anymore. I can't remember ever judging an entry that was HOT. Once in a while some warm ones, but most are pretty well cold. __________________ [FONT=Arial][SIZE=3][B]Phil Schaefer[/B][/SIZE][/FONT] [FONT=Arial]Natural Born Grillers[/FONT] [FONT=Arial]Large Spicewine [/FONT] [FONT=Arial]Weber Kettle[/FONT] [B][FONT=Arial][SIZE=3]Vice President Beta Beta Que Society[/SIZE][/FONT][/B]

10-26-2007, 03:21 PM	#12
Dale P is One Chatty Farker Join Date: 12-28-06 Location: Porkbutt Ky	I have always used charcoal to reduce or heat sauces. I might need to read the rules. LOL __________________ Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q

10-26-2007, 03:57 PM	#14
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	That's what we call oversized coolers on casters..... __________________ 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.

10-26-2007, 04:08 PM	#15
SmokyOkie Full Fledged Farker Join Date: 09-05-07 Location: Broken Arrow, OK	Thanx. Got any pix? __________________ TO THE CREATIVE MIND PERFECTION IS BUT A TEMPORARY STATE Tim www.usbbqsupply.com

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