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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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02-21-2013, 06:46 AM | #1 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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Crazy Thought
Let me preface this with...NO I did not actually think to try this, it was just one of those bored 7am thoughts at work...
Now, If someone wanted to turn in a KCBS rib box, with a layer of gold leaf on top of the ribs as the "sauce".....would it be legal? Could you consider it your "sauce" or "rub"? Hey, Judges are always saying you need a thin, shine coat of sauce! ;) |
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02-21-2013, 07:29 AM | #2 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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Foreign Object.
Why didn't you think of this at Young Harris and do it???? |
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02-21-2013, 07:57 AM | #3 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Damn! You took 1st in ribs at YH...now you want to add gold! You crazy!
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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02-21-2013, 08:28 AM | #4 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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My first thought was foreign object too...But the rules aren't straight forward...what's to say BBQ sauce is not a foreign object? It's not meat?
If the rule is "something added during the cooking process to enhance the color or flavor...," I think gold leaf could apply? Heck, they put it on cakes and other food! And no that wasn't my secret at Young Harris....I've just got to stay one step ahead of you all! ;) I'm hoping I can pull out another victory this weekend and get "Rib King" on my new business cards. |
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02-21-2013, 08:32 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Is it cold and snowy in Georgia? It sounds like cabin fever has set in.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-21-2013, 08:50 AM | #6 |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Where you at this weekend? I'll be judging Sam's Club at Daphne, AL.
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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02-21-2013, 08:55 AM | #7 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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you could always use this too....
http://trendland.com/color-your-food-with-food-finish/ discussed here: http://www.bbq-brethren.com/forum/sh...d.php?t=119153
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-21-2013, 09:07 AM | #8 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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I'd say, tell the reps what you plan ahead of time so judges can be reminded that edible "sauce or rub", not pooled or chunked, is legal. Gold leaf in sheets may be questionable but gold leaf sprinkled like a finishing rub should be good. Look forward to hearing of your results.
Benny |
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02-21-2013, 09:18 AM | #9 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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With gold at $1,600 an ounce, your ribs are going to start making SRF briskets look like bargins. (Seriously, I think anything over 1/8 of an inch wide could be considered a foreign object, vs. say chunks of something in a sauce.) Maybe gold sparkles in the sauce would be legal though.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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02-21-2013, 09:59 AM | #10 |
Full Fledged Farker
Join Date: 08-26-11
Location: Douglasville, GA
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I think you guys may be on to something with the Gold finishing rub or sauce.....Just think, I could make my Chicken or Ribs look like a Ranger bass boat!
Yes...Cabin Fever had set in...In order to leave in a timely manner to head to Competition tonight, I got here at 5am. Uncle Bud's - I'll be trying my hand at Perry for my first GBA. |
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02-21-2013, 11:04 AM | #11 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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works better if you marinade the cook with it
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Thanks from: ---> |
02-21-2013, 11:07 AM | #12 |
is one Smokin' Farker
Join Date: 04-06-10
Location: Banning,Ca
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Blinged out ribs..now that's thinking outside the box..I'd like to see the judges faces when they open the box.
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_________________________________ JOS whole hog cooker MAK 2 Star Facebook:[url]https://m.facebook.com/pages/Leftcoast-Q/125103440847709?id=125103440847709&_rdr[/url] Our website: [url]http://www.leftcoastq.com/Leftcoastq.com/Home.html[/url] |
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Thanks from:---> |
02-21-2013, 11:08 AM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Really fellers. It took 10 replies before this got posted? Alla Y'alls is slackin' off...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-21-2013, 11:55 AM | #14 |
On the road to being a farker
Join Date: 06-25-09
Location: Denver, CO
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"Foreign Object"
KCBS Rep
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Grillin' Ain't Real Barbeque |
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02-21-2013, 12:23 PM | #15 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Well, this aint the wood pile, ya know.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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Thanks from:---> |
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