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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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Old 02-21-2013, 12:38 PM   #16
hogzgonewild
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Quote:
Originally Posted by wmaes47 View Post
"Foreign Object"

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Could you go into more detail? As a sheet or small pieces inside of sauce/rub too? What makes gold leaf a foreign object over, say, chopped garlic pieces?
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Old 02-21-2013, 02:43 PM   #17
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Uncle Bud's - I'll be trying my hand at Perry for my first GBA.
Good luck. Let us know how it went!
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Old 02-21-2013, 03:10 PM   #18
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Marked box
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Old 02-21-2013, 03:14 PM   #19
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Well, this aint the wood pile, ya know.
I know. I'm always horrified when I realize I was in the Comp forum after I hit submit sometimes...especially if I'm making a comment from the standpoint of MIM/MSN...

Here's a thought though. If the Goldschlager was used for a marinade or an ingredient in a sauce, and a judge saw a foil flake on the surface of the meat, might that be considered a foreign object by mistake?
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Old 02-21-2013, 03:22 PM   #20
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If the Goldschlager was used for a marinade or an ingredient in a sauce, and a judge saw a foil flake on the surface of the meat, might that be considered a foreign object by mistake?
I would say, almost without a doubt, that it would get called foil.
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Old 02-21-2013, 05:49 PM   #21
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Could you go into more detail? As a sheet or small pieces inside of sauce/rub too? What makes gold leaf a foreign object over, say, chopped garlic pieces?
If the judge could see the material as a flashy, shiny object, who notified the TC and the TC said, "I'll call the Rep for clarification", the Rep would use their judgement, after examination, then identify as foil in the sauce or on the meat that wasn't removed or missed by the cook... Foreign object in the box...
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Old 02-21-2013, 08:55 PM   #22
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Which is exactly the reason a cook should let the rep know what they are doing before taking such a risk. If the rep knows in advance that edible gold flakes, not foil, are being sprinkled over meats in the same manner as a finishing rub, the rep will know how to properly respond to the table's concerns.

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Old 02-22-2013, 12:31 AM   #23
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there goes the blues hog reign.....
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Old 02-22-2013, 08:01 AM   #24
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HA... DQ!!!!
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Old 02-22-2013, 01:23 PM   #25
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If the judges are anything like this guy, you're good!

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Old 02-22-2013, 01:28 PM   #26
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The more I think about it, the more I'm liking the idea of that sharp touch of cinnamon in the schnapps as an ingredient for a final glaze...especially on pork.
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Old 02-22-2013, 01:46 PM   #27
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Fix a box and photograph it for BBQCritic and see how it rates!!!

Seriously, if you talk with the REP before turn-in and get their opinion, you will save a LOT of problems for yourself and/or the judges!
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Old 02-22-2013, 04:57 PM   #28
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Quote:
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The more I think about it, the more I'm liking the idea of that sharp touch of cinnamon in the schnapps as an ingredient for a final glaze...especially on pork.
..

honestly, you might be onto something there...i'd strain it though.
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Old 02-22-2013, 06:34 PM   #29
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Here ya go...

http://www.ckproducts.com/products/5...D-78-690D-/612
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Old 02-22-2013, 06:45 PM   #30
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Quote:
Originally Posted by boogiesnap View Post
..

honestly, you might be onto something there...i'd strain it though.
Seriously. I'm gonna try this at home pretty soon and post the results. Even if I hven't competed yet.
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