Chicken Salad as turn in?

[NoNotTheDuo]

Originally Posted by rob g

I received pulled/chopped chicken this summer for the first time. It was lightly sauced and well cooked. It got 8's and 9's from me. I don't know how the rest of the table scored it. Not sure how chicken salad would be any different. I'd like to see something different come across the table for a change.

How was it presented? I'm assuming something similar to how a box of pulled pork looks like, but I'm curious.

[tduffy]

Don’t the rules say anything cooled down has to be reheated to 140?

Doing things out of the box in competition bbq usually does not end up well.

[rob g]

Originally Posted by NoNotTheDuo

How was it presented? I'm assuming something similar to how a box of pulled pork looks like, but I'm curious.

It looked like a pulled pork box. Light red sauce, no bark, meat in a smooth mound

[ModelMaker]

Originally Posted by tduffy

Don’t the rules say anything cooled down has to be reheated to 140?

Doing things out of the box in competition bbq usually does not end up well.

Interesting point!!
Rule 17
g.
After cooking, all meat: Must be held at 140° F or above
OR
Cooked meat shall be cooled as follows: Within 2
hours from 140° F to 70° F and within 4 hours from 70° F
to 41° F or less
h.
Meat that is cooked, properly cooled, and later reheated
for hot holding and serving shall be reheated so that all
parts of the food reach a temperature of at least 165° F
for a minimum of 15 seconds.

I don't know if 17 h actually requires you to serve reheated meat. Although not one of the 4 meats I have judged shrimp cocktail and other non-hot entrys in ancillary entrys.


Ed

[Jason TQ]

Originally Posted by ModelMaker

Interesting point!!
Rule 17
g.
After cooking, all meat: Must be held at 140° F or above
OR
Cooked meat shall be cooled as follows: Within 2
hours from 140° F to 70° F and within 4 hours from 70° F
to 41° F or less
h.
Meat that is cooked, properly cooled, and later reheated
for hot holding and serving shall be reheated so that all
parts of the food reach a temperature of at least 165° F
for a minimum of 15 seconds.

I don't know if 17 h actually requires you to serve reheated meat. Although not one of the 4 meats I have judged shrimp cocktail and other non-hot entrys in ancillary entrys.


Ed

Kind of fun to think about. In theory most meats cools off during boxing especially something like chopped chicken/pork/brisket where it is getting broken down and allowed for much more air to hit it, so..........

If you chopped hot 140 degree chicken and it sat for 5-10mins and got to say room temp of around 70 degrees and then you added very cold mayo (35-39) and the other ingredients added cold it would still be relatively cold and enjoyed as a "cold dish".

Almost no need to chill in the first place.

[rob g]

Why can't the chicken be cooked Friday night after meat inspection and then put in the cooler for the night. The chicken salad can be made up Friday night or Sat morning during the slow times and stored in the cooler for turn in. It hits the judging table cold and still meets the required temps for food safety.

[Blanton]

Why in tarnation would you turn in chicken salad as a chicken entry at a BBQ contest. May as well just go with some good Asian wings while at it.

[Smoking Pill Doc]

Originally Posted by rob g

Why can't the chicken be cooked Friday night after meat inspection and then put in the cooler for the night. The chicken salad can be made up Friday night or Sat morning during the slow times and stored in the cooler for turn in. It hits the judging table cold and still meets the required temps for food safety.

That was one of my thoughts as well. One less category to cook at turn in time. We made some up with the extra chicken but did not turn it in. Curious how an Alabama white sauce would work for chicken salad in general.

[Bob in Corona]

I like how you guys think. That balanced flavors box is larger than most realize...

[Jorge]

At least 5 judges need to consider it BBQ.

Several years ago there was a conversation about judges needing to open their minds and mention of using Wasabi. The question was asked, “... but is it BBQ?”. The further you go outside the box, the more likely I think it becomes that at least two judges might not be on board.

If I were to judge, and judged the entry as presented it would have to be some really good BBQ Chicken Salad to not be distracted by 1/8th inch diced condiments. Then again, it might be a thing after somebody puts it on their menu and Southern Libing raves about it.