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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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01-05-2010, 08:30 AM | #31 |
is one Smokin' Farker
Join Date: 09-16-07
Location: Mukwonago, Wi
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will this methed work for the hair on my azz?
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i feel i should say something profound .... so drink up the beers getting cold |
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01-05-2010, 08:31 AM | #32 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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Yet another area that we don't need input from the board on... :)
I think Jorge had a nice succinct answer. It is part of prep, before anything else is done. Removing a stray feather is removing a stray feather. regardless of how it is done. IF we call that cooking, then aren't we all illegal? - the feathers were removed with scalding water or steam as part of the processing. So applying heat to the bird could potentially have started the cooking process, yadda, yadda... Dan - not a dig at you, since I know you prefaced this question with winter bordem... But another question in general... At what point do we simply look to common sense to tell us vs. getting a ruling. If cooking is not the outcome, or the intent... why it is even in question? We need to have protections in place to avoid something like burning off a feather consuming board room time, right? If intent to defraud, cause some sort of malice, or provide an unfair advantage is the intent, then by all means put a rule in place to stop it... But for things such as this that seem so common sense, why would we cast any doubt? Kinda like needing an "interpretation" of a rule that has been around forever. Burn off a feather if you want, pluck or shave them, heck get the chemical hair remover made for chickens lol.... fun stuff!!!
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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01-05-2010, 08:34 AM | #33 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
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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. |
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01-05-2010, 08:51 AM | #34 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Well its definitely winter. Burning off pin feathers was a common practice for removing them. Although we have other methods now it is still an viable process for removing the pins. How it could ever been considered cooking is beyond me. The thing we seem to forget when debating these issues is INTENT. What is the intent? Pin feather burn quickly and you could easily burn the skin if you hesitate. By burn I mean char not render fat or crisp.
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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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01-05-2010, 08:52 AM | #35 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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Yes, but make sure you post the video of it on YouTube.
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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01-05-2010, 09:03 AM | #36 |
is One Chatty Farker
Join Date: 09-04-07
Location: Street, MD
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I think I would keep any open flames clear of this area, go with the Nair, much safer.
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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 |
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01-05-2010, 09:34 AM | #37 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Careful. This guy tried and it worked! But the method is flawed.
http://www.youtube.com/watch?v=A6yvt...eature=related
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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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01-05-2010, 09:54 AM | #38 |
On the road to being a farker
Join Date: 10-27-08
Location: forked river,nj
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Hairy chicken is so good.
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JACKED UP BBQ |
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01-05-2010, 10:47 AM | #39 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
Better a hairy chicken than a hairy butt.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-05-2010, 10:57 AM | #40 |
On the road to being a farker
Join Date: 09-10-06
Location: Seaside Heights NJ
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i like my chicken hairy like my wife
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www.chopshopbarbecue.com |
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01-05-2010, 11:01 AM | #41 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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The phrase "lighting their chicken" gave me a serious case of giggle pants
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-05-2010, 11:06 AM | #42 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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You must be friends with my Mechanical Operations instructor from the energy program!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-05-2010, 11:10 AM | #43 |
Full Fledged Farker
Join Date: 08-13-06
Location: Tulsa, Ok
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Darn, I love the diagram. I spent four hours looking at it, but what I figure out is where is the bic lighter?
Merl |
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01-05-2010, 11:12 AM | #44 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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If it was illegal couldn't you just stick a stick into a fire until it caught and then use it to burn off the feather?
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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01-05-2010, 01:04 PM | #45 |
Full Fledged Farker
Join Date: 09-13-07
Location: Lincoln, Ne
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use a match...just wait until the sulfar burns off and its just wood burning.LOL
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Matt Burt Phat Jacks BBQ team 2 Stumps Platinum 5 (husker red) Backwoods Professionall custom mobile pit Traeger Jr, WSM new custom built insulated firebox offset |
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