Anything Butt question

Zombie Barbecue · 03-27-2011, 08:43 PM

Since the rules are pretty vague on Chefs Choice/Anything Butt category at each comp and within KCBS, I need help with this question. Can you pre-brine or pre-season a chefs choice before a comp? Does your chefs choice even get inspected? For example, if I were to do a salmon would it need to be completely raw and untouched or could I preseason it a day before the comp? any info helps.

4 smokin butts · 03-27-2011, 08:53 PM

normaly no rules apply

Just Smokin' Around · 03-27-2011, 10:42 PM

I would ask the organizer. Most I've seen have rules that say it must be prepared on site just like the KCBS meats. I've even had the product inspected with my regular KCBS meats. With dessert's, they may only say not store bought. So, you could make it at home and bring it. Like you said, the rules are usually pretty vague and never well defined up front. You may have asked questions up front, but not everyone did. You get there, and everybody understood the rules differently, so you end up with a lot of confusion sometimes. I've seen them say 'no rules' only to find out there are rules when you get there - like turn in containers and trays. That's one reason we stopped doing them.

So, if they say no rules or don't specify, prep in advance. That's how you understood the rules. Just don't tell anybody. It'll only add to the confusion. Good luck.

BTW - KCBS has nothing to do with rules for non-KCBS categories. It's all the organizer.

jbrink01 · 03-27-2011, 11:10 PM

Quote:

Originally Posted by Just Smokin' Around

I would ask the organizer. Most I've seen have rules that say it must be prepared on site just like the KCBS meats. I've even had the product inspected with my regular KCBS meats. With dessert's, they may only say not store bought. So, you could make it at home and bring it. Like you said, the rules are usually pretty vague and never well defined up front. You may have asked questions up front, but not everyone did. You get there, and everybody understood the rules differently, so you end up with a lot of confusion sometimes. I've seen them say 'no rules' only to find out there are rules when you get there - like turn in containers and trays. That's one reason we stopped doing them.

So, if they say no rules or don't specify, prep in advance. That's how you understood the rules. Just don't tell anybody. It'll only add to the confusion. Good luck.

BTW - KCBS has nothing to do with rules for non-KCBS categories. It's all the organizer.

Pleasant Hill spells out that it CAN be pre-cooked.

Is It Ready Yet? · 03-27-2011, 11:28 PM

No rules. Just make something good.

Hub · 03-28-2011, 08:14 AM

There are no KCBS rules for this category, but event organizers may issue some. Thus, its a good idea to check with them.

slowerlowerbbq · 03-28-2011, 09:14 AM

Is this for Pork In The Park? We did that one last year and it's pretty wide open as far as what you want to do. I also don't remember the inspectors even looking for our entries.

This is pretty much the rules right from the application:

___Anything Butt (Anything other than KCBS category meats, prepared on site.
Seafood is included in this category. If cooked, wood or charcoal only must be used.)

I would say you are pretty safe to pre-season, just dont microwave it

Zombie Barbecue · 03-28-2011, 09:47 AM

Quote:

Originally Posted by slowerlowerbbq

Is this for Pork In The Park? We did that one last year and it's pretty wide open as far as what you want to do. I also don't remember the inspectors even looking for our entries.

This is pretty much the rules right from the application:

___Anything Butt (Anything other than KCBS category meats, prepared on site.
Seafood is included in this category. If cooked, wood or charcoal only must be used.)

I would say you are pretty safe to pre-season, just dont microwave it

We only use the microwave for our briskets

. yeah for pork in the park and for any others this season. The part of the rules Im questioning is the "must be prepared on site" again, pretty vague. Im cooking it on site but I'd like a good 24 hour brine to do ahead of time. I'd just hate to spend the cash and then get there and be told otherwise. if that's the case than Burger King Stacker casserole will be the turn in. Thanks for the info everybody.

slowerlowerbbq · 03-28-2011, 11:40 AM

Yeah, I hear ya. I almost got burned with the sausage category at Shrewsbury last year by interpreting the rules. Had to improvise after the cooks meeting when I found out it was sausage ONLY! Anyhow, contact Sandy Fulton, she does an awesome job and get you an answer pretty quickly. PM me if you need her email address.

Good Luck and see ya in Salisbury!

03-27-2011, 08:43 PM	#1
Zombie Barbecue Knows what a fatty is. Join Date: 08-30-10 Location: Newtown, PA	Anything Butt question Since the rules are pretty vague on Chefs Choice/Anything Butt category at each comp and within KCBS, I need help with this question. Can you pre-brine or pre-season a chefs choice before a comp? Does your chefs choice even get inspected? For example, if I were to do a salmon would it need to be completely raw and untouched or could I preseason it a day before the comp? any info helps. __________________ (2) Fast Eddies FEC100s, custom 700lb woodburner Badass, www.DirtProductions.com

03-27-2011, 10:42 PM	#3
Just Smokin' Around Full Fledged Farker Join Date: 11-13-07 Location: Frederick County, MD	I would ask the organizer. Most I've seen have rules that say it must be prepared on site just like the KCBS meats. I've even had the product inspected with my regular KCBS meats. With dessert's, they may only say not store bought. So, you could make it at home and bring it. Like you said, the rules are usually pretty vague and never well defined up front. You may have asked questions up front, but not everyone did. You get there, and everybody understood the rules differently, so you end up with a lot of confusion sometimes. I've seen them say 'no rules' only to find out there are rules when you get there - like turn in containers and trays. That's one reason we stopped doing them. So, if they say no rules or don't specify, prep in advance. That's how you understood the rules. Just don't tell anybody. It'll only add to the confusion. Good luck. BTW - KCBS has nothing to do with rules for non-KCBS categories. It's all the organizer. __________________ Bill Just Smokin' Around Competition BBQ Team BWS Fatboy, BWS Competitor Medium BGE, Weber Kettle and gasser, other toys

03-27-2011, 11:28 PM	#5
Is It Ready Yet? On the road to being a farker Join Date: 01-06-09 Location: Ruskin, FL	No rules. Just make something good. __________________ Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B]

03-28-2011, 08:14 AM	#6
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	There are no KCBS rules for this category, but event organizers may issue some. Thus, its a good idea to check with them. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

03-28-2011, 09:14 AM	#7
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere	Is this for Pork In The Park? We did that one last year and it's pretty wide open as far as what you want to do. I also don't remember the inspectors even looking for our entries. This is pretty much the rules right from the application: ___Anything Butt (Anything other than KCBS category meats, prepared on site. Seafood is included in this category. If cooked, wood or charcoal only must be used.) I would say you are pretty safe to pre-season, just dont microwave it __________________ Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014)

03-27-2011, 08:53 PM	#2
4 smokin butts Full Fledged Farker Join Date: 09-21-10 Location: millstadt il.	normaly no rules apply

03-28-2011, 11:40 AM	#9
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere	Yeah, I hear ya. I almost got burned with the sausage category at Shrewsbury last year by interpreting the rules. Had to improvise after the cooks meeting when I found out it was sausage ONLY! Anyhow, contact Sandy Fulton, she does an awesome job and get you an answer pretty quickly. PM me if you need her email address. Good Luck and see ya in Salisbury! __________________ Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014)

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