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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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02-14-2012, 12:36 PM | #16 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Sorry El Pist, but that's Merriam-Webster's definition, not mine (as noted in my post). Also, in a follow-up post, I think I mentioned my definition of "deep-fry" would be "total immersion". If you're going to quote me, at least read my posts first please.
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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02-14-2012, 01:57 PM | #17 |
Knows what a fatty is.
Join Date: 05-31-07
Location: Santa Fe, NM
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No foil, no aluminum pans, no muffin tins, no butter or margarine. Meat, rub, smoke and a little sauce glaze. If you have to worry about whether the oil you're cooking your meat in is too deep or too hot according to the "rules" are you really cooking barbecue?
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02-14-2012, 02:17 PM | #18 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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02-14-2012, 02:27 PM | #19 | |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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Quote:
To prevent a crazy hijack...What constitutes BBQ is something that is discussed every 4 months...here are a few examples http://www.bbq-brethren.com/forum/sh...definition+bbq http://www.bbq-brethren.com/forum/sh...definition+bbq
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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02-14-2012, 03:07 PM | #20 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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You don’t have to understand the definition by arguing semantics. Just understand that muffin/aluminum pan chicken is legal. Bringing a deep fat fryer is not.
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Specialization in bipolar, self-injury, and OCD |
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02-14-2012, 03:25 PM | #21 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Oh I don't know, I could go for a crazy hijack right about now!
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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02-14-2012, 03:28 PM | #22 |
is one Smokin' Farker
Join Date: 01-19-11
Location: Lee's Summit, MO
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Damn! Just when I was about to perfect my pulled pork funnel cakes too...
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"If I were just a bit more humble, I'd be perfect" |
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02-14-2012, 06:15 PM | #23 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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The method used to get meat done should not matter one bit as long as the meat has been inspected before prepping AND a legal fuel source is used.
Maybe this rules discussion is the result of wanting to add gas cookers into the mix. Benny |
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02-14-2012, 06:31 PM | #24 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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You Farkers need to bowl or Ice fish in the winter
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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02-14-2012, 07:15 PM | #25 | |
is One Chatty Farker
Join Date: 07-04-06
Location: Cleveland, OH
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Quote:
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Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4 |
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02-14-2012, 08:31 PM | #26 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Now that there is FUNNY! Thanks for the chuckle BBS!
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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Thanks from:---> |
02-14-2012, 08:39 PM | #27 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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My belief is deep frying is completely submerged in fat and cooked at a high temp. Most "butter" baths I've seen (and I use a kind of variation) only have MAYBE a quarter inch of liquid in the pan when it melts. I use about six teaspoons in a half pan, hardly able to be considered deep frying, especially given the fact that I highly doubt the butter ever gets hot enough to boil and "fry". There is more liquid in my foil pouch when I open up my butts than there is in my chicken and no one questions that as deep frying.
All that being said, I appreciate the discussion as a co-chair on the rules committee with Dave, George and Steve. There are several words that, in my opinion, KCBS uses in rules that should be defined. I also am of the opinion that the rules should include a section of defined words as well. These three are great candidates for that list.
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KCBS Member #14287
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02-14-2012, 08:46 PM | #28 | |
On the road to being a farker
Join Date: 08-03-08
Location: Houston, Baja Oklahoma
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Quote:
Note that in the second line of my post, which you quoted, I agreed with you that total immersion was the proper definition.
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[SIZE=2][I]El Rey de los Chingones[/I] TGCBA; IBCA; KCBS CBJ 'Original' Oklahoma Joe, 22" WSM, 'Matches my mood' [B]Black[/B] Thermapen [URL="http://elpistolero.qwiksilver.com"]My Brews & Ques[/URL][/SIZE] |
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02-14-2012, 09:22 PM | #29 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Then I guess we'll chalk it up to semantics, but I didn't say "definitive", I asked if it was definitive (enough to answer the OP's question).
Now I'm going bowling...
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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02-14-2012, 10:14 PM | #30 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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Butter braising chicken is NOT deep fat frying unless your immersing the chicken in a vat of 300º+ molten butter. (I don't think the results would be very satisfactory...) Braising is NOT frying.
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[B]Matt Armistead[/B] |
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