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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 02-14-2012, 12:36 PM   #16
Fat Woody
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Quote:
Originally Posted by El Pistolero View Post
Got to agree with the others...this isn't definitive at all. How deep is deep?

Deep-Fry has to mean total immersion.
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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Old 02-14-2012, 01:57 PM   #17
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Originally Posted by Sledneck View Post
Then teach us obi-wan
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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Old 02-14-2012, 02:17 PM   #18
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Quote:
Originally Posted by Smoke Ring View Post
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?
Here we go again
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Old 02-14-2012, 02:27 PM   #19
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Quote:
Originally Posted by Smoke Ring View Post
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?

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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Old 02-14-2012, 03:07 PM   #20
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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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Old 02-14-2012, 03:25 PM   #21
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Oh I don't know, I could go for a crazy hijack right about now!

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Old 02-14-2012, 03:28 PM   #22
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Damn! Just when I was about to perfect my pulled pork funnel cakes too...
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Old 02-14-2012, 06:15 PM   #23
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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.

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Old 02-14-2012, 06:31 PM   #24
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You Farkers need to bowl or Ice fish in the winter
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Old 02-14-2012, 07:15 PM   #25
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Quote:
Originally Posted by roksmith View Post
With the new season getting underway with a fresh set of rules and a new board, I'd like to open a discussion on rule 8

8.Parboiling, deep-frying and sous-vide cooking competition
meat is not allowed.

I'm looking for a clear definition of the 3 illegal cooking methods.
would be a lot harder to explain having a demi-water oven in ones cook site though I do believe......if you want a clean explination of the rules, as written, write the board member who is on the rules committee and ask them....I am sure that you will get a clear definition of the rules....
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Old 02-14-2012, 08:31 PM   #26
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Quote:
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You Farkers need to bowl or Ice fish in the winter
Now that there is FUNNY! Thanks for the chuckle BBS!
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Old 02-14-2012, 08:39 PM   #27
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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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Old 02-14-2012, 08:46 PM   #28
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Quote:
Originally Posted by Fat Woody View Post
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.
I did read your post...I quoted you because you said definitive.

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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Old 02-14-2012, 09:22 PM   #29
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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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Old 02-14-2012, 10:14 PM   #30
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Quote:
Originally Posted by roksmith View Post
..not a huge fan of the definition of DEEP-FRY as that specific definition makes butter braising chicken illegal, but if those are the approved definitions, I can go with them.
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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