|
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. |
|
Thread Tools |
07-07-2009, 12:28 PM | #106 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
|
The responses that I have received from folks in the know... Their direct quote was "illegal. illegal, illegal!!!!!"..... My thinking is if the reps are afraid to step up here and not respond, as I can understand why they don't or won't do it... That maybe the BOD should address this issue. Si I guess I can ask Mike that too. Although, my understanding is that this BOD meeting they might be a little busy with more pressing issues!!!
__________________
cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
|
07-07-2009, 12:38 PM | #107 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
|
like when the next meeting is
__________________
Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
|
07-07-2009, 01:02 PM | #108 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
|
I was thinking... Which bar they were going to be going to after the meeting... Of course I am just kidding.... As I respect my leaders...
__________________
cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
|
07-07-2009, 01:26 PM | #109 |
Full Fledged Farker
Join Date: 02-20-08
Location: Lynchburg, TN
|
Hey, Scottie, sorry we won't be seeing you in Kettering!
Just found this post and saw what it was about and yeah, I think you are right. The Board may have to make a ruling because I would have said "legal" My reasoning is that sauce is being added, then put back on to stay warm, not cook more. Sort of like a holding area. NOW . . . will it cook more? Guess it depends on the temp of the cooker. I would think if it is the near the temp of the meat, it wouldn't cook more, just hold it. To me it goes back to the honor system, you could cheat and cook it more, but I really don't see how that would help to cook more after saucing. I guess I may have to go back to Rep school after this. Phillip |
|
07-07-2009, 02:51 PM | #110 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
|
Putting sauced pork that has been pulled, sliced, chunked or parted in any way back into a cooker would have the effect of glazing the meat because the cooker is a heat source.
I really don't get the mystery here. Putting pork that has been parted in any way, shape or form, back onto any kind of heat source is cooking. You can call it whatever else you like but if there's an active heat source in the vessel into which you are placing the meat, it is cooking and that is a violation of the rule.
__________________
Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
|
07-07-2009, 05:20 PM | #111 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
|
Quote:
Placing a butt in the same cambro/cooler as a brisket is putting meat in a box with an active heat source. Therefore by your definition cooking Keeping meat warm for turn in is cooking no matter what the heat source following that definition. Or do you mean a fire tended and maintained at a certain temperature? If my box is shut down and only carrying residual heat from the prior cook is it an active heat source? What makes it different then my brisket and pork butt in the cambro? I'm not looking to blur the rule but I feel that the current interpretation here is creating a stricter tolerance on a friendly rule. In essence this can't be answered without defining the word cooking. Thats why the reps are shying away.
__________________
Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
|
|
07-07-2009, 05:48 PM | #112 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
|
Quote:
There is literally no difference between taking a 1/2 alum of processed pork and putting it in a warm pit vs. putting in a warm cambro. I guess it seems silly that it is illegal (esp. when it is legal with brisket). |
|
|
07-07-2009, 06:20 PM | #113 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
|
Well, then I guess just to be safe, anyone who wants to keep their meat warm and be certain of not breaking the rules should just put their meat in a cooler/Cambor with a brisket to keep warm instead of the pit. Looks like you've found the perfect solution.
__________________
Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
|
07-07-2009, 06:22 PM | #114 | |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
|
Quote:
Except for the fact that the rule states that you cannot cook a parted pork butt and there is no such rule for brisket.
__________________
Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
|
|
07-07-2009, 07:38 PM | #115 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
|
Quote:
__________________
Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
|
|
07-07-2009, 09:13 PM | #116 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
|
Regardless of what the intent of the rule is or was, it is superseded by the servsafe rule as listed in the KCBS official rules. I personally do not know of a way to generate a temperature of 140 degrees F in any cambro without the introduction of a heat source. DO YOU? I would offer good odds that the BOD will come down on the side of holding temps must be 140 wheather parted or not. It becomes a legal issue because of food bourn illnesses. By the way, the high holding temperature refers to the air temperature in which the potentially hazardeous material is being held. The time and low end temp refer to the internal temperature of the potentially hazardeous material. The high temp of the reheat refers to the internal temperature. g) After cooking, all meat : i) Must be held at 140° F or above OR ii) Cooked meat shall be cooled as follows: (1) Within 2 hours from 140° F to 70° F and (2) Within 4 hours from 70° F to 41° F or less (3) 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. |
|
07-18-2009, 12:27 PM | #117 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
|
The KCBS Board of Directors has ruled on the parted pork issue. Here is their statement from the Quick Notes From The Board July 15, 2009:
The Board discussed the issue of preparing pork (slicing, pulling, parting etc.) after it has been cooked and putting it back in the smoker with sauce to re-heat. The Board stated this is a violation of the rules. This should pretty much end any speculation or misinterpretation of that rule.
__________________
Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread | barbefunkoramaque | Q-talk | 51 | 07-09-2017 09:53 PM |
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread | Pitmaster T | Q-talk | 32 | 09-16-2011 05:44 PM |
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then | Butt_Pirate | Q-talk | 10 | 07-03-2011 10:55 AM |
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do | fireman_pete | Q-talk | 45 | 08-30-2010 10:39 AM |
Seperating Brisket Before cooking? | mrichard | Competition BBQ | 14 | 04-30-2010 08:09 PM |
|
|