Contracted Cookers
is one Smokin' Farker
Was wondering if anybody else. had up and down scores. useing only the muscle for center attraction.
Oh boy here we goThe reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
Isn't that an issue for the table captain and Rep to determine whether a DQ is in order, rather than for individual judges to "punish" the cook for their assumption by issuing low scores?The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.
Uh oh... Here we really go... :icon_bugeyed :icon_shy I'm sure Paul Kirk will be on here soon to edumacate us all. :icon_shock1:I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.
Does the MM smell different if cooked separate rathen than whole?Hahahahaha!!! :icon_shy:icon_shy:icon_shy
I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!
And that's something to be proud of?
Isn't that an issue for the table captain and Rep to determine whether a DQ is in order, rather than for individual judges to "punish" the cook for their assumption by issuing low scores?
According to the class I just took, parting meat is a DQ. If a judge feels that any entry gets a DQ, the new rules are to give the DQ score (1), then judge the taste/tenderness as if it weren't a DQ, then, after taste and tenderness, report your findings to the TC, and wait for the rep to handle it. At that point all judges at the table may change their scores to DQ, and the Taste/Tenderness scores stand. Sounds like crap to me, as your taste/tenderness scores should be able to change too.
Anyway, we were also instructed to expect MM and expect it to look like it was parted, but don't DQ for it, because cooks are very good at making it look that way. If you still have doubts, ask the TC / Rep. There were BoD members at the class. Sounds like some judges need to be updated on the current rules.
Me? I'm for the appearence scores going away!
dmp
I think standard practice is to consult the TC and the Rep prior to writing a 1 on the score sheet... not after.
Wow judging instructions change often. In 07 I was instructed to give it the app score that I would have if not a DQ, then after all of the judges wrote down their app score - ask the TC about it, then the TC would get a judgment from the rep. At that point if the rep declared it as illegal all the judges would change their app scores to 1's.