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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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Unread 04-07-2011, 02:32 PM   #31
boogiesnap
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Quote:
Originally Posted by brotherbd View Post
Just starting to use my UDS, but I do know mine will hold a low 150-160 temp for hours. I have had problems getting to go out with all air intakes closed and half of my vent holes covered. Seems a pan with water and bird bags would have no problem meeting the coal or wood heat source required by KCBS.

Blessings,


agreed, good point.

i should have thought a bit more before speaking...

my apologies to anyone who does in fact use this method. it does appear quite legal and not that far off from other BBQ deviations we use in competition.

best of luck to all!
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Unread 04-07-2011, 06:11 PM   #32
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In looking at the posts on this topic, at best, sous-vide probably falls into a gray area in the rules (at this point in time anyway). In other words we could all spend countless hours arguing about it to no avail. Leaving the rule issue aside for a moment, I truly feel the bigger issue could ultimately be food safety.

While there are almost certainly more experienced chefs than myself on this forum who could speak more eloquently about sous-vide safety, I do have several years of experience cooking proteins sous-vide, and I utilize a full-blown commercial sous-vide setup. I also have had formal training in commercial (restaurant) food safety.

The potential problem I see is that at a comp, it is going to be challenging to put in place two of the hallmarks of sous-vide cooking, i.e. precise temperature control and water-circulation to ensure that the food is uniformly cooked. By its very nature, sous-vide is an almost perfect technique for growing truly nasty bugs; low temperature and a moist, virtually anaerobic environment. And let us not forget that in some cases "comp" kitchens aren't quite as clean and free of cross-contamination as a well-run home or commercial kitchen. In other words, what you put in the "bag" may already have one strike against it from a food safety standpoint.

With careful temperature monitoring and proper attention to "cold spots", chicken, or any of the other three meats could certainly be cooked safely sous-vide at a comp; my concern is that the safety margin is much smaller than normal given the low-end temps, potentially long cook-times and very low-oxygen environment. In a commercial kitchen, sous-vide cooking temperatures are maintained, literally, to the 10th of a degree; in order to remain "legal" at a comp we have to utilize a much more variable heat source (i.e. wood/charcoal). I just hope that anyone who does cook sous-vide at a comp reads up on the technique, is aware of the potential dangers, and works to minimize them.

Just my .02; I am going to keep cooking my chicken in the pit until I see a "Water-Bagger" walk ahead of me at a comp.

Brian
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Unread 04-07-2011, 07:01 PM   #33
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I've cooked chicken that way when I was playing with breasts....
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