Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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
Old 04-07-2011, 01:32 PM   #31
Babbling Farker
Join Date: 04-22-10

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.


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!
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote

Old 04-07-2011, 05:11 PM   #32
Found some matches.
Join Date: 02-16-11
Location: Laingsburg, MI

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.

[B][SIZE=2][FONT=Arial][COLOR=blue]Spruce Ridge Smokers [/COLOR][/FONT][/SIZE][/B][B][SIZE=2][FONT=Arial][COLOR=blue]Competition BBQ Team[/COLOR][/FONT][/SIZE][/B]
[B][SIZE=2][FONT=Arial][COLOR=blue]Member KCBS (CBJ #7324) / GLBBQA / Bbq-Brethren[/COLOR][/FONT][/SIZE][/B]
[B][SIZE=2][FONT=Arial][COLOR=blue]Inventor of the Klose Digital Draft Control Rod (KDDCR)[/COLOR][/FONT][/SIZE][/B]
[B][SIZE=2][FONT=Arial][COLOR=blue]Klose Family Reunion Offset Pit (Significantly Modified)[/COLOR][/FONT][/SIZE][/B]
[B][FONT=Arial][COLOR=#0000ff]Favorite Competition BBQ Quote (Liam Neeson):[/COLOR][/FONT][/B]
[B]"[/B]I have a particular set of skills; skills that I have acquired over a very long career. Skills that make me a nightmare for people like you."
Spruce-Ridge-Smokers is offline   Reply With Quote

Thanks from:--->
Old 04-07-2011, 06:01 PM   #33
is one Smokin' Farker

kcmike's Avatar
Join Date: 02-09-11
Location: Kearney, MO

Originally Posted by Scottie View Post
I've cooked chicken that way when I was playing with breasts....
Mike Trump
Owner & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22˝" WSM
Oaklahoma Joe 20x40
22˝" Weber Kettle
kcmike is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sous-Vide is Simple! and Cheaper! woodpelletsmoker Gravity Fed smokers and Grills 0 07-26-2011 08:05 PM
MOINKS pron (Sous Vide then BBQ'd) Ryan Abood Q-talk 17 02-10-2011 01:50 PM
homemade sous vide for $75 bingo1912 Q-talk 11 11-30-2010 09:54 PM
Redneck Sous-Vide: Tri-tip Rodney Q-talk 7 04-22-2010 01:10 PM
Redneck Sous-Vide: Ribeyes Rodney Q-talk 12 04-06-2010 08:55 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 11:03 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.