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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 04-26-2011, 07:20 PM   #1
DavidLSI
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Default Competition calls for a burger entry...

I have entered an Outdoor Cooking Contest next month. The four meats for this are different than the normal four and include a burger.

Has anyone here have any idea what the judges may expect as far as doneness?

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Unread 04-26-2011, 07:56 PM   #2
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Quote:
Originally Posted by DavidLSI View Post
I have entered an Outdoor Cooking Contest next month. The four meats for this are different than the normal four and include a burger.

Has anyone here have any idea what the judges may expect as far as doneness?

Thanks
DavidLSI
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Unread 04-26-2011, 08:05 PM   #3
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I would think slight pink center med well would be acceptable but who knows
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Unread 04-26-2011, 10:45 PM   #4
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Quote:
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I would think slight pink center med well would be acceptable but who knows


This sounds good to me also.

Do you plan on grinding up a Wagyu Brisket? ;p
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Unread 04-26-2011, 11:24 PM   #5
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Most burger comps I've entered require at least medium doneness.
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Unread 04-26-2011, 11:55 PM   #6
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You may want to check with the organizers, the USDA requirement for safe internal temperature of ground meat is 160F. Best to make sure that the organizer is flexible on a pink center.
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Unread 04-27-2011, 12:08 AM   #7
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Pink would be my plan, or whatever temp is required. Grind your own. Do a mix of 50% Brisket and 50% Tenderloin Chain Meat. Both trimmed pretty well.
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Unread 04-27-2011, 03:10 AM   #8
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I'd agree with the pink center for beef.

Last year we did a similar competition and mixed beef with pork chorizo in a 3/1 ratio. We made sure to cook them well done because of the ground pork. It worked out well.
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Unread 04-27-2011, 08:19 AM   #9
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The more and exotic toppings are what win burger contests!
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Unread 04-27-2011, 09:05 AM   #10
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Quote:
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The more and exotic toppings are what win burger contests!
Proscuitto, Gruyerre and Morel Mushrooms?
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Unread 04-27-2011, 09:49 AM   #11
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Quote:
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Proscuitto, Gruyerre and Morel Mushrooms?
Iberico Ham, Arugula, Heirloom tomatos, Garlic Aioli spread....
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Unread 04-28-2011, 03:09 AM   #12
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This is what we turned in at an event in 2009. It took 2nd.
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Unread 04-28-2011, 10:24 AM   #13
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I would contact Skip and beg him for the Skippy Burger recipe.
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Unread 04-28-2011, 10:56 AM   #14
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Quote:
Originally Posted by Sawdustguy View Post
I would contact Skip and beg him for the Skippy Burger recipe.
I did a quick search and found it at

http://www.facebook.com/note.php?not...1369935&ref=mf

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