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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 02-14-2012, 08:04 AM   #1
roksmith
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Default 2012 Rules

With the new season getting underway with a fresh set of rules and a new board, I'd like to open a discussion on rule 8

8.Parboiling, deep-frying and sous-vide cooking competition
meat is not allowed.

I'm looking for a clear definition of the 3 illegal cooking methods.
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Unread 02-14-2012, 09:21 AM   #2
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From Wikipedia:

Sous-vide ( /suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F.

From Merriam-Webster dictionary:

Definition of PARBOIL
transitive verb: to boil briefly as a preliminary or incomplete cooking procedure

Definition of DEEP-FRY
transitive verb: to cook in deep fat

Definitive enough?
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Unread 02-14-2012, 09:53 AM   #3
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..not a huge fan of the definition of DEEP-FRY as that specific definition makes butter braising chicken illegal, but if those are the approved definitions, I can go with them.
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Unread 02-14-2012, 10:19 AM   #4
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They are simply "dictionary" definitions. I know we all interpret things a bit differently and that's where the trouble starts; I, for one, would venture to say that deep frying would be total immersion in fat and if you don't quite cover those thighs, it's not really deep frying

And so it begins...
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Unread 02-14-2012, 10:30 AM   #5
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I'm going to go on a limb and say unless it involves a big pot of oil they aren't going to call it "deep frying." AND... if they do... there will be TONS of DQs... and some really hacked off cooks...
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Unread 02-14-2012, 10:32 AM   #6
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Fry :to cook in a pan or on a griddle over direct heat, usually in fat or oil.
Most smokers aren't direct heat....
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Unread 02-14-2012, 10:38 AM   #7
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Quote:
Originally Posted by Fat Woody View Post
Definition of DEEP-FRY
transitive verb: to cook in deep fat

Definitive enough?
Got to agree with the others...this isn't definitive at all. How deep is deep?

Deep-Fry has to mean total immersion.
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Unread 02-14-2012, 10:39 AM   #8
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Ok, so I cook my chicken hot in a aluminum half pan with butter On a roaring hot kettle then I foil that pan half way thru as ive also seen many cooks do. So instead of butter I put oil in there. What's the difference?
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Unread 02-14-2012, 10:43 AM   #9
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Interesting how frying is legal and long as it's not deep..and you can submerge your chicken in fat as long as it's not frying. My method doesn't currently involve either of those anyways, but it IS February and seems like a good time to talk about it.
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Unread 02-14-2012, 11:00 AM   #10
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Just to throw oil on the fire (we need a stirring smiley), I would think that the butter used with chicken doesn't get hot enough to be considered frying but I wonder if you could consider it parboiling? Julie
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Unread 02-14-2012, 11:02 AM   #11
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Quote:
Originally Posted by roksmith View Post
..not a huge fan of the definition of DEEP-FRY as that specific definition makes butter braising chicken illegal, but if those are the approved definitions, I can go with them.
Are you implying that butter braised chicken is barbecue?
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Unread 02-14-2012, 11:03 AM   #12
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Quote:
Originally Posted by roksmith View Post
Interesting how frying is legal and long as it's not deep..and you can submerge your chicken in fat as long as it's not frying. My method doesn't currently involve either of those anyways, but it IS February and seems like a good time to talk about it.
My method doesn't involve those techniques either. When I enter a barbecue contest I cook barbecue.
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Unread 02-14-2012, 11:08 AM   #13
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Quote:
Originally Posted by Smoke Ring View Post
My method doesn't involve those techniques either. When I enter a barbecue contest I cook barbecue.
Then teach us obi-wan
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Unread 02-14-2012, 11:22 AM   #14
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The key isn't really the depth, but rather the heat level. Frying requires high heat, 300+ plus, or at least hot enough to cause water in the food to boil out. Using oils at lower temperatures is oil poaching, and I think is legal as per the rules.

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Unread 02-14-2012, 12:06 PM   #15
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Quote:
Originally Posted by Smoke Ring View Post
Are you implying that butter braised chicken is barbecue?
About as much as foil wrapped ribs.

But both win quite often.
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