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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 07-30-2012, 09:39 PM   #1
weatherman
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Default Just wondering

I was part of a competition team for a little bit and learned alot. I have not done it for a bit though and I thought about branching out and trying it myself at some local comps. My problem is that I don't really remember at what temperatures the meats should be. I have my thoughts but it is possible that I am mixing them up. Is there a time/temp/characterization of meat table anywhere that could be used as a reference?
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Unread 07-30-2012, 09:49 PM   #2
Butt Rubb'n BBQ
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Just google food temp chart and you will get what you are looking for but don't get fooled buy it because in comp cooking the temps for done ness are a bit higher. For example a food chart will say pork is well done at 170 but a pit master will go to 195 and a bit higher.
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Unread 07-30-2012, 09:54 PM   #3
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On your big meats, cook to the feel of the meat. It's done when you probe it and it feels like buddah.
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Unread 07-30-2012, 09:59 PM   #4
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google.. don't know why I didn't think of that. I knew pork was to be around the 195 mark but the other ones ie chicken, and beef (especially the beef) are lost. I feel like a blonde lol (no offense to blondes.)
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