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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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Old 02-21-2013, 07:46 AM   #1
hogzgonewild
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Default Crazy Thought

Let me preface this with...NO I did not actually think to try this, it was just one of those bored 7am thoughts at work...

Now,
If someone wanted to turn in a KCBS rib box, with a layer of gold leaf on top of the ribs as the "sauce".....would it be legal?

Could you consider it your "sauce" or "rub"?

Hey, Judges are always saying you need a thin, shine coat of sauce! ;)
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Old 02-21-2013, 08:29 AM   #2
Pigs on Fire
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Foreign Object.


Why didn't you think of this at Young Harris and do it????
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Old 02-21-2013, 08:57 AM   #3
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Damn! You took 1st in ribs at YH...now you want to add gold! You crazy!
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Old 02-21-2013, 09:28 AM   #4
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My first thought was foreign object too...But the rules aren't straight forward...what's to say BBQ sauce is not a foreign object? It's not meat?

If the rule is "something added during the cooking process to enhance the color or flavor...," I think gold leaf could apply? Heck, they put it on cakes and other food!

And no that wasn't my secret at Young Harris....I've just got to stay one step ahead of you all! ;) I'm hoping I can pull out another victory this weekend and get "Rib King" on my new business cards.
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Old 02-21-2013, 09:32 AM   #5
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Is it cold and snowy in Georgia? It sounds like cabin fever has set in.
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Old 02-21-2013, 09:50 AM   #6
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Quote:
Originally Posted by hogzgonewild View Post
I'm hoping I can pull out another victory this weekend and get "Rib King" on my new business cards.
Where you at this weekend? I'll be judging Sam's Club at Daphne, AL.
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Old 02-21-2013, 09:55 AM   #7
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you could always use this too....

http://trendland.com/color-your-food-with-food-finish/

discussed here:

http://www.bbq-brethren.com/forum/sh...d.php?t=119153
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Old 02-21-2013, 10:07 AM   #8
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I'd say, tell the reps what you plan ahead of time so judges can be reminded that edible "sauce or rub", not pooled or chunked, is legal. Gold leaf in sheets may be questionable but gold leaf sprinkled like a finishing rub should be good. Look forward to hearing of your results.

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Old 02-21-2013, 10:18 AM   #9
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With gold at $1,600 an ounce, your ribs are going to start making SRF briskets look like bargins. (Seriously, I think anything over 1/8 of an inch wide could be considered a foreign object, vs. say chunks of something in a sauce.) Maybe gold sparkles in the sauce would be legal though.
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Old 02-21-2013, 10:59 AM   #10
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I think you guys may be on to something with the Gold finishing rub or sauce.....Just think, I could make my Chicken or Ribs look like a Ranger bass boat!

Yes...Cabin Fever had set in...In order to leave in a timely manner to head to Competition tonight, I got here at 5am.

Uncle Bud's - I'll be trying my hand at Perry for my first GBA.
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Old 02-21-2013, 12:04 PM   #11
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works better if you marinade the cook with it

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Old 02-21-2013, 12:07 PM   #12
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Blinged out ribs..now that's thinking outside the box..I'd like to see the judges faces when they open the box.
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Old 02-21-2013, 12:08 PM   #13
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Really fellers. It took 10 replies before this got posted? Alla Y'alls is slackin' off...




Quote:
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works better if you marinade the cook with it

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Old 02-21-2013, 12:55 PM   #14
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"Foreign Object"

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Old 02-21-2013, 01:23 PM   #15
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Quote:
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Really fellers. It took 10 replies before this got posted? Alla Y'alls is slackin' off...
Well, this aint the wood pile, ya know.
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