Turn in temps.

[NCGrimbo]

While reading about wishinfishin's rib woes, I got to wondering about temp of the meat at turn in time. I've not been in any competitions, so I have no frame of reference for this subject. I'm just wondering how hot or cold is the meat by the time the judges bite into it? I figure that you can't guarantee that it will be smoking hot by the time they bite into it. Especially if yours is one of the last ones sampled.

[The_Kapn]

Judges do not expect smoking hot product right off the cooker.
There is a normal process of cooling from the time the meat is removed from the pit, through prep, and then the actual distribution process in the tent.

"Warm" and "fresh" is probably the normal expectation.

Some things can be done to help.
Keep prep time to a minimum. Experience and efficiency are the key here.
Get and stay organized with all your tools and stuff handy.
Find a "flow" that works for your team.
Avoid leaving the product out while your work on the "other" sample. Cover with foil, place on top of cooker or something to help hold heat while you work on that second Butt (or whatever) to select the best.
Avoid finishing the prep real early. Goal is to finish and walk to turn-in on time.
If desired, use towels or those fancy insulated blankets or carriers to hold the heat during transit.

Basically, don't stress over it. Just be efficient.

Now, COLD is a turnoff. The last time I judged, I had a couple of entries that seemed to come from a refig or cooler. WTF?
COLD is rare though.

Just my nickle--FWIW.

TIM

[smokincracker]

My pork & brisket boxes are so hot you can hardly hold the bottom of the box to walk to the turn-in. Next contest I'm at watch "Army Man" Doug AKA "Crackers Pit Minder" run to the turn-in table as his HAND is cookin. (you got to know him)

I know I'm just not right for sayin that...

[spicewine]

How Cruel to give a one armed guy a hot plate to carry!!!

[G$]

Originally Posted by The_Kapn

Judges do not expect smoking hot product right off the cooker.
TIM

Thanks for posting this. I like very hot food personally, and have always wondered about the expectations and experiences 15 minutes after food is boxed.

It is in fact one of the things I stressed about in my first and only mini comp.

[CharlieBeasley]

Doug does more with one hand than I can with two! So hot at delivery?

[HoDeDo]

Speed and efficency are key. Judges expect the food to be warm - I would get it to the judging tent with as much heat retained as possible... It is going to get put on a tray, waiting for 5 other entries to join it, get re-numbered, and carried to a table. Each sample is going to get judged.... starting with appearance -- so we are talking some potential serious time delay; depending on how well the sponsors run the competition.

I pre-prep all my trays with thier garnish, leaving a damp cloth in to keep the lettuce fresh. I also precut sprigs of parsley and keep them in ice water to keep them fresh as well - so I dont have to worry about cutting any while I am traying out the food. I am able to add my meat, and grap the "final touch" garnish and get the lid closed and food on the way. In the pic I attached, you can see the sprig tray at the top of the table. and the pork tray 1/2 foiled to keep everything Im not working with warm...

After our first contest last year, I quit using traditional garnish for the pork and brisket. KCBS rule changes allowed us to make the garnish optional. Every lil bit of time helps.

osage4.jpg

[Bigmista]

Are you saying you don't garnish anymore?

[Pigs on The Run]

hey andy where are the gloves

[Sawdustguy]

If I am not mistaken. Per the KCBS rules there are to no points to be added or deducted due to the temperature of the food when judged.

[HoDeDo]

Originally Posted by Bigmista

Are you saying you don't garnish anymore?

I don't garnish my pork or brisket.... I put in a nice bed of meat.

On the chicken and ribs.... I still garnish - I think the box just looks a little better on those, since they dont fill out the box.

And, my scores on Appearance on the ungarnished boxes has been solid... Mokan does this too sometimes, and I believe his scores are consistant with or without the garnish.... Wayne?

[HoDeDo]

Originally Posted by Pigs on The Run

hey andy where are the gloves

Nice Catch!!! Fark. I actually blew the latex gloves out all the time due to my fat fingers. I just washed incessantly. Now I have found the Nitrile gloves ( usually purple or blue) they are much thicker, have a texture for grip and work MUCH better

I highly suggest them.

[ThomEmery]

I have Judged once and do not remember anything being Cold or cool
It was as expected 15 or so min off the smoker

[Sawdustguy]

Originally Posted by HoDeDo

KCBS rule changes allowed us to make the garnish optional. Every lil bit of time helps.

I believe that garnish has always been optional.

[Jeff_in_KC]

Originally Posted by HoDeDo

Nice Catch!!! Fark. I actually blew the latex gloves out all the time due to my fat fingers. I just washed incessantly. Now I have found the Nitrile gloves ( usually purple or blue) they are much thicker, have a texture for grip and work MUCH better

I highly suggest them.

I just bought a box of the purple nitrile gloves, Andy. Haven't had a chance to try 'em out yet but I'm glad to hear good things about them. I was frustrated with the thin non-latex gloves last year. Tore as many while putting them on as I did actually wear!