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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 10-26-2007, 01:19 PM   #1
watg?
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Default legal???

This may have already been asked and answered, if so I apologize. In a KCBS contest is it legal to use a microwave oven to heat the items in the box before turn in? Not to cook with, just to add some heat before heading to the judges. If it is illegal, does anyone have any tips or suggestions to get a warm product to the scoring table other than an insulated carrying bag?
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Unread 10-26-2007, 01:35 PM   #2
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Default I think it's a no-no

My gut feel is that it is NOT legal…. If I recall the only ‘fuel’ that is allowed is wood and charcoal…. Now if you have a microwave that runs on charcoal….
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Unread 10-26-2007, 01:47 PM   #3
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it is absolutly illegal to use anything to warm the food except a wood fired pit. You may hold in a cooler or kambro to keep it hot until prep time, but nothing using propane or electricity and that includes microwaves or gas fired ovens.

For me, during a contest, ribs, pork and brisket are usually coming out of a cooler after resting for a bit and are still to hot to handle, and chicken is coming right off the pit.

If needed, you may return it to your pit to set glazes and warm stuff up a bit before going into the boxes, but thats it.. NO ELECTRIC OR GAS.

honestly, if you use a cooler or kambro to hold the meats, there is NO reason to heat it up. They are very hot when the time comes. Also, keep in mind, the hotter the product when it goes into the box, the more they will wilt the greens. When u close the box, it becomes a little steamroom.
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Unread 10-26-2007, 01:50 PM   #4
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No way, Jose. Wouldn't want to wilt the garnish anyway. Food temp isn't a consideration in KCBS judging. Doesn't need to be hot. Appearance, Taste, Tenderness. Temp shouldn't come into play.

My $0.02.
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Unread 10-26-2007, 02:32 PM   #5
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Very illegal... so illegal that you'd get banned for 2 years from contests for that...

You could microwave a sauce... but NEVER EVER meat that was going into a turn in box.

my ribs and chicken come off the pit and into the box, the pork and brisket comes out of a cooler... and is so hot that I need to wear insulated gloves to pick it up. AS long as you aren't cutting or pulling meat too far in advance, you should be fine.
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Unread 10-26-2007, 02:35 PM   #6
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I didn't even know you could use a alternative heat sources to warm sauce.
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Unread 10-26-2007, 02:41 PM   #7
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Quote:
Originally Posted by Transformer BBQ View Post
Very illegal... so illegal that you'd get banned for 2 years from contests for that...

You could microwave a sauce... but NEVER EVER meat that was going into a turn in box.

my ribs and chicken come off the pit and into the box, the pork and brisket comes out of a cooler... and is so hot that I need to wear insulated gloves to pick it up. AS long as you aren't cutting or pulling meat too far in advance, you should be fine.

So, heating a sauce on a gas stove is legal, correct?
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Unread 10-26-2007, 02:45 PM   #8
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yes, you can heat a sauce on a gas stove
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Unread 10-26-2007, 02:45 PM   #9
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Quote:
Originally Posted by watg? View Post
So, heating a sauce on a gas stove is legal, correct?
Yes it is legal to use gas .i use a an electric hotplate to heat sauce which is legal as well
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Unread 10-26-2007, 02:59 PM   #10
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Quote:
Originally Posted by BBQchef33 View Post
it is absolutly illegal to use anything to warm the food except a wood fired pit. You may hold in a cooler or kambro to keep it hot until prep time, but nothing using propane or electricity and that includes microwaves or gas fired ovens.

For me, during a contest, ribs, pork and brisket are usually coming out of a cooler after resting for a bit and are still to hot to handle, and chicken is coming right off the pit.

If needed, you may return it to your pit to set glazes and warm stuff up a bit before going into the boxes, but thats it.. NO ELECTRIC OR GAS.

honestly, if you use a cooler or kambro to hold the meats, there is NO reason to heat it up. They are very hot when the time comes. Also, keep in mind, the hotter the product when it goes into the box, the more they will wilt the greens. When u close the box, it becomes a little steamroom.

I do the same thing, holding my finished products in the cooler before boxing. At dover we had a good spot out of the wind to build our boxes. The pork was to hot to handle coming out of the cooler. But, by the time it was pulled, sorted, sauced and boxed, there was no warmth left. So it went into the box at air temp. I was thinking, if I could zap that pile o pork in the micro, it would solve the problem. But, I had a funny feeling that it was not legal. thanks for the info.
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Unread 10-26-2007, 03:04 PM   #11
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By the time that it gets turned in, re-numbered, taken to the judges, opened and scored for appearance and passed around the judges table, chances are that it is not very hot anymore. I can't remember ever judging an entry that was HOT. Once in a while some warm ones, but most are pretty well cold.
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Unread 10-26-2007, 03:21 PM   #12
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I have always used charcoal to reduce or heat sauces. I might need to read the rules. LOL
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Unread 10-26-2007, 03:32 PM   #13
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Quote:
Originally Posted by BBQchef33 View Post
You may hold in a cooler or kambro to keep it hot until prep time,

What is a kambro?
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Unread 10-26-2007, 03:57 PM   #14
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That's what we call oversized coolers on casters.....
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Unread 10-26-2007, 04:08 PM   #15
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Thanx. Got any pix?
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