Does KCBS have an Offical Definition...

Wizards of 'Que · 01-23-2008, 10:17 AM

of BBQ?

River City Smokehouse · 01-23-2008, 10:36 AM

Here is what I found.

12) Bureaucratese. According to the Code of Federal Regulations, Title 9, Chapter III, Part 319, Subpart C, Section 319.80, revised: 1/1/1985 "Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat." This is the definition used by the rules of the Kansas City Barbecue Society (KCBS).

Source: Click Here

Wizards of 'Que · 01-23-2008, 10:51 AM

This definition seems makes panning, steaming, wrapping in foil illegal. None of the practices use "the direct action of dry heat".

Ford · 01-23-2008, 11:47 AM

Quote:

Originally Posted by River City Smokehouse

Here is what I found.

12) Bureaucratese. According to the Code of Federal Regulations, Title 9, Chapter III, Part 319, Subpart C, Section 319.80, revised: 1/1/1985 "Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat." This is the definition used by the rules of the Kansas City Barbecue Society (KCBS).

Source: Click Here

I do not beleive this is a KCBS definition. Iv'e never seen it in any material from the KCBS. This is a direct quote from some FDA or USDA federal agency. Not sure which one but I've seen it before.

motoeric · 01-23-2008, 02:56 PM

Quote:

Originally Posted by Ford

I do not beleive this is a KCBS definition. Iv'e never seen it in any material from the KCBS. This is a direct quote from some FDA or USDA federal agency. Not sure which one but I've seen it before.

It came from this site:

http://www.amazingribs.com/tips_and_...e_defined.html

The person that quoted it posted the link.

Eric

01-23-2008, 10:17 AM	#1
Wizards of 'Que On the road to being a farker Join Date: 01-06-08 Location: Hot Springs, AR Downloads: 0 Uploads: 0	Does KCBS have an Offical Definition... of BBQ? __________________ Fred [URL="http://www.wizardsofque.com"]www.wizardsofque.com[/URL] Home of Big Red, "the Manly Man" cooker and Ole Hickory SDL-x, FE 100, Backwoods Fatboy

01-23-2008, 10:36 AM	#2
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	Here is what I found. 12) Bureaucratese. According to the Code of Federal Regulations, Title 9, Chapter III, Part 319, Subpart C, Section 319.80, revised: 1/1/1985 "Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat." This is the definition used by the rules of the Kansas City Barbecue Society (KCBS). Source: Click Here __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

01-23-2008, 10:51 AM	#3
Wizards of 'Que On the road to being a farker Join Date: 01-06-08 Location: Hot Springs, AR Downloads: 0 Uploads: 0	This definition seems makes panning, steaming, wrapping in foil illegal. None of the practices use "the direct action of dry heat". __________________ Fred [URL="http://www.wizardsofque.com"]www.wizardsofque.com[/URL] Home of Big Red, "the Manly Man" cooker and Ole Hickory SDL-x, FE 100, Backwoods Fatboy

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