Turn-in Meat Temperature

musicmanryann · 08-26-2008, 02:00 PM

One thing we struggled with during our first competition was keeping the meat warm when putting our boxes together. Does anyone else struggle with this, and if so/not what do you do? How important is meat temp when judges taste your meat?

Todd Ras · 08-26-2008, 02:08 PM

I'm new as well, but from what some have told me is they carry their boxes in insulated carriers like my wife uses for her dishes....maybe pyrex stuff. Not sure, if thats right or not.

Que'inKC · 08-26-2008, 02:10 PM

We usually don't worry about it too much...We don't usually start preparing the boxes until about 15min until turn-in and our meat is usually really hot (right out of cooler) at that point.

Rightstuff · 08-26-2008, 02:18 PM

Quote:

Originally Posted by Que'inKC

We usually don't worry about it too much...We don't usually start preparing the boxes until about 15min until turn-in and our meat is usually really hot (right out of cooler) at that point.

I agree with Jeff.

musicmanryann · 08-26-2008, 02:30 PM

Quote:

Originally Posted by Rightstuff

I agree with Jeff.

Do you think though, that judges mark down if they taste meat that is on the cooler side?

goodsmokebbq · 08-26-2008, 02:47 PM

They are not supposed to specifically mark you down for cold food, but warm / hot sure tastes better.

G$ · 08-26-2008, 03:33 PM

I doubt a judge has ever tasted our turn ins hot, despite the temperature they may be going in to the box.

GaryT1 · 08-26-2008, 03:41 PM

I agree. By the time the turn table people change the number and get 6 on a tray and then get it to the table captains, its already cooled off quite a bit. Then when they open it for appearance, all the heat is gone.
We use a large towel when it cool out and a smaller one when its hot. This seems to work fine.
The insulated things are best, but cost more.

Good Luck.....sounds like you got bitten by the BBQ bug! :-)

GaryT1

Podge · 08-26-2008, 03:41 PM

i don't worry about it. regardless of how hot it is going into the box, it'll cool down quite a bit by the time the judge actually chomps down on it. When i practice, i let my samples set out for about 45 minutes to see how it is too at that time.

Bbq Bubba · 08-26-2008, 04:04 PM

Warm food for turn-ins is preferred but remember, your laying your warm meat on cold lettuce or parsley, kinda defeats the purpose.

backporchbbq · 08-26-2008, 04:38 PM

I would agree, we don't start putting the food in the boxes until 15 mins before. Besides the Pulled pork, which takes longer to prepare. The judges can't get food that is piping hot.

Question for judges, do you have any idea how long it takes from when we turn in our boxes until it hits your table?

Also when doing the kid Q I never got something hot. By the time they present all of them for appearance and then go around again to put the food on your card and you get to eat is 10 mins. I would be interested in seeing how long the entire thing actually takes from box to mouth of the judge.

Alexa RnQ · 08-26-2008, 04:46 PM

We've never worried about it. When we practice cook at home, we wait a fair interval and re-sample the meat to see how the texture changes as it cools. I've never used any special carrier for the turn-in box, but I don't waste any time getting it there either.

CajunSmoker · 08-26-2008, 06:17 PM

Quote:

Originally Posted by backporchbbq

I would agree, we don't start putting the food in the boxes until 15 mins before. Besides the Pulled pork, which takes longer to prepare. The judges can't get food that is piping hot. I've had one piece of chicken that I would have called hot. Everything else has been lukewarm at best.

Question for judges, do you have any idea how long it takes from when we turn in our boxes until it hits your table? At the comps I judged at, they were on our table within 15min of turn in time.

Also when doing the kid Q I never got something hot. By the time they present all of them for appearance and then go around again to put the food on your card and you get to eat is 10 mins. I would be interested in seeing how long the entire thing actually takes from box to mouth of the judge.

....

The_Kapn · 08-26-2008, 06:23 PM

The vast majority of the turn-in's I have judged have been "luke warm", kinda like room temperature. That is just the reality of the time line from cooking to the actual eating. No problem, no big deal.

I have had 2 (maybe 3) entries that were "stone cold", like in they came right out of the refrig or off of ice. I mean COLD.
I have no idea why.
But, they did not taste good and the texture left a lot to be desired.
Rare.

TIM

Smoky River BBQ · 08-26-2008, 06:44 PM

I recently judged a backyard contest, and I know that the boxes were in the judges area within 10 minutes of turn in time. However, the boxes also sat on a table for another 10 minutes or so before they were presented to us. No one's fault, it just took that long to get through the samples. The ones towards the end were not cold, but more like room temperature. I did not see one sample that was warm, let alone hot. I don't believe that it took away much, if any, from the taste or texture of the samples, though.

08-26-2008, 02:00 PM	#1
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	Turn-in Meat Temperature One thing we struggled with during our first competition was keeping the meat warm when putting our boxes together. Does anyone else struggle with this, and if so/not what do you do? How important is meat temp when judges taste your meat?

08-26-2008, 02:08 PM	#2
Todd Ras On the road to being a farker Join Date: 08-19-08 Location: Spring Hill, KS Downloads: 0 Uploads: 0	not sure I'm new as well, but from what some have told me is they carry their boxes in insulated carriers like my wife uses for her dishes....maybe pyrex stuff. Not sure, if thats right or not.

08-26-2008, 02:10 PM	#3
Que'inKC is one Smokin' Farker Join Date: 12-27-07 Location: Blue Springs, MO Downloads: 0 Uploads: 0	We usually don't worry about it too much...We don't usually start preparing the boxes until about 15min until turn-in and our meat is usually really hot (right out of cooler) at that point. __________________ Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B]

08-26-2008, 02:47 PM	#6
goodsmokebbq is one Smokin' Farker Join Date: 09-17-07 Location: Rochester, NY Downloads: 0 Uploads: 0	They are not supposed to specifically mark you down for cold food, but warm / hot sure tastes better. __________________ Brian "Technical skill is mastery of complexity while creativity is mastery of simplicity." Christopher Zeeman http://www.goodsmokebbq.com http://www.roccityribfest.com http://www.nybbqchamp.com Weber Performer, Red Weber Curb Rescue, Smokey Joe Upgraded Backwoods Party, 22" WSM AKA "Token"

08-26-2008, 04:04 PM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Warm food for turn-ins is preferred but remember, your laying your warm meat on cold lettuce or parsley, kinda defeats the purpose. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

08-26-2008, 03:33 PM	#7
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	I doubt a judge has ever tasted our turn ins hot, despite the temperature they may be going in to the box.

08-26-2008, 03:41 PM	#8
GaryT1 Found some matches. Join Date: 07-24-08 Location: Wichita, Ks Downloads: 0 Uploads: 0	I agree. By the time the turn table people change the number and get 6 on a tray and then get it to the table captains, its already cooled off quite a bit. Then when they open it for appearance, all the heat is gone. We use a large towel when it cool out and a smaller one when its hot. This seems to work fine. The insulated things are best, but cost more. Good Luck.....sounds like you got bitten by the BBQ bug! :-) GaryT1

08-26-2008, 03:41 PM	#9
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	i don't worry about it. regardless of how hot it is going into the box, it'll cool down quite a bit by the time the judge actually chomps down on it. When i practice, i let my samples set out for about 45 minutes to see how it is too at that time.

08-26-2008, 04:38 PM	#11
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I would agree, we don't start putting the food in the boxes until 15 mins before. Besides the Pulled pork, which takes longer to prepare. The judges can't get food that is piping hot. Question for judges, do you have any idea how long it takes from when we turn in our boxes until it hits your table? Also when doing the kid Q I never got something hot. By the time they present all of them for appearance and then go around again to put the food on your card and you get to eat is 10 mins. I would be interested in seeing how long the entire thing actually takes from box to mouth of the judge. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

08-26-2008, 04:46 PM	#12
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	We've never worried about it. When we practice cook at home, we wait a fair interval and re-sample the meat to see how the texture changes as it cools. I've never used any special carrier for the turn-in box, but I don't waste any time getting it there either. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

08-26-2008, 06:23 PM	#14
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	The vast majority of the turn-in's I have judged have been "luke warm", kinda like room temperature. That is just the reality of the time line from cooking to the actual eating. No problem, no big deal. I have had 2 (maybe 3) entries that were "stone cold", like in they came right out of the refrig or off of ice. I mean COLD. I have no idea why. But, they did not taste good and the texture left a lot to be desired. Rare. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

08-26-2008, 06:44 PM	#15
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana Downloads: 0 Uploads: 0	I recently judged a backyard contest, and I know that the boxes were in the judges area within 10 minutes of turn in time. However, the boxes also sat on a table for another 10 minutes or so before they were presented to us. No one's fault, it just took that long to get through the samples. The ones towards the end were not cold, but more like room temperature. I did not see one sample that was warm, let alone hot. I don't believe that it took away much, if any, from the taste or texture of the samples, though.

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