The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 06-23-2009, 12:32 PM   #16
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

^^^^^^^ I still say yes, I always do it and so does just about every other team I know. I am not cooking it, I am bringing it to temp so it can be enjoyed hot.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 12:38 PM   #17
Skip
is One Chatty Farker
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Thanks Paul. That was very informative.

What I've seen I gather was just warming and setting of sauce. I have seen teams pull and rest butts then dismantle the butt and pick the pieces they want for slicing and sauce and return to the cooker just to set a glaze. That I am gathering would not be illegal as the meat was already cooked. Or am I wrong?
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Unread 06-23-2009, 12:38 PM   #18
goodsmokebbq
is one Smokin' Farker
 
goodsmokebbq's Avatar
 
Join Date: 09-17-07
Location: Rochester, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by OC PIG ASSASSINS View Post
^^^^^^^ I still say yes, I always do it and so does just about every other team I know. I am not cooking it, I am bringing it to temp so it can be enjoyed hot.
I agree, just don't want to be doing the wrong thing and one day catch a random DQ because someone noticed or complained.
__________________
Brian

There are 10 kinds of people in the world, those who understand binary and those that don't

http://www.goodsmokebbq.com
http://www.roccityribfest.com
http://www.nybbqchamp.com
Backwoods Party,Backwoods Competitor,Weber 26
goodsmokebbq is offline   Reply With Quote


Unread 06-23-2009, 01:00 PM   #19
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

I've had discussions with folks on this very subject... (Folks that interpret the rules.) If you slice, chunk or pull your pork, you can't put it back in the cooker. No matter what you are saying you are doing to it. As there is no difference in putting it in the smoker or a microwaver to "re-heat"....
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 06-23-2009, 01:05 PM   #20
Skip
is One Chatty Farker
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

So you are saying you can't reheat it even after its been coolered for hours?
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Unread 06-23-2009, 01:12 PM   #21
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

A few years ago there was a big stink about holding containers... I know this subject was brought up. It was illegal then, so unless they have changed their stance and I missed it, you can't do that to pork. But it would be legal to do it to a point from a brisket, just because it doesn't have that "parting" rule...

I think you guys are making this rule grey, when it shouldn't be. As drbbq said, the intent of the rule should be followed. It would sure s*ck if we had to police each other!!! I know I would not enjoy having to turn in someone for doing this...

If you cut the money muscle off and cooler the entire roast and decide to put the rest of the butt in to "re-heat" for 5 more hours... Is that legal? No it's not, so why would it be legal to slice, then re-heat?
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 06-23-2009, 01:21 PM   #22
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Re heating is not cooking, putting something back on to achieve a certain internal temp is. Setting the sauce or what ever else people do to their meat after they have pulled it should be legal in my opinion.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 01:32 PM   #23
Skip
is One Chatty Farker
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

I find it strange that we can slice a brisket and reheat it yet not a pork butt. As was already stated just using hot sauce could be considered cooking.

I know it would be hard for a rep to come in here and interpet the rule but I find it strange that warming or setting the sauce would be illegal but I can also see how some would consider it cooking.

Someone said that when different techniques become popular that problems may arise in the wording of a rule. I don't know if thats the case but it could be. I just want to make sure I don't cheat....nothing i hate more then liars and cheats.
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Unread 06-23-2009, 01:34 PM   #24
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Downloads: 0
Uploads: 0
Default

You guys are missing the rule... This is specific for PORK!!!! If you do it, don't be surprised when someone turns you in to the reps...
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is online now   Reply With Quote


Unread 06-23-2009, 01:37 PM   #25
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I know that it is specifically for pork..... If someone turns a team in for this it would be very ratty and childish. The rule is not clear so it would not be cheating it would be my interpretation of the rule.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 01:41 PM   #26
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

PORK: Pork is defined as Boston Butt, Picnic and/or
Whole Shoulder, weighing a minimum of five (5) pounds.
Pork shall be cooked (bone in or bone out) and shall not be
parted.

That is very unclear imo.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 01:42 PM   #27
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Sorry for the hijack - back to brisket!!!!!:)
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 01:45 PM   #28
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by OC PIG ASSASSINS View Post
I know that it is specifically for pork..... If someone turns a team in for this it would be very ratty and childish. The rule is not clear so it would not be cheating it would be my interpretation of the rule.
Childish? I don't find namecalling terribly mature, nor saying that your "interpretation" should take precedence over the intent of the rule.

A lot of people would like to think that their rationalization is not cheating.
A lot more have no problem whatsoever following the rules and their intent.
__________________
.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


Rhythm 'n QUE
Alexa RnQ is online now   Reply With Quote


Unread 06-23-2009, 01:49 PM   #29
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

Intent of the rule as per who? You? read the rule as it's written. You have your interp and I have mine. Call me what you want. Looks like I struck close to home!!! The KCBS better take back a lot of trophies over this one.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 06-23-2009, 01:52 PM   #30
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by OC PIG ASSASSINS View Post
Intent of the rule as per who? You? read the rule as it's written. You have your interp and I have mine. Call me what you want. Looks like I struck close to home!!! The KCBS better take back a lot of trophies over this one.
Saying your intent is to subvert the rules with your "interpretation" is going to strike close to home with any team who competes with integrity.
__________________
.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


Rhythm 'n QUE
Alexa RnQ is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread barbefunkoramaque Q-talk 48 03-14-2014 06:54 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread Pitmaster T Q-talk 32 09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then Butt_Pirate Q-talk 10 07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do fireman_pete Q-talk 45 08-30-2010 10:39 AM
Seperating Brisket Before cooking? mrichard Competition BBQ 14 04-30-2010 08:09 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:10 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts