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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 06-23-2009, 02:37 PM   #46
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I wouldn't say he is trying to subvet the rules by thinking warming up is not cooking. I can see both sides of that arguement and each is viable. By reheating most meat you probably won't garner enough heat and time to change the cooked properties of a piece of meat however by returning it to the cooker for whatever reason can be considered cooking it if you interpet cooking as applying heat to food for consumption.
I agree with him that there are teams out there who do return the meat to the cooker. I have seen it myself.
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Unread 06-23-2009, 02:37 PM   #47
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We could go on for days, I hate pork anyway! I much rather eat brisket and ribs. Pork and chicken get wrapped for my dog!!
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Unread 06-23-2009, 02:42 PM   #48
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Quote:
Originally Posted by Jorge View Post
I don't believe so, but you are free to make that argument.

Just thinking that a team could then say, how about a cast iron skillet on a blasing hot grill then pull it off add sauce and mix your pork in there.

Is adding heat in any way to the pork considered cooking? The rule says nothing about where the cooking takes place (in / out of cooker).

I really just want to give the judges hot food.
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Unread 06-23-2009, 02:54 PM   #49
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Quote:
Originally Posted by YankeeBBQ View Post
Do these folks have names ? What's the reason for this rule in the first place ? Is this one of those rules that came into play because some team was winning a lot and the people who attended the rules meeting were sick of getting beat ?

Oh no... You aren't taking me down that road!!! My sources are confidential!!!

But I can't say I disagree with your thinking... Probably because Smokin' In the Boys Room were beating everyone's butts, hence the rule...
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Unread 06-23-2009, 03:27 PM   #50
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Quote:
Originally Posted by goodsmokebbq View Post
Isn't that technically cooking / warming the meat (with sauce)?
No matter how many intermediate steps you take you are still taking thermal energy from your cooker and applying it to your pork. How is this technically different from putting your pork on the cooker to warm up?

I am getting so confused
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Unread 06-23-2009, 05:11 PM   #51
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Default You farkers got it all figured out:)

Have you ever seen a smoke ring all the way around the money muscle?
I have parted the money muscle at home and it cooks well separated in the oven so I can imagine that it has been attempted in competition by others. (might cut down on cooking time) HUH I'm guessin thats the purpose of the rule.

The fact is I pull my pork right after chicken turn-in and place it in a half pan arranged so that building my pork box will be easy when the time comes. I foil the pan and then back in the hot box. I have several times put the pan back into the cooker right before turn in to heat up the pork before building the box. This will back fire if the cooker is too hotÖ..burnt fingers! O and keep the foil on the pan cause it may dry out the pork (you think) Anyway guess Iíve been cheating. I think you guys are missing the purpose of the rule. By the way Iím guessing thatís where Skip seen it done before! Go ahead fire away farkers no one is perfect and until I read this itís never crossed my mind.
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Unread 06-23-2009, 05:33 PM   #52
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Wow, that's a lot of discussion for one day. Thanks for all of the advice both on pork and brisket. I would much rather cook a whole brisket and sepearte after cooking but I've found that I loose the smoke ring on the portion that's covered by the point. For that reason I've lately been parting before cooking. I'm glad you guys talked about pork, since I've been unclear on rules regarding it. It's all clear now, Pete

Last edited by Peteg; 06-23-2009 at 06:25 PM..
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Unread 06-23-2009, 06:08 PM   #53
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In regards to pork, can't you ask the reps at the cooks meeting for a clarification of the rule? Seems that would end some confusion at that particular contest.

In regards to brisket, I part the flat and point after cooking prior to slicing.
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Unread 06-23-2009, 06:15 PM   #54
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Its clear as mud now Pete!I guess I will be asking the reps at each contest if I ever get to another one.
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Unread 06-23-2009, 06:39 PM   #55
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If your smallest slice of money muscle weighs 5+ pounds, I say go for it. If it doesn't it shouldn't go back in the cooker based on the rule.
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Unread 06-23-2009, 07:05 PM   #56
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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.
They won't take mine

I've won first place pork and I believe reheating is a direct violation of the rules.
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Unread 06-23-2009, 07:36 PM   #57
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not only do I not seperate my BRISKET, I also inject....oops sorry I thought this was a brisket tread........
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Unread 06-24-2009, 02:22 PM   #58
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Rule #16:
g) After cooking, all meat:
i) Must be held at 140į F or above

If after pulling the pork it cools down below 140* what do you do?
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Unread 06-24-2009, 02:30 PM   #59
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Quote:
Originally Posted by Lakeside Smoker View Post
Rule #16:
g) After cooking, all meat:
i) Must be held at 140° F or above

If after pulling the pork it cools down below 140* what do you do?
Honestly, you're screwed. You can't turn that meat in anyway. If you cooler it properly, you will have at least 5 hours flex-time before the pork approaches this temp, even more if you invest in a Cambro/Carlisle. If you need more time than that, you should probably work on your timing.

Oh, and I separate my briskys right before carving and turn-in time.
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Unread 06-24-2009, 03:06 PM   #60
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Quote:
Originally Posted by musicmanryann View Post
Honestly, you're screwed. You can't turn that meat in anyway. If you cooler it properly, you will have at least 5 hours flex-time before the pork approaches this temp, even more if you invest in a Cambro/Carlisle. If you need more time than that, you should probably work on your timing.
What I meant was: when you 'pull' or slice the pork for the turn in box, and it gets cold (below 140*) what do you do?
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