ブタ
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 01-08-2010, 09:00 AM   #1
Balls Casten
is one Smokin' Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Downloads: 0
Uploads: 0
Default LP stove / Pitmasters

We saw Tuffy warming/cooking sauce on an LP stove on last night's Pitmasters. I was under the impression that we could not use LP except to light fire outside your smoker. I see that it was posted in the Pitmasters thread that it is legal in KCBS.

Is that spelled out somewhere? (I didn’t see it in the KCBS rules) Or was there a ruling that is not in the book?
__________________
Memory impairment ... The free prize at the bottom of every whiskey bottle.
Balls Casten is offline   Reply With Quote


Unread 01-08-2010, 09:06 AM   #2
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

If I recall the rule only applys to the cooking of the meat and does not apply to the sauces... I'll look it up..
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-08-2010, 09:11 AM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Here is the rule:

6) Fires shall be of wood, wood pellets or charcoal. Gas
and electric heat sources shall not be permitted for cooking
or holding. Propane or electric is permitted as fire starters,
provided that the competition meat is not in/on the cooking
device. Electrical accessories such as spits, augers, or
forced draft are permitted. No open pits or holes are
permitted, except at the election of the contest organizer.
Fires shall not be built on the ground.

Based on the wording, I think it implies the cooking of the meat (ie. the term 'holding').

Of course we could always wait for Skip to chime in and clearify it for us... J/K
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-08-2010, 09:28 AM   #4
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

Damn I hope it is legal--that is how we heated our sauces all last season. Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this??
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 01-08-2010, 09:52 AM   #5
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)
dmprantz is offline   Reply With Quote


Unread 01-08-2010, 09:53 AM   #6
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by musicmanryann View Post
Damn I hope it is legal--that is how we heated our sauces all last season. Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this??
That's the joy of a stick burnner... we heat ours on our fire box....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-08-2010, 09:54 AM   #7
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dmprantz View Post
It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)
We heat our water on the fire box too.... But we never heat it above 195* so that we can not be accused of continuing to cook our pork....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-08-2010, 10:19 AM   #8
Balls Casten
is one Smokin' Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Downloads: 0
Uploads: 0
Default

We use the fire box as well. But will start using the stove if thats what everyone is doing.
I knew there was a reason we have not won a GC. :-)

Thx for the input.
__________________
Memory impairment ... The free prize at the bottom of every whiskey bottle.
Balls Casten is offline   Reply With Quote


Unread 01-08-2010, 10:19 AM   #9
comfrank
On the road to being a farker
 
Join Date: 01-29-08
Location: Wilson, NY
Downloads: 0
Uploads: 0
Default

Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'.

--frank in Wilson, NY
__________________
OK Joe Bandera style smoker; WSM 22"; blue DigiQ II
comfrank is offline   Reply With Quote


Unread 01-08-2010, 10:23 AM   #10
Balls Casten
is one Smokin' Farker
 
Join Date: 01-04-09
Location: Johnston, Ia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by comfrank View Post
Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'.

--frank in Wilson, NY
Thats a real good point. Stove it is!
__________________
Memory impairment ... The free prize at the bottom of every whiskey bottle.
Balls Casten is offline   Reply With Quote


Unread 01-08-2010, 10:41 AM   #11
dmprantz
is One Chatty Farker
 
Join Date: 01-11-08
Location: Nashville
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by comfrank View Post
Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP.
I don't think it's quite that simple. KCBS has gone to great lengths to say that the only heat which can be applied to meat is heat from a wood or charcoal source. This includes the cooking and holding processes. Taking that into account, an LP fire would transfer heat into sauce, and the sauce, when poured over the meat would transfer heat to it. Cooking sauce at home and then allowing it to cool to ambient or sub 40* temperatures is cooking sure, but by just doing that you aren't adding any heat to the meat.

Slippery slope I tell you...

dmp
dmprantz is offline   Reply With Quote


Unread 01-08-2010, 10:46 AM   #12
Spydermike72
Babbling Farker
 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Downloads: 0
Uploads: 0
Default

I think we may be reading a little too much into this... I dont personally see how heating sauce on a gas stove could be interpreted as cooking meat over gas. However, that is just my interpretation.
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Ranch Kettle,Weber Performerl
Certified Moink Baller
President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Unread 01-08-2010, 10:49 AM   #13
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

We also start our fires by rubbing two sticks together.... That way we are sure there is no gas expelled from it's storage container... Unless Bubba has beans that is....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 01-08-2010, 10:54 AM   #14
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

Are we starting up the allow LP again
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 01-08-2010, 10:58 AM   #15
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BigJimsBBQ View Post
Are we starting up the allow LP again
I'm pushing for Methane, but it has to be produced on site....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Volcano Stove Skykingbravo Q-talk 2 10-31-2010 06:33 AM
Pellet stove. Norcoredneck Q-talk 11 04-29-2008 05:44 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 06:12 PM.


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