Crash
is Blowin Smoke!
- Joined
- Oct 29, 2008
- Location
- Kailua, HI (Oahu)
Now that we are 5 short days out on this, I need to again ask for more advice from the Brethren.
It turns out that the "rules" have been modified. The 5 categories remain the same (Chicken, Pork, Beef, Anything Goes and Fish) but the turn in time has now moved up from 2pm - 2:35pm to 12:45pm to 1pm....WTF?
Our window has narrowed, but not so much that we cant succesfully complete 4 out 5 of our planned entries. The one category that we are trying to figure out is Beef. We had planned to do a High Heat Choice brisket flat on site, but our 6:30am same day load in time has pushed this timetable to a risky situation.
So here's the question? Is it possible to pre-cook a flat or packer partially ( to like 180ish), then FoodSaver it, chill it and resume cooking once we get on site? This might be a completely idiotic question, but I'd like to hear what you all would do.
We're pretty sold on doing a brisket, so another beef isn't an option. The main reason that we are doing a brisket is because 25% of the contestants scores are based on People's Choice.....and we have ton of very good FoodSaver brisket ready to go. They were practice briskets over the past two weeks and strategically we are hoping that the other teams run out of PC before we do.
I can now honestly say that I miss KCBS and IBCA competitions. So much easier to work with.
Any thoughts or suggestions? Please......
It turns out that the "rules" have been modified. The 5 categories remain the same (Chicken, Pork, Beef, Anything Goes and Fish) but the turn in time has now moved up from 2pm - 2:35pm to 12:45pm to 1pm....WTF?
Our window has narrowed, but not so much that we cant succesfully complete 4 out 5 of our planned entries. The one category that we are trying to figure out is Beef. We had planned to do a High Heat Choice brisket flat on site, but our 6:30am same day load in time has pushed this timetable to a risky situation.
So here's the question? Is it possible to pre-cook a flat or packer partially ( to like 180ish), then FoodSaver it, chill it and resume cooking once we get on site? This might be a completely idiotic question, but I'd like to hear what you all would do.
We're pretty sold on doing a brisket, so another beef isn't an option. The main reason that we are doing a brisket is because 25% of the contestants scores are based on People's Choice.....and we have ton of very good FoodSaver brisket ready to go. They were practice briskets over the past two weeks and strategically we are hoping that the other teams run out of PC before we do.
I can now honestly say that I miss KCBS and IBCA competitions. So much easier to work with.
Any thoughts or suggestions? Please......