Would like to know why a low score esp if it is right next to a high score
The best way to combat the cold with your boxes, is to just spritz vs. chill. Then fill the box. The more hot meat you put in there, the hotter it will be.
I have found a cold papertowel just damp over them, and them sitting in a cambro, is enough to keep them fresh. no ice needed.
Not meaning to hijack the thread, but that's a bit of a pet peeve to me. Before we started competing, my wife and I judged, and both of us had times when we were given cold meat. I don't mean room temp, I mean refrigerated cold.
The rules say "
After cooking, all meat
:
Must be held at 140° F or above
OR
Cooked meat shall be cooled as follows:
Within 2 hours from 140° F to 70° F and
Within 4 hours from 70° F to 41° F or less
h. Meat that is cooked, properly cooled, and later
reheated for hot holding and serving shall be reheated
so that all parts of the food reach a temperature of at
least 165° F for a minimum of 15 seconds.
I would say if I'm served cold meat as a judge, this rule has been violated.
I voted yes as, even though I agree with Ford that the comments are usually useless, I think low scores should be somehow explained.
And I think the box looks better when it is full rather than just the minimum amount too...
And I think the box looks better when it is full rather than just the minimum amount too...
Actually, my scores have been higher and more consistent.And does that effect the way you score? I like less in a box.
Voted No. This is the kinda crap that's usually on the cards. We received one that said: Did you use Dr. Pepper on your brisket? I don't like Dr. Pepper. WTF?? :shock:
http://www.facebook.com/photo.php?pid=5020606&id=627675123
Voted NO. If you require comment cards there will be some judges score within the range that doesn't require a card just so they don't have to fill one out. Also, every comment card I have seen was pretty much a joke.
Your picture was of a 9 9 9 card. This poll is about 5s.
The Dr. Pepper comment is interesting. Could be valuable or not, depending on what you do with it.
Actually, my scores have been higher and more consistent.
I understand that. We've also received a card where had a 5 in tenderness and the statement was that they were tender but a little too sweet.
My point: They're not informative. Especially when you get (which we ALL hope to get :-D) all 9's and 8's and the one person who gives you a 5 doesn't REALLY tell you why you received that score. The cards we've received haven't been helpful at all.
p.s. We don't use soda on anything :crazy:
Bingo.My point: They're not informative. Especially when you get (which we ALL hope to get :-D) all 9's and 8's and the one person who gives you a 5 doesn't REALLY tell you why you received that score. The cards we've received haven't been helpful at all.
Once the meat gets to 140 you either need to reheat or cool to 70 within 2 hours. Pork as an example, can be hot and steaming when it's being pulled but will cool to 100 or so within minutes after pulling. Adding hot sauce helps to get it back up a bit. So maybe it's 120 and it's in a box that is sitting in say 60F air temp. It will again start cooling. So within the 20 minutes between starting to pull and the judge eating it it's cold or at least room temp and that tastes cold.
Now it's possible some cooks get their stuff done real early and cool it. that's legal and they don't have to reheat before turning in. Nothing in the rules requires that. Doubt it scores well but it's legal.
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