Posted by Russ C, on March 28, 2009, 1:15 pm, in reply to "The rules of raw meat"
24.211.97.162
--Previous Message--
: Anybody witness the "raw" chicken at
: the CPM School? Interesting dilema to say
: the least. That chicken was over cooked but
: still produced a questionable appearance.
:
: To put an interesting process out, some BBQ
: cooks are merchandising out the loin of the
: whole hog at 145 degrees. Is that
: underdone...is it still raw...do YOU know
: how that particular piece of meat should be
: cooked to perfection?? Can pork be cooked
: to medium Rare and still be safe to comsume?
: What about the translucence test, is it
: viable? Do you know the difference between
: connective tissue and meat?? So many
: questions, so little time.
:
: DQ's are a true waste of good effort. If
: Marshal's take the sample they have agreed
: to judge it. If the sample is deemed unsafe
: to comsume then the proper score should be
: given to the categories that are effected by
: that decision. Score it and move on to the
: next sample. DQ's cost too much time,
: animosity, and strained relationships. IMHO
: there is no fun in it!
:
: Team Captains should be notified after ALL
: judging is complete that there was a issue
: with a sample. NOT between category turn
: ins.
:
: Just my .02...worth what you paid for it.
:
: Jack
:
Although I've never experianced a DQ for myself, but have seen one happen recently. I agree with Jack's suggestion.
As for what is done; done is done and sometimes the chief cook's call. never seen a judge with a thermopen. A pork loin over 155 is overdone in my opinion. I've never harvested it from the animal at that point, I'm usually sleeping.
Russ C.
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