Posted by Charlie on March 30, 2009, 1:16 am, in reply to "Re: The rules of raw meat"
205.188.116.202
I missed the friday night part of the CPM.I would like to have met the guest instructer.I did not hear about the chicken issue til now,I imagine it was the appearance of the meat close to the bone that may look uncooked but is the reaction of the bone as an internal heating element,blood/marrow content giving a smoke ring type affect,done, not raw, pink/red appearance.Russ temp probes are for on-site judgings to sample the probed section,not in blind.The temp difference from site to table would contaminate a judges scoring negatively if this was done.A DQ is very serious and close inspection with multiple high level judges and or marshals to confirm whether done enough to continue with judging.I do not believe my judges should waste any more time trying to find any attributes or subject themselves to possible health risks.Pork is not as risky as chicken,but just to give some kind of score other than -0-is a waste of time.We've covered the health aspect to the judges,who get the first taste off the cooker,DHEC's duty to assure the publics safety to consume the product for the festivals success,now the fairness to the other competitors that did meet all the guidelines.I've heard many times from many teams"Hey,somebody gets put out just puts me closer to the awards stage,I'm here for the money,no friends in competition".They may side with the team after the comp butI have NEVER heard support for a team ousted during an event.Just the opposite,teams approach me in anger thinking a team with knowing uncooked meat being allowed to continue to compete at that same event was unfair to them.
--Previous Message--
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: --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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