Posted by Chas on March 30, 2009, 7:17 am, in reply to "Re: The rules of raw meat"
205.188.116.202
Charlie
You are correct.
--Previous Message--
: 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--
:
:
: --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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