Posted by Russ C. on March 30, 2009, 9:14 am, in reply to "Re: The rules of raw meat"
68.143.157.226
I'm sure there have been raw or undercooked meat submitted to be judged in the past. It happens, and shame on the cooker for submitting that meat. However, I've had limited experience with undercooked meat being submitted to judge and DQs. The one experience I recently witnessed was an unjust DQ. The team that was DQ'd cooked next to me all night. I saw the hog go on the pit, I saw when it was flipped, I saw it when it was pulled, and I saw what temp it was cooked at. There was not any part of that hog that was raw or undercooked. This only makes me suspect of an entry being DQed in a contest.
Russ Cornette
--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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