Posted by Charlie on April 1, 2009, 1:55 am, in reply to "Re: The rules of raw meat"
64.12.116.202
As I admitted in my opening statement I was not there and only offered what I've found to be the most common question to doneness of chicken in comps,not a determination of that friday at the CPM.I thought there would be more comments on the details since the subject was brought up,other than someone "says it was done".The judges are always looking for positive educational values to be better and stave off the wretched DQ,and the time used to investigate without a rushed decision,of which has become the latest Hot topic.Anyway,it does'nt seem like any rules for the subject title have been discussed except it's importance should be minimized.What aspects should be considered in comps?
--Previous Message--
: Hey Chas,
:
: That's quite an involved dissertation to
: give such a short response. So to be fair,
: I'll clarify a little.
:
: Charlie did not see the chicken on Friday
: night and his speculation was incorrect. A
: better description should come from one of
: the judges that sat on Friday night. To be
: honest, the piece would have been DQ'd in
: any contest I have been involved in.
: However, the chicken was very done!
:
: Judging food in any contest involves a high
: health risk. Proper food handeling is out
: of bounds in many cases. I don't even want
: to get into the ramifications of the grazing
: table.
:
: Nobody wants to see a Marshal make the walk!
: The Marshal dosen't want to take the walk.
: If nobody wants to do it or see it done,
: then why do we do it?
:
: I'm not saying the team should be able to
: continue to compete. In fact, competition
: should cease for that team in that category.
: I'm saying that the judging process has
: begun and should be completed, not
: terminated. The SCBA is the only
: organization I know of that handles a DQ
: publicaly. Again, there is no fun in that.
:
: For anyone to say that a low score is as bad
: as a DQ, hasn't been a contest cook.
:
: Jack
:
:
: --Previous Message--
:
: 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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