Decisions on the Rules of Barbecue Contests
By JOE
O'CONNELL, cbbqa past President
These are the Decisions of the Rules of Barbecue Contests. Listed here are the official decisions
issued by KCBS on questions of the rules. The Decisions are
updated annually to conform to the current Rules.
Procedure for the issuance of official Decisions
Whenever a question arises concerning the meaning and interpretation of the
Rules which may have broad application, a formal Decision on the Rules of
Barbecue Contests will be issued by the KCBS Contest Chairman, in consultation
with the Board of Directors. The Decisions are collected and published
here. All Decisions are subject to review and change at any contest, at
any time and without prior notice, by the designated, official KCBS Contest
Representative, in accordance with Rule 25.
Legality of two cooks using the same trailer
"Regarding last months' issue of the legality of two Cooks using different
pits but on the same trailer, the KCBS Board advises this is not a breach of the
KCBS rules. As long as these two Cooks are using different pits and each Cook
tends only the pit they are using, even though these pits are on a single
trailer, it is acceptable. However in the matter of sharing a tent even though
there are two separate tables and a dividing line between the two kitchen areas,
this will NOT be allowed. The KCBS Board suggests to any teams this may apply to
that they invest in two small tents instead of a single large tent."
Authority: June 2003 KCBS "Issues and Answers"
2.1: Decisions on Preparation
Decision 2.1.1: On the Preparation of Meat.
Question: Either at home and prior to the contest, or at the
contest site but before the meat inspection, if a cook
trims the meat of fat, removes membranes from the ribs, de-bones the pork
shoulder or chicken, or pounds the meat to tenderize it, are these activities
permitted under the Rules?
Answer: Yes. Rule 2
provides, in part, "All preparation and cooking product shall be
done within the confines of the team's assigned cooking space." The
Rule permits trimming, de-boning and similar activities, but it prohibits either
cooking the meat or seasoning it. Thus, trimming, de-boning and pounding
are not "preparation" within the meaning of the Rules and are
permitted.
Authority: Email Decision by John Ross to the
BBQ-Judging Mailing List on October 2, 2000 at 8:19 am.
3.1: Decisions on Injections and Brines
Decision 3.1.1: On the Use of Commercially Injected Pork.
Question: My local market sells Cryovac-packaged Farmer
John brand pork ribs and shoulder which are labeled "guaranteed
juicy and tender". The label says that they are injected with
a 7% solution of water, salt and sodium phosphate, which enhance
moistness and tenderness but do not affect the flavor. Rule 3
provides, "No pre-seasoned meat is allowed, except sausage."
Is the use of this pork in a contest permitted under the Rules?
Answer: Yes, the use of pork and other cuts
similarly injected by the packer is legal under KCBS Rules. The
injection by the packer of a mixture of water, salt and
sodium phosphate does not constitute "pre-seasoning" which
violates the Rules.
Authority: Email Decision by John Ross to the scbbqa
Mailing List on May 15, 2001 at 11:42 am.
Decision 3.1.4: On the Use of Commercially Brined Chicken.
Question: My local market sells "Kosher"
chicken, which has been brined in a solution of water and salt. Rule 3
provides, "No pre-seasoned meat is allowed, except sausage."
Is the use of this chicken in a contest permitted under the Rules?
Answer: Yes, brining without spice or flavorings
which is done by the packer or retailer is legal in the case of chicken (i.e.
"Kosher chicken"). Such brining does not constitute
"pre-seasoning" which violates the Rules.
Authority: Email Decision by John Ross to the scbbqa
Mailing List on May 15, 2001 at 12:30 pm.
Decision 3.1.5: On the use of commercially injected chicken.
Question: If I can purchase a manufacturer-injected chicken why do the
rules say I can't use a teriyaki flavored one?
Answer: The point of the new 2004 rule is to allow more latitude in
the kinds of chicken that can be used in a KCBS sanctioned barbecue contest.
So the new rules allow the use of injected chickens. However, the intent
of the new rule is to keep the flavoring of the meat, i.e. teriyaki flavor, by
the barbecue cook and not the chicken packing company. If you want to make
and turn-in teriyaki-flavored chicken, you can do that, you just have to do the
teriyaki injection yourself after your chicken has been inspected at the contest
venue.
Authority: 2004 KCBS Contest Rule.
3 Kosher Chicken is legal. It is acceptable to have manufacturer enhanced
or injected products as shown on the label EXCLUDING teriyaki, lemon pepper, and
butter injected.
8.1: Decisions on the use of gas
Decision 8.1.1: On the Use of Gas in the Pit While Not Cooking Meat.
Question: Under the 2000 Rules, Rule 11 provided:
"Causes for Disqualification: . . . (e)
Use of gas inside the pit while cooking meat."
Under the 2001 Rules, Rule 11 now provides:
"Causes for Disqualification: . . . (e) Use of
gas or other auxiliary heat sources inside the pit." What
happened to the phrase "while cooking meat". If a cook
uses gas to heat or re-heat a pit which does not then contain meat, is
this permitted?
Answer: Yes. The elimination of the phrase "while
cooking meat" does not change the meaning of the rule. Gas may be
used in the pit before the meat is put in or while the meat is not in the
pit. There is no violation of the Rules as long as the gas is not used
while the meat is in the pit.
Authority: Email Decision by John Ross to the
BBQ-Judging Mailing List on April 4, 2001 at 6:26 am.
Example A: Before a team puts any meat into its pit, it
uses gas to heat the pit and to start the wood on fire. This is
legal under the Rules. Several hours later, because the wood fire
has died, the team removes all the meat from the pit and then uses gas
to re-heat the pit and to start another wood fire. This is legal
under the Rules.
Example B: While cooking with meat in the pit, a team puts a new
log in the pit and, without removing the meat from the pit, uses a hand-held
propane torch to start the log on fire. This is illegal under the Rules
and grounds for the team to be disqualified..
21.1: Decisions on painting, sculpting and decorating
Decision 21.1.1: On cutting or arranging meat to look like something
else.
Question: Does the prohibition on sculpting refer to the way
that the meat is cut, to the way that it is arranged, or both? For
example, is it sculpting if a cook slices the meat in the shape of Mickey
Mouse? What is the cook slices the meat normally but arranges the slices
in the shape of Mickey Mouse? Are these both prohibited as
"sculpting"?
Answer: Yes. Rule 21 provides, in part, "Marking of
any kind of the meat or container will not be tolerated. This will include
but is not limited to painting, sculpting, or decorating." Both
cutting the meat to resemble something else and arranging the meat to look like
something else are examples of illegal sculpting. Whether
cut or shaped, an item is sculpted if made to resemble another item. Some
people roll their strips of brisket to look like flowers, etc. This is
against the rules.
Authority: Email Decision by John Ross to the
BBQ-Judging
Mailing List on October 10, 2000 at 8:27 am.
Decision 21.1.2: On arranging chicken to look like an entire chicken.
Question: Decision 21.1.1 prohibits cutting or shaping the meat
to resemble another item. Is a chicken-entry
"sculpted" if it looks like a whole chicken? Suppose that a
turn-in box looks like it includes an entire chicken (which is impossible, since
the box is not deep enough). The illusion is created by using the chicken
breasts arranged to look like the chicken breast, wings, thighs and legs.
In other words, from across the room, it looks
exactly like an entire chicken is in the box. It's impressive and
memorable, but is it legal?
Answer: Yes. Cutting and arranging the chicken
entry to look like a chicken is legal and is not sculpting. However, if
the brisket is made to resemble a chicken, it would be sculpting and illegal.
Authority: Email Decision by John Ross to the
BBQ-Judging
Mailing List on October 10, 2000 at 11:32 am.
24.1: Decisions on the use of tobacco
Decision 24.1.1: On the Use of Tobacco.
Question: Is a cook permitted to smoke, as long as the
cook is not handling meat?
Answer: Yes, but there is a qualification. Rule
24 says, "[There shall be] A. No use of any tobacco products while handling
meat. . . ." However, Rule 24
must be read in conjunction with Rule 6’s requirement that competitors comply
with all applicable law, and many localities have prohibitions against tobacco
use that are far stricter than Rule 24’s restriction. Rule 24 provides
only that a cook may not use tobacco while handling meat, so long as there is no
prohibition under local law. If there is such a prohibition, then Rule 6
governs, and such prohibition does apply.
Examples: The following activities are prohibited
under the rule:
- A cook smokes while applying rub to the ribs.
- A cook chew tobacco while trimming fat.
- A cook smokes while arranging the meat in the turn-in box.
These activities are illegal, because the cook is using tobacco while
handling meat. But if the cook is not “handling” the meat, or if the
cook is handling food other than meat, the activity is not prohibited. For
example, it is not illegal under this rule (although it may be illegal under
local law) for a cook to do any of the following:
- Smoking while tending the fire box (no “handling” or “meat”)
- Smoking while basting the meat (no “handling”)
- Smoking while mixing the rub and marinade (no “meat”).
- Smoking while cleaning the garnish (no “meat”).
- Smoking while arranging the garnish in the container (no “meat”).
But again, there is a high probability, depending on the location, that these
activities are prohibited under Rule 6, which requires that all cooks comply
with all applicable law.
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