LSBS rule question

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atcNick
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LSBS rule question

Postby atcNick » Mon May 16, 2011 1:37 pm

In the rules they list standard turn in times, 11, noon, 1, & 2. Is there a standard order of which meats are turned in 1st,2nd, etc?

The rules say not to add any sauce or juice to the tray? How rigidly is that applied? Do any of you brush a little of the meat juice onto brisket to keep them from drying out? So long as it's bot puddling?

Cooking with sauce vs. saucing and warming seems a little vague. Some examples of dos and donts?


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Re: LSBS rule question

Postby FR8 Train » Mon May 16, 2011 1:45 pm

Turn in Chicken, then ribs, then brisket. Don't have any liquid pooling in the bottom of the tray. Pretty straightfoward. If you can get some juice on there without pooling have at it. Just put the pieces in there and check to make sure nothing is in the bottom of the tray.
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Re: LSBS rule question

Postby FR8 Train » Mon May 16, 2011 1:49 pm

I should mention that at some comps they will put a plastic knife on your entry when you turn it in to check for sauce (if the knife comes up covered in sauce they will not take it) so make sure you cook whatever glaze or sauce you want to use on the meat. That said it would probably have to be pretty obvious for you to get DQ'ed. I've seen some pretty saucy entries go through without issue.
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Re: LSBS rule question

Postby 3 star redneck » Mon May 16, 2011 2:12 pm

atcNick wrote:In the rules they list standard turn in times, 11, noon, 1, & 2. Is there a standard order of which meats are turned in 1st,2nd, etc?

The rules say not to add any sauce or juice to the tray? How rigidly is that applied? Do any of you brush a little of the meat juice onto brisket to keep them from drying out? So long as it's bot puddling?

Cooking with sauce vs. saucing and warming seems a little vague. Some examples of dos and donts?


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Ok Nick here we go....
1. 11am beans, noon chicken, 1pm ribs, 2pm brisket
2. You can cook with all the sauce you want, but when the meat leaves the pit, the cooking/glazing/saucing process is over, nothing can be add to the meat from that point on.
3. when ypou turn your tray in the judge will open the box, touch the glaze/sauce with a plastic knife to se if it is cooked on(must be tacky/sticky)if all is good they will take youir box for judging, if you have problems the judge will tell you whats wrong and you ned to fix it.
4. you have a total of 20 minutes to turn in each sample.10 minutes before the time to 10 minutes after the time (EX:11:20-11:40 for beans and so on)
5. if you get sent back to fix somehing and you dont make it back in the alloted time window, the tray will NOT be taken,(so your SOL with one turn in..)

that is it in a nut shell, i highly reccommend you go to a contest meet the head judge, and pick a coulp of catagories and actually be a jude to see what we are cooking and turning in....it will help you hugely when you start competing...
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ceaves
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Re: LSBS rule question

Postby ceaves » Tue May 17, 2011 3:21 pm

Just to clear up what Jeff said on the window. For example a Noon chicken turn-in, the window of times the judge will take trays is 11:50-12:10.
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