| Banner advertisements by bbqads.com |
| Banner advertisements by bbqads.com |
In Reply to: New Poll - question for no voters posted by Ford on January 14, 2008 at 09:04:32:
Even if you accept as the definition of Que, the the current KCBS rules do not meet the definition.
According to the Code of Federal Regulations, Title 9, Chapter III, Part 319, Subpart C, Section 319.80, revised: 1/1/1985 "Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat." This is the definition used by the rules of the Kansas City Barbecue Society (KCBS).
If the procuct is injected with FAB or other water retenion stuff, it will not meet 70% of initial weight requirement. If the product is wrapped in foil, it is being cooked by steam not the direct action of DRY heat from wood ect. But all the discussion is about burning wood. The rules are what the sanctioning body says. It has nothing to do with this definition.