Rag1
Executive Chef
Is it permissible to trim pieces from the smoked brisket and saute them with onions in a skillet over a charcoal fire to make a finishing sauce?
Rag said:Gotcha on the chunks. Just using meat/onions to get a font for deglazing and a smooth sauce.
wittdog said:Can you use a gas burner like a camp stove to make the sauce?
Rag said:The safe move would be to saute, fry, or whatever, the meat, onions, etc. on an electric stove at home, finishing up with a completed sauce. Pour it into a bottle and take it to the comp. But don't try to make it on site in the spirit of the event. Got it !!
Bruce B said:wittdog said:Can you use a gas burner like a camp stove to make the sauce?
I would say yes Dave, the prohibition on the use of gas has to do with the cooking of the 4 meat categories and the fact that you can't use gas assist to light your fires while meat is on the pit. I've never heard of any restrictions on the making of or warming of sauce on a separate gas stove or grill.
Here's one for you though, can you use the gas burner, that many off set pits come equipped with to make or warm your sauce while meat is cooking in the pit?
jminion said:Rag said:The safe move would be to saute, fry, or whatever, the meat, onions, etc. on an electric stove at home, finishing up with a completed sauce. Pour it into a bottle and take it to the comp. But don't try to make it on site in the spirit of the event. Got it !!
I don't agree that is needed, you can make the sauce at home but what advantage to have meat in your sauce at that point. We wrap and hold brisket, butt, ribs in foil and there is juices that can be used to add to the sauce prior to applying to the turn-in. It's legal and in the SPIRIT of the rules.
I personelly don't want to win knowingly breaking the rules and you don't need to.
Jim
I kind of liked watching you burn your arms...smelled like baconUncle Bubba said:Don't you think you'd be better off doing the sauce the day before allowing the flavors to meld together for a day or so???
How are teams heating their sauces and whatever that have mobile homes, trailers, etc??? I used charcoal and my firebox fire to heat sauce at the Jack after I raised this question and no one seemed to have an answer. Sure as hell didn't like burning my arms like it did but didn't want to take any chances of being DQ'd. As long as you are cooking the 4 contest meats it should not be an issue how you heat whatever you are heating....just so long as it is not contest meat.
I think a definition or clear explanation of what you can or cannot cook in a boiling or near boiling substance, other than water, should be clarified...unless it already has in which case I apologize for my ignorance.