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Pretty much all rib cooking competitions ban it.
by post_break 1y ago
Pretty much all rib cooking competitions ban it.
- tptacek 1y agoI would be shocked if you could win a rib competition with sous vide ribs. I've done them a bunch of times. They're fine. They're not revelatory.
- post_break 1y agoI mean it's not unheard of: https://kbindependent.org/2023/04/17/after-sous-vide-controversy-bbq-team-smokes-kb-rib-off-prize/ https://kbindependent.org/2023/04/17/after-sous-vide-controv...
- tptacek 1y agoYeah, I acknowledge that low-temp is banned in a lot of competition BBQ. Weird! But ok!
- freddie_mercury 1y agoThen why the need to ban it?
- tptacek 1y agoI don't know! Apparently I'm just wrong about this! For the record, I'm just expressing surprise, not trying to refute the claim.
- 0cf8612b2e1e 1y agoWeird. Most cooking is about temperature control. Funny thing to ban the technique which is so effective.
- tptacek 1y agoThat a sous vide rack of ribs could win a competition to me speaks to the artificiality of competition BBQ.
- sumeno 1y agoA car could win a bike race too
- 0cf8612b2e1e 1y agoI naively thought it was about delivering the best plate of food, regardless of equipment and technique. A “rib” competition, not a “smoker” competition.
- kasey_junk 1y agoYes? It lowers the degree of difficulty tremendously. And most people, even bbq judges, probably can’t taste the difference between a sous vide with smoke finish and a full smoker preparation. But bbq competitions are about making the best ribs the same way car racing is about going around an oval the fastest. Equipment rules matter more than bare outcomes.
- tptacek 1y agoI get what you're saying but I don't just mean that it's unsporting or defeats the purpose of the conversation, but rather that it suggests the outcomes are judged on a rubric that doesn't capture what makes extremely good BBQ good, but rather basic textural and visual things. Like, Green Street in Chicago is, IIRC, combi-cooked before it's smoked; it's also just OK.
- kasey_junk 1y agoI think we probably disagree on the impact of the sous vide preparation then. Green street is just ok for lots of reasons. I don’t think the sous vide is one of them.
- 0_____0 1y agoI wonder if it's banned simply because it doesn't feel enough like BBQ. Similar to why FIA banned CVTs in racing. It's kind of arbitrary but also I get it. Racing and BBQ have culture behind them, and dare I say 'vibes' that their practitioners will want to retain.
- 0cf8612b2e1e 1y agoI would be a bit disappointed if I went to a BBQ and saw them pull up a big tub of water in which they dumped the meat. My caveman brain wants to see fire.