The Bullsheet July 2016 Bullsheet : Page 1

Kansas City Barbeque Society – America’s Barbeque Experts!® JULY 2016 Postmaster: Dated Material. Please deliver by July 10, 2016 One of the biggest changes to the KCBS Rules for 2016 was the allowance of curly green kale as an acceptable garnish. This rule change came about due to the efforts of two cooks, John Nilges of Parrothead Smokers and Mike Wozniak of QUAU. A recent poll was conducted performed by The BBQ Brethren Forum. Based on the responses of the voters, 39% are using 100% kale for turn in boxes. Parsley usage is at 26% and green leaf lettuce at 23%. After all, it is a meat competition, not a garnish competition. Randy Bigler, President of KCBS said, “And it (kale) is winning too. I also am seeing more than I thought we would.” What’s the advantage of using Kale? Kale is pretty with dark green color and curly edges. Kale lasts longer refrigerated than either parsley or green leaf lettuce, which means a cook doesn’t have to necessarily buy fresh garnish for every contest. Some cooks describe kale as cheaper to use than parsley and green leaf lettuce. It’s fast to build an attractive box of greens for meat turn in! On the judging side, kale doesn’t stick to the meat like parsley. Sticky parsley may even be a flavor that attaches itself to the meat turned in on a parsley box. Are there any disadvantages to using Kale? Perhaps a smell issue, but this is not confirmed and several tests have not produced any noticeable off odor. Kale does have an odor when cooked, it’s in the cabbage family of plants. But will hot meat in a turn in box cause kale to cook? And would this smell affect the taste of the meat? The best way to purchase kale is in a bunch of leaves. That way the curly part of the leaf can be separated from the stem. Beware of bags of kale! There may be other disallowed greenery in the bag. Do not buy any variety of kale other than curly green kale (and there are other varieties out there). Kale may not be steamed or cooked or dried and used as a garnish. As with the other approved garnish, it must be fresh. Curly green kale works! KALE! The Monthly Publication of the Kansas City Barbeque Society By Candy Weaver Inside RETAIL LIST Books, Seasonings & More ASK KCBS 4 12 New Members Master CBJ’s Lifetime Members Kids Que 36-38 9 13 11 CLASS SCHEDULES Cooking Classes Judging Classes Table Captain Classes UPCOMING EVENTS 2016 Events Volume 44, Issue 7 35 33 38 29-33 11514 Hickman Mills Drive KCMO 64134 Phone: 800.963.5227 www.kcbs.us

kale!

One of the biggest changes to the KCBS Rules for 2016 was the allowance of curly green kale as an acceptable garnish. This rule change came about due to the efforts of two cooks, John Nilges of Parrothead Smokers and Mike Wozniak of QUAU.

A recent poll was conducted performed by The BBQ Brethren Forum. Based on the responses of the voters, 39% are using 100% kale for turn in boxes. Parsley usage is at 26% and green leaf lettuce at 23%. After all, it is a meat competition, not a garnish competition.

Randy Bigler, President of KCBS said, “And it (kale) is winning too. I also am seeing more than I thought we would.”

What’s the advantage of using Kale? Kale is pretty with dark green color and curly edges. Kale lasts longer refrigerated than either parsley or green leaf lettuce, which means a cook doesn’t have to necessarily buy fresh garnish for every contest. Some cooks describe kale as cheaper to use than parsley and green leaf lettuce. It’s fast to build an attractive box of greens for meat turn in!

On the judging side, kale doesn’t stick to the meat like parsley. Sticky parsley may even be a flavor that attaches itself to the meat turned in on a parsley box.

Read the full article at http://mydigitalpublication.com/article/kale%21/2516046/314689/article.html.

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