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SlugBug 07-19-2009 02:46 PM

Clarification requested from Board Quick Notes
On the KCBS website, in the Quick notes from the last board meeting, the following was posted: "The Board discussed the issue of preparing pork (slicing, pulling, parting etc.) after it has been cooked and putting it back in the smoker with sauce to re-heat. The Board stated this is a violation of the rules."

Does the same go for brisket and chicken? Is the issue slicing/chopping/pulling? So you can't even reheat for 5 min so the judges get food as warm as possible? Anyone have any real answers?

Just want to make sure I play within the rules. I will be sending email to the board as well requesting clarifiation. Regards

Plowboy 07-19-2009 03:55 PM

I suspect they are falling back to the rule that says a pork butt must be cooked in whole and not parted. Once pulled, sliced, etc, then you can't put it back on the pit.


chibi 07-19-2009 07:47 PM

Would like to know this also as have been told that it is ok to put it back in to set sauce.

SlugBug 07-20-2009 11:22 AM

Kind of official response - secondhand
Hi, On another forum a cook said at a contest last weekend the reps instructed the cooks that for pork, once the butt is parted in any way, none of it could be put back on to the cooker. No exceptions. This rule applies only to pork because of the "don't part" rule for pork (as was in one of the responses here). If I find anything more, I'll post the info. Regards.

Coz 08-06-2009 08:36 PM

I was one of the ones who posted.The rep said once its parted in any way it or the parts can not go back into the cooker.It will be the same rep in DeForest this week you may ask him if it changed,Only applies to Pork.

Skip 08-06-2009 08:49 PM


Originally Posted by Plowboy (Post 976297)


Does anyone know how to cram a whole pork butt in a styrofoam box?

How would you manage the garnish?

We definitely want to follow the rule as its written.

These two threads deal extensively with your question. I hope they help.

smokingrace 08-12-2009 04:37 PM

Skippy, you should have seen Myron cram the Whole Hog into the 9x9! :icon_bugeyed

Skip 08-12-2009 09:29 PM

Now thats talent!

BBQchef33 08-12-2009 10:38 PM

im going out for a bag of popcorn for this one.

tonto1117 08-13-2009 03:42 PM


Originally Posted by BBQchef33 (Post 997058)
im going out for a bag of popcorn for this one.

Better make it an Extra Large!!:tongue:

drbbq 08-14-2009 06:02 AM

Cook butt, break it up or slice it, turn it in? Most cooks have been doing it this way for years and it's legal.

What am I missing?

BBQchef33 08-14-2009 06:38 AM


chambersuac 08-24-2009 08:12 PM


Originally Posted by BBQchef33 (Post 998026)

and some Lutheran beverage (for you non-Lutherans, that's beer!) :wink:

backporchbbq 08-31-2009 03:29 PM

Does this include the warming box of your smoker? No smoke goes into our meadow creek.

Skip 08-31-2009 05:01 PM

Well it doesn't include anything if you are in the northeast or, as i found out this weekend, in Pennsylvania. Seems no one out there knows or cares about this. Most i have found don't even know it took place.

Although its always good to ask the rep when they come to inspect the meat.

Where is the popcorn?

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