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-   -   Trimmed pork collars (http://www.bbq-brethren.com/forum/showthread.php?t=99540)

roksmith 01-27-2011 09:59 AM

Trimmed pork collars
 
Any input from the board on this discussion thread?
http://www.bbq-brethren.com/forum/sh...ad.php?t=99416

Jeff_in_KC 02-08-2011 05:10 PM

The board raised their eyebrows frrom ones I talked to but no talk of action. I think they'd be very surprised at the teams cooking ILLEGALLY! It's about time teams were named if you ask me. Snake River Farms apparently spilled the beans on several. When I emailed them as just an "interested" person in purchasing their product and asked questions, they didn't both responding. I think they know.

Gene01 02-08-2011 10:03 PM

I am sure that we are discussing this over the next weekend in KC, I have 30 pages of notes on this subject and will bring them with me....

Finney 02-08-2011 10:14 PM

Please address the cut, not just the fact that SRFs was selling under weight cuts to comp teams. We all already know that under weight pork is illegal.

A lot of people (me included) think that the cut should be legal (if over 5 lbs) and the meat comes from any part of the whole shoulder.

roksmith 02-09-2011 05:18 AM

yup.. what he said

drbbq 02-09-2011 07:58 AM

Hey Gene,
I'd like to suggest that instead of creating more micro rules we just change the rule to "It has to be pork, it can't be ribs, and it has to weigh at least five pounds". Period. Anybody wants to cook a ham or a loin I'm good with it. BBQ joints all over the country cook those cuts.

Rub 02-09-2011 08:12 AM

The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.

Slamdunkpro 02-09-2011 09:00 AM

Quote:

Originally Posted by Rub (Post 1541614)
The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.

Sure you can, you just break the animal further back; at the 3rd or 4th rib vs the 1st. It would be a long butt, but it would still be a butt. Ray's right with his suggestion of anything but ribs weighing 5 lbs. Even an IMPS definition is pointless because the competitor can trim and repackage prior to the event. Unless the inspectors are going to start carrying needles, insert them into the pork butt and measure the distance from the end of the loin side to the blade bone there's really no way to tell. Hell, have you ever even seen a meat inspector with a scale?

roksmith 02-09-2011 09:04 AM

I think I'm with Ray at this point... if it weighs 5lbs and used to oink.
Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative.

crd26a 02-09-2011 09:54 AM

Quote:

Originally Posted by roksmith (Post 1541679)
I think I'm with Ray at this point... if it weighs 5lbs and used to oink.
Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative.

Ray has a point, but I dread that kind of outcome. Think of it, a lot of people are already putting in multiple styles of meat from the shoulder, now expand it. You could end up with a box of pulled, ham, loin and god knows what else. Imagine the potential meat costs for a team just to build a box having 3 or 4 different pork meats to make up the one box.

Jorge 02-09-2011 10:08 AM

I'm fine with Ray's proposed solution. It's easy enough to enforce and creates a level playing field.

Rub 02-09-2011 10:20 AM

Quote:

Originally Posted by Slamdunkpro (Post 1541671)
Sure you can, you just break the animal further back; at the 3rd or 4th rib vs the 1st. It would be a long butt, but it would still be a butt.

I didn't say you couldn't, I said that's not the way a shoulder is cut for typical US packing/sale. Obviously they do it all the time (for export) which is why we have pork collars.

roksmith 02-09-2011 10:49 AM

..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?

BBQ Grail 02-09-2011 10:51 AM

Quote:

Originally Posted by roksmith (Post 1541827)
..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?

Just as most of us wouldn't go near a five pound slab of ribs a 5 pound pork belly probably wouldn't yield very good results for anything.

roksmith 02-09-2011 11:07 AM

I dunno... I'd give that a taste.
http://www.latimes.com/media/photo/2010-03/52509147.jpg


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