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Unread 01-27-2011, 09:51 AM   #89
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Originally Posted by dmprantz View Post

I think Dr. BBQ should weigh in on this one! I saw him on TV where a team broke down a pork loin during a time that they weren't supposed to. Guy brought up a good point that you can buy your meat that way from the butcher, so is it worth a DQ or just a minor point deduction. Granted, TV tail gaiting is not KCBS, but it was a valid point, and isn't this the reverse? If I can legally do it after I buy it, before I show up for inspection, can I not ask my butcher to do it for me?


That was a completely different deal. There was a guy there from the National Restaurant Association who'd written the rules and was responsible for enforcing them. We were just discussing it for TV.

But I do think I know the intent because I was actively cooking when the rule was changed from "any pork" to butt, picnic, etc. KCBS was growing and they wanted to clean up the rules and they also wanted to make it so the food was real BBQ and butts etc fit the bill.
The open poultry category was changed to chicken at that time as well.
Ray Lampe
The Honey Badger of BBQ. I just don't give a sh!t.
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