View Single Post
Unread 07-14-2013, 01:28 AM   #76
is one Smokin' Farker

TailGateJoecom's Avatar
Join Date: 02-01-10
Location: NYC & WPB FL
Downloads: 0
Uploads: 0

Originally Posted by Smokedelic View Post
Really Jeff? Maybe you could just get it right and be done with it?

I'm not on the rules committee, but I'll give it a shot...

What's wrong with requiring you start out with a 5 lb. minimum piece of pork shoulder, butt, or picnic, and cook it whole, and then allow it to be returned to the cooker after it's parted? hard is that?

Maybe third time is a charm?
Exactly, my beef with the new rule is that it is vague where it says "after trimming must be cooked whole." We all trim unwanted parts off of our product, ribs being an excellent example. Who is to say I can't take a but, trim it down to pretty much money muscle, and then cook that whole. Money muscle is pork shoulder. Either define trimming to keep it from being twisted into cutting down the butt in the matter I illustrated, or make there be a weight minimum after trimming.

Is what I am saying crazy??
__________________ -- the #1 NY Jets gameday fanclub/tailgate party
Weber Ranch Kettle
22.5 WSM
OTG 22.5
Crown Verity MCB72 72in grill, MCB48 48in grill
16x7 v-nose Haulmark cargo trailer with hd directv
If you are looking for the BEST commercial grade gas/propane grills let me know!
TailGateJoecom is offline   Reply With Quote