View Single Post
Old 07-14-2013, 12:28 AM   #76
is one Smokin' Farker

Join Date: 02-01-10
Location: NYC & WPB FL

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??
[B][COLOR=Green] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B]
[B]Fast Eddy's Cookshack:[/B] Dual FEC120s
[B]Meadow Creek:[/B] BBQ42
[B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5
[B]Crown Verity gassers:[/B] MCB72 72in grill, MCB48 48in grill, Dual PCB36 36in grills
16x7 v-nose Haulmark cargo trailer with hd directv
[B]If you are looking for the BEST commercial grade gas/propane grills let me know![/B]
TailGateJoecom is offline   Reply With Quote