Q-Dat
Babbling Farker
Sounds like real BBQ to me. Let's do it.
I'm in!!!
Sounds like real BBQ to me. Let's do it.
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?
Seriously....how hard is that?
Maybe third time is a charm?
There is no current requirement that the 3 meats other than pork be cooked whole, therefore there is no need for a weight requirement.Why do we need a weight limit on pork? Give me one good reason. If you can, maybe we better add weight to all four categories. If so, lets make brisket at about 14 pounds (no separating point and flat!); maybe chicken whole at 3 pounds (no pieces); Ribs? No St Louis spares - full slabs and at least five pounds only!
No thanks....I'm good. :wink:Just to let you know.... This is how me and Todd decide to nominate people for the BOD. I'll work on a slogan . Mike in 2014!!!!
Don't worry about what the guy next door is doing. Do your best and have fun doing it.
Jeez! Quit whining! We get to BBQ! A lot! Enjoy it and quit looking for reasons to be pissed off.
I think this will be my new go-to response to every cockamamie thing I read/hear/see. Until I get screwed by a bunch of bad tables, that is.
OK that last sentence was a joke.
There is no current requirement that the 3 meats other than pork be cooked whole, therefore there is no need for a weight requirement.
By requiring pork to be cooked whole, AFTER trimming, you need a minimum weight requirement in order to define how much can be reasonably trimmed. Without the minimum weight requirement, you potentially remove the "BBQ" aspect from the category.
The Rules committee, and the Board as a whole, approved a 5 lb. weight minimum in February, so I'm curious why there was a change in direction only 5 months later?
How can the same be said for the other categories when pork is the only category that has the requirement that it be cooked whole?Same could be said about the other categories but it's not and no one is trying to quickly cook slices of brisket or individual rib bones.
Why the change five months later? Because people bitched then and didn't like it so we took suggestions and made changes to fine tune it. What I've learned is that it really doesn't matter what the rules say, that there will ALWAYS be people who are pissed off about it so we're better off just DOING THE BEST JOB WE CAN DO and let everything work out from there. And when my turn on the board is over, I'll let someone else try.
How can the same be said for the other categories when pork is the only category that has the requirement that it be cooked whole?
Precisely! And no one is cooking pre-sliced brisket, individual ribs (best from each slab) or what have you. So why do you think people are going to cook little pieces of butt and if they do, why does it matter? That's probably the best question right there - why does it matter? If it's a part of a butt, does it really matter how small they trim it?
Precisely! And no one is cooking pre-sliced brisket, individual ribs (best from each slab) or what have you. So why do you think people are going to cook little pieces of butt and if they do, why does it matter? That's probably the best question right there - why does it matter? If it's a part of a butt, does it really matter how small they trim it?
That's probably the best question right there - why does it matter?
Tradition...which I think is one of the things you are supposedly preserving.
How is this new rule preserving tradition?If we're preserving tradition, let's go back to cooking the categories that KCBS started with.