roksmith
is one Smokin' Farker
Any input from the board on this discussion thread?
http://www.bbq-brethren.com/forum/showthread.php?t=99416
http://www.bbq-brethren.com/forum/showthread.php?t=99416
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?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.
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.
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.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.
..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?
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.
Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.