Quote:
Originally Posted by BMerrill
The original intent of the pork rule was for the PitMaster to demonstrate their abilities in cooking the whole shoulder or one of the 2 halves typically available (the whole picnic or the whole butt). Trimming into muscle groups was never the intention. The cook became creative and further separated the shoulder into muscle groups making it easier to cook. The rule changed by add minimum weight and no parting. Once again the cook's become very creative in their trimming by using partial parting into separate muscle groups than demonstrating actual cooking skills. The rule has been stretching beyond its flexibility in a sport centered on honesty and integrity than rule watchdogs in every camp.
|
I'm not sure how turning in select pieces of 4 butts (trimmed and cooked differently) demonstrates the ability to cook a whole butt. The only way to evaluate a cook's ability to cook the whole shoulder/butt would be to limit everyone to one piece and have them turn it in whole.
Honestly, making the rule simply "the pork must come from the shoulder" is good enough for me and would put it in line with the other three meats.
