As a judge, I am having a hard time thinking about seeing a box with just MM in it. It would almost be like seeing a box with just burnt ends.
I guess it would be "ok", but I think a box with other parts of the item would better represent the overall cook, and their ability to cook it.
The rule seemed fine the way it was. Don't think I'll change, but, time will tell (not that I am a major competitor in any catagory, but I plan on getting there :mrgreen: )
Just my 2 cents...........
wallace
I suppose I see what they are trying to do with it, but I don't see any way of wording it that will not cause confusion and/or allow for "creative interpretation". Make folks show up with whole butts or shoulders, and cook them how they want... let the judging sort it out.
Judges should be judging what is presented and only what is presented and not making assumtions about why something is or isn't in the box and scoring the entry based upon their assumptions.
We have all heard these statements and 100's more like them.
"I marked it down because there weren't any burnt ends."
"Thick sliced brisket, must be over done."
"No skin on the chicken? Guess they can't cook chicken skin"
"No sliced money muscle? a 2 point deduction"
They should have done this latest virson but left the 5lb minnium in as well.
With the rule as it is written, I wounder when some online meat source is going to start marketing just the money muscle in a 3 pack cryovac
I really don't understand all this panty-wadding over this 'new' rule.
If I thought that having the meat from 4 money muscles was going to help me get a top-5 pork call every contest, I wouldn't think twice about spending another $40 in meat to guarantee a call.
I could trim all 4 butts down to where the MM was barely attached, I could be cooking legally (within old rules) and have basically the same thing as all you who are worried about some door being opened think is going to happen.
A person with a creative mind can work within the rules and produce a high quality product while all the whiners are sitting around wondering who's doing what...
A person with a creative mind can work within the rules and produce a high quality product while all the whiners are sitting around wondering who's doing what...
"PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."
So I read this as the money muscle still has to be attached when it starts cooking. Is that correct? If so, it says once cooked stuff can be separated. What defines "cooked"? A specific temp? I thought the big change was that people could just be cooking money muscles completely separate and not have to wait till the whole butt is "cooked".
Either way doesn't really matter to me. Just wanting to know what they mean .
BBQ Brethren Rulebook said:Pork
Pork is defined as a Whole Shoulder, Butt, or Boston Butt, or Picnic.
Starting weight must be 5.25 lb. minimum. Tenderloins, Loins and pre-trimmed "money muscles" are not permitted. Pork must be cooked whole to 145 degrees Fahrenheit, after which it may be manipulated and finished at the cook’s discretion. For health safety, a temperature of 145 must be maintained until delivery to the judges.
Pork may be submitted as a combination of styles or single style; such as Pulled, Sliced, Chopped or Diced. Bark, the outer layer of the pork, is also acceptable as part of your entry.
...dumb down the skills needed and make it "easybake" BBQ.
Shhhhhhh...we already know you shigged NTHOLE's secret cooking method but you don't have to be broadcastiong it like that...
Pork
Pork is defined as a Whole Shoulder, Butt, or Boston Butt, or Picnic.
Starting weight must be 5.25 lb. minimum. Tenderloins, Loins and pre-trimmed "money muscles" are not permitted. Pork must be cooked whole to 145 degrees Fahrenheit, after which it may be manipulated and finished at the cook’s discretion. For health safety, a temperature of 145 must be maintained until delivery to the judges.
Pork may be submitted as a combination of styles or single style; such as Pulled, Sliced, Chopped or Diced.
Bark, the outer layer of the pork, is also acceptable as part of your entry.
A money muscle would not pass inspection based on this rule. The rule says "whole" pork butt. No one could consider a money muscle being a whole pork butt. That said, agree that keeping the 5lb rule would make it clearer.
I do like the general direction where cook it whole but its OK to place cooked portions back on the pit.