dmprantz
is Blowin Smoke!
Scottie: I have no doubt that you do everything possible to ensure that you are not cheating and that should be acknowledged. You even go the extra step as you mentioned with reps and informing your neighbors if you have to relight your pit. I just want to ensure that before any one calls foul over the name of a cut of meat, that person should have the correctly named cut.
Chris: While I agree with you that it should be that way, from what has been posted in this thread, it is not that way. If it's the same cut but labeled something else when sold, it is not the same thing. If that's the rule, that's the rule, but we should all abide by it. I don't shop at RD, but what are their products labeled as when purchased? How are they marked when in the case?
And of course, I agree with keeping things legal, but how far are we going to go. The meat needs to be called something when purchased, but what is placed on the cooker can be some subset thereof, as long as it is >= 5 lb.. Weighing at meat inspection is much less important to me than weighing before the insertion into the cooker. Should the reps find out from each team what time the meat goes in and weigh it then? How far are we going to go here? And of course there's always the question, how do you ensure that the meat that was inspected, at meat inspection or at meat insertion, is the meat being served? You can go crazy being paranoid what other teams are doing and still not solve the problem.
btw, slightly off topic, but not, is there rule prohibiting non-competition meats from being cooked in any cooker at any point during a comp? Call it questionable if you want, but is it illegal?
dmp
Chris: While I agree with you that it should be that way, from what has been posted in this thread, it is not that way. If it's the same cut but labeled something else when sold, it is not the same thing. If that's the rule, that's the rule, but we should all abide by it. I don't shop at RD, but what are their products labeled as when purchased? How are they marked when in the case?
And of course, I agree with keeping things legal, but how far are we going to go. The meat needs to be called something when purchased, but what is placed on the cooker can be some subset thereof, as long as it is >= 5 lb.. Weighing at meat inspection is much less important to me than weighing before the insertion into the cooker. Should the reps find out from each team what time the meat goes in and weigh it then? How far are we going to go here? And of course there's always the question, how do you ensure that the meat that was inspected, at meat inspection or at meat insertion, is the meat being served? You can go crazy being paranoid what other teams are doing and still not solve the problem.
btw, slightly off topic, but not, is there rule prohibiting non-competition meats from being cooked in any cooker at any point during a comp? Call it questionable if you want, but is it illegal?
dmp
