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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-26-2011, 06:37 PM   #61
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Common misconception. Some people call the point the deckle, but it's actually a layer of hard fat touching the flat which is removed by the packer.

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Unread 01-26-2011, 06:46 PM   #62
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Quote:
Originally Posted by dmprantz View Post
Common misconception. Some people call the point the deckle, but it's actually a layer of hard fat touching the flat which is removed by the packer.

dmp
The deckle is the muscle not fat. Not sure if that is what you were saying. Its called the deckle muscle.
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Unread 01-26-2011, 06:51 PM   #63
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You're right. It's a muscle and fat.

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Unread 01-26-2011, 07:09 PM   #64
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Is the muscle the point?
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Unread 01-26-2011, 07:13 PM   #65
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No. The flat is the pectoralis profundi. The point is the pectoralis superficialis. The deckle is the intercostales interni and surounding fat. Put differently, the brisket is the pecs, and the deckle is intercostal muscle...

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Unread 01-26-2011, 07:19 PM   #66
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I got my hands on one of these fancy pork collars to see what all the fuss was about. What it looks like to me is the dark meat at the end of the loin..(You know the best part of a whole loin) well this piece won’t work for center cut pork chops or bone in chops because it makes the damn things look funky. This piece looks to stay attached to the upper half of the butt…Looks to me that it’s a way for the butcher to get creative and include another big arse money muscle to the shoulder….Yeh if you want to cheat go ahead bring it on. I would be supprised if any of the reps I’ve seen could tell the diff…see you all in Lakeland good luck with your pork collars..hahah Yeh I think if you use this cut of meat then your cheating...O and if you use an FE just disconnect the starter...easy fix for the whinners....
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Unread 01-26-2011, 07:32 PM   #67
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After reading all this I think I'll stick with the Rest. Depot butt two-pack
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Unread 01-26-2011, 07:40 PM   #68
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Quote:
Originally Posted by smokincracker View Post
I got my hands on one of these fancy pork collars to see what all the fuss was about. What it looks like to me is the dark meat at the end of the loin..(You know the best part of a whole loin) well this piece won’t work for center cut pork chops or bone in chops because it makes the damn things look funky. This piece looks to stay attached to the upper half of the butt…Looks to me that it’s a way for the butcher to get creative and include another big arse money muscle to the shoulder….Yeh if you want to cheat go ahead bring it on. I would be supprised if any of the reps I’ve seen could tell the diff…see you all in Lakeland good luck with your pork collars..hahah Yeh I think if you use this cut of meat then your cheating...O and if you use an FE just disconnect the starter...easy fix for the whinners....
Bring that thing to Lakeland and let's eat it!
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Unread 01-26-2011, 07:52 PM   #69
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Quote:
Originally Posted by ique View Post
After reading all this I think I'll stick with the Rest. Depot butt two-pack
Costco two pack for me! Fyi...more "Pork Collar" pics... ***CLICK***
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Unread 01-26-2011, 08:01 PM   #70
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Quote:
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After reading all this I think I'll stick with the Rest. Depot butt two-pack
i agree 100%, BUT,

i ran across a pic of y'all building a pork box, and i aint seen no MM from RD look like that!
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Unread 01-26-2011, 09:22 PM   #71
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Quote:
Originally Posted by boogiesnap View Post
i agree 100%, BUT,

i ran across a pic of y'all building a pork box, and i aint seen no MM from RD look like that!
I regularly get 20-22lb 2 packs of bone in pork buts from RD. Works for me.

I always considered cushion meat as something else.
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Unread 01-26-2011, 11:00 PM   #72
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Quote:
Originally Posted by Juggy D Beerman View Post
Yo Jorge, Before I posted the above picture with the two pork collars, I would have agreed with your statement. Those two pieces of meat look just like boneless butts to me and I have butchered many a hog and cooked many a contest. I am sure that even an experienced contest meat inspector would look at those two pieces of meat and passed them for inspection.

With all these big money contest that are up and coming, maybe it is time for the KCBS to start tagging meats as they do at the HLSR.

Porters,

Juggy
This is going to be difficult for reps. How many bad calls will be made on this (or) have already?!
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Unread 01-26-2011, 11:06 PM   #73
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The worst part is how do we recognize it once it is in the 9 x 9?
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Unread 01-26-2011, 11:47 PM   #74
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So based on the list David provide is a 406b or 407 a "Collar"... ? IS it something we can decern in a meat inspection?
Thanks for the input cracker... it makes more sense now, since I have never seen one of these collar roasts. Just heard about them. I'm too cheap to buy meat from SRF LOL.

I am fine whipping the arse of anyone cooking $3.99 pork collar with my $1.59 butts from RD or Sams.

Bring the cheaters, I feel like I am winning my share and the cooks I care about beating I know aren't cheating... It's heads up every week.

Bottom line is I'm gonna follow the rules. If that means a new rule about inspection at 10 am is needed, to deal with cheaters, so be it...I will follow that too... just like the silly spin on the parting rule. Is it needed... I think the "interpretation" is excessive, but I ensure I follow it.

Time to start cooking!!!
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Unread 01-26-2011, 11:55 PM   #75
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Quote:
Originally Posted by HoDeDo View Post
So based on the list David provide is a 406b or 407 a "Collar"... ? IS it something we can decern in a meat inspection?
Thanks for the input cracker... it makes more sense now, since I have never seen one of these collar roasts. Just heard about them. I'm too cheap to buy meat from SRF LOL.

I am fine whipping the arse of anyone cooking $3.99 pork collar with my $1.59 butts from RD or Sams.

Bring the cheaters, I feel like I am winning my share and the cooks I care about beating I know aren't cheating... It's heads up every week.

Bottom line is I'm gonna follow the rules. If that means a new rule about inspection at 10 am is needed, to deal with cheaters, so be it...I will follow that too... just like the silly spin on the parting rule. Is it needed... I think the "interpretation" is excessive, but I ensure I follow it.

Time to start cooking!!!
Agreed. I have no problems with letting an official into the trailer, cooker, cooler, or Cambro anytime they want. Nothing to hide.
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