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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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01-27-2011, 06:10 AM | #76 | |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Quote:
406b even says its a Boston Butt....
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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01-27-2011, 06:28 AM | #77 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I gotta say.. I agree. IF the pork collar/collar butt/petite boston butt is a trimmed boston butt it's perfectly legal.
We use full sized Boston Butts and don't even trim much, but I would have zero heartache is someone wanted to use one. If the cut comes from somewhere else, other than the butt end of a shoulder, then it would be illegal. Would be nice if we could get some input from a board member.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 07:16 AM | #78 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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OK..so I go to my meat supplier and he offers me these boneless Berkshire pork butts, I've never seen anything like them before and I say sure, I'll give them a try. I say they have to be 5 pounds and get them weighed to be legal. Show up at the comp, the meats are inspected and the meats get cooked. Am I considered a cheater?
If the packing labels cleary say Collar Trim Pork Butt, they are sold in the butcher case as CT or "close trim" pork roasts, and you are told its a butt, would you have any reason as a consumer to even question that? There are so many friggin' cuts the supermarkets bombard us with its crazy. First time I saw Cushion meat, I asked what cut it was they couldn't tell me, only that the teriyaki joints used it in stir fry! The Snake River Korobuta Pork Collars in the BBQ Collection "that are a favorite of competitive barbecuers" are 4 lbs for $35 and I would say that anyone knowingly using these in competition are not playing it straight, but it looks like its been happening for awhile. I don't use SRF meats and don't have any plans to use the CT Butts for comps anyway.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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01-27-2011, 07:44 AM | #79 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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If they are under 5lbs, they are definately illegal.
I'm not quite sure why they go thru the extra trimming and bone removal and then advertise them as for BBQ comps. Seems like it would be easier for all involved to not trim them, leave the bone in and just call them pork butts. There would be no question then. I only seem to see them refered to as "Collar" when they are from Berkies.. maybe someone who raises or processes Berkies could shed some light.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 08:47 AM | #80 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I know one thing... not sure if they are still giving out the info now. But if you called SRF a couple of weeks ago, they rolled down the list of teams using them. Would it be wrong to ask the reps to inspect their meat if I compete aganst the? The competitor in me could care less because I'll whip your ass with my IBP pork butts. But there is no room for cheating. And that is all that this is.
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Thanks from: ---> |
01-27-2011, 08:50 AM | #81 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
Earlier I believed that it would be fairly simple for a rep inspecting meat to spot a collar that somebody may have mistakenly purchased. After seeing some additional pictures yesterday, and this morning, I'm not so sure and I agree with Bunny that it's a very tough spot for the reps to be in! The rules and, more importantly, their intent are pretty clear to me. They exist, as written, to create a level playing field for ALL competitors. When folks start deciding that something is legal, because it isn't expressly prohibited, Pandora's Box is wide open. EDIT: I can't wait for the day when teams start adding litigators to the lineup, and we are a lot closer to that point than many of you may believe.....allegedly.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-27-2011, 09:06 AM | #82 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Now if you use pork collar, can you part it and put it back on the smoker?
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-27-2011, 09:07 AM | #83 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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But when I trim my 9lb IBP butt down to 6lbs isnt that a portion thereof?
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Thanks from:---> |
01-27-2011, 09:31 AM | #84 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Nope.. it's trimmed..and legal.
It's no different than trimming a brisket flat down to fit in the box prior to cooking. At that point, it is no longer a flat, but a portion of the flat....and perfectly legal.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 09:31 AM | #85 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Quote:
I think Dr. BBQ should weigh in on this one! I saw him on TV where a team broke down a pork loin during a time that they weren't supposed to. Guy brought up a good point that you can buy your meat that way from the butcher, so is it worth a DQ or just a minor point deduction. Granted, TV tail gaiting is not KCBS, but it was a valid point, and isn't this the reverse? If I can legally do it after I buy it, before I show up for inspection, can I not ask my butcher to do it for me? dmp |
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01-27-2011, 09:33 AM | #86 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Comparing it to brisket is somewhat disingenuous, because there are no weight requirements in the rules for brisket.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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01-27-2011, 09:37 AM | #87 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
That's a far cry, from someone trimming up a Shoulder for 6 lbs. of meat. I've yet to see a definitive description of what a pork collar actually is; that comes from a recognized authority. If competition BBQ has come to the point that we are going to start splitting hairs that fine, it's in trouble.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-27-2011, 09:37 AM | #88 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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So if the trimmed butt is still over 5lbs, then there is no issue ?
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 09:51 AM | #89 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Quote:
That was a completely different deal. There was a guy there from the National Restaurant Association who'd written the rules and was responsible for enforcing them. We were just discussing it for TV. But I do think I know the intent because I was actively cooking when the rule was changed from "any pork" to butt, picnic, etc. KCBS was growing and they wanted to clean up the rules and they also wanted to make it so the food was real BBQ and butts etc fit the bill. The open poultry category was changed to chicken at that time as well.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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01-27-2011, 09:52 AM | #90 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Here is a reference document from the European Trade Commission on Meat Standardization.
http://www.unece.org/trade/agr/meeti...a01_Rev01e.pdf It says that the collar butt and butt are interchangable and both are names for the Upper Shoulder(Boston Butt).
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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