Trimmed pork collars

roksmith · 01-27-2011, 09:59 AM

Any input from the board on this discussion thread?
http://www.bbq-brethren.com/forum/sh...ad.php?t=99416

Jeff_in_KC · 02-08-2011, 05:10 PM

The board raised their eyebrows frrom ones I talked to but no talk of action. I think they'd be very surprised at the teams cooking ILLEGALLY! It's about time teams were named if you ask me. Snake River Farms apparently spilled the beans on several. When I emailed them as just an "interested" person in purchasing their product and asked questions, they didn't both responding. I think they know.

Gene01 · 02-08-2011, 10:03 PM

I am sure that we are discussing this over the next weekend in KC, I have 30 pages of notes on this subject and will bring them with me....

Finney · 02-08-2011, 10:14 PM

Please address the cut, not just the fact that SRFs was selling under weight cuts to comp teams. We all already know that under weight pork is illegal.

A lot of people (me included) think that the cut should be legal (if over 5 lbs) and the meat comes from any part of the whole shoulder.

roksmith · 02-09-2011, 05:18 AM

yup.. what he said

drbbq · 02-09-2011, 07:58 AM

Hey Gene,
I'd like to suggest that instead of creating more micro rules we just change the rule to "It has to be pork, it can't be ribs, and it has to weigh at least five pounds". Period. Anybody wants to cook a ham or a loin I'm good with it. BBQ joints all over the country cook those cuts.

Rub · 02-09-2011, 08:12 AM

The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.

Slamdunkpro · 02-09-2011, 09:00 AM

Quote:

Originally Posted by Rub

The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.

Sure you can, you just break the animal further back; at the 3rd or 4th rib vs the 1st. It would be a long butt, but it would still be a butt. Ray's right with his suggestion of anything but ribs weighing 5 lbs. Even an IMPS definition is pointless because the competitor can trim and repackage prior to the event. Unless the inspectors are going to start carrying needles, insert them into the pork butt and measure the distance from the end of the loin side to the blade bone there's really no way to tell. Hell, have you ever even seen a meat inspector with a scale?

roksmith · 02-09-2011, 09:04 AM

I think I'm with Ray at this point... if it weighs 5lbs and used to oink.
Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative.

crd26a · 02-09-2011, 09:54 AM

Quote:

Originally Posted by roksmith

I think I'm with Ray at this point... if it weighs 5lbs and used to oink.
Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative.

Ray has a point, but I dread that kind of outcome. Think of it, a lot of people are already putting in multiple styles of meat from the shoulder, now expand it. You could end up with a box of pulled, ham, loin and god knows what else. Imagine the potential meat costs for a team just to build a box having 3 or 4 different pork meats to make up the one box.

Jorge · 02-09-2011, 10:08 AM

I'm fine with Ray's proposed solution. It's easy enough to enforce and creates a level playing field.

Rub · 02-09-2011, 10:20 AM

Quote:

Originally Posted by Slamdunkpro

Sure you can, you just break the animal further back; at the 3rd or 4th rib vs the 1st. It would be a long butt, but it would still be a butt.

I didn't say you couldn't, I said that's not the way a shoulder is cut for typical US packing/sale. Obviously they do it all the time (for export) which is why we have pork collars.

roksmith · 02-09-2011, 10:49 AM

..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?

BBQ Grail · 02-09-2011, 10:51 AM

Quote:

Originally Posted by roksmith

..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?

Just as most of us wouldn't go near a five pound slab of ribs a 5 pound pork belly probably wouldn't yield very good results for anything.

roksmith · 02-09-2011, 11:07 AM

I dunno... I'd give that a taste.

01-27-2011, 09:59 AM	#1
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	Trimmed pork collars Any input from the board on this discussion thread? http://www.bbq-brethren.com/forum/sh...ad.php?t=99416 __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

02-08-2011, 05:10 PM	#2
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	The board raised their eyebrows frrom ones I talked to but no talk of action. I think they'd be very surprised at the teams cooking ILLEGALLY! It's about time teams were named if you ask me. Snake River Farms apparently spilled the beans on several. When I emailed them as just an "interested" person in purchasing their product and asked questions, they didn't both responding. I think they know. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

02-08-2011, 10:14 PM	#4
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	Please address the cut, not just the fact that SRFs was selling under weight cuts to comp teams. We all already know that under weight pork is illegal. A lot of people (me included) think that the cut should be legal (if over 5 lbs) and the meat comes from any part of the whole shoulder. __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

02-09-2011, 05:18 AM	#5
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	yup.. what he said __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

02-09-2011, 07:58 AM	#6
drbbq is One Chatty Farker Join Date: 10-26-04 Location: Saint Petersburg, Florida Downloads: 0 Uploads: 0	Hey Gene, I'd like to suggest that instead of creating more micro rules we just change the rule to "It has to be pork, it can't be ribs, and it has to weigh at least five pounds". Period. Anybody wants to cook a ham or a loin I'm good with it. BBQ joints all over the country cook those cuts. __________________ Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t.

02-08-2011, 10:03 PM	#3
Gene01 Knows what a fatty is. Join Date: 03-03-06 Location: San Diego California Downloads: 0 Uploads: 0	I am sure that we are discussing this over the next weekend in KC, I have 30 pages of notes on this subject and will bring them with me....

02-09-2011, 08:12 AM	#7
Rub is One Chatty Farker Join Date: 09-25-06 Location: Winter Haven, FL Downloads: 0 Uploads: 0	The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it. __________________ -Rub Swamp Boys “Give a man some BBQ and you feed him for a day. Teach a man to BBQ and you feed him for a lifetime.” --Swamp Boys Proverb Sponsored by Yoder Smokers, BBQR's Delight, 3 Eyz, Butcher BBQ, Grizzly Coolers, Wicked Q Gator Nation

02-09-2011, 09:04 AM	#9
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I think I'm with Ray at this point... if it weighs 5lbs and used to oink. Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

02-09-2011, 10:08 AM	#11
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	I'm fine with Ray's proposed solution. It's easy enough to enforce and creates a level playing field. __________________ 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 BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

02-09-2011, 10:49 AM	#13
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat? __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

02-09-2011, 11:07 AM	#15
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I dunno... I'd give that a taste. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

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