Pork parting rule vote tonight

Slamdunkpro · 02-15-2013, 02:18 PM

To the KCBS BoB

Re: the pork parting rule vote at the upcoming BoD meeting.

The pork parting rule has surfaced again and is up for a vote. Regardless of you as a Board member feel about the rule itself, it's wrong to change this rule for the 2013 season which is currently underway.

Cooks have practiced this winter based on our reading of the 2013 rules. To go against KCBS rules and change the rules mid season is a disservice to all the cooks who currently cook within the established rules.

If you want to do away with the pork parting rule, so be it. but it should be for the 2014 season, not the season currently underway.

Rookie'48 · 02-15-2013, 04:08 PM

Any Rules changes made will go into effect for the 2014 season.

Funtimebbq · 02-15-2013, 07:44 PM

Glad you clarified this Dave. The motion below, published for this month's meeting seems to indicate otherwise.

Benny

O Motion - Randy Bigler; Seconded by Jeff Stith: In regards to KCBS Rule number 10, under pork, motion is made that the sentence "At no time shall the meat once separated be returned to a cooker" be stricken from the rules effective immediately

Rookie'48 · 02-15-2013, 11:22 PM

The motion that was passed is below.

I move that the definition of PORK be changed as follows:

Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out).

This Rule change will go into effect for the 2014 BBQ season.

Randy withdrew his motion after the BoD passed mine.

mikerobes · 02-16-2013, 06:24 PM

Thanks Dave, I'm not clear on this, Does this mean that after inspection, a cook could separate the MM, and cook it separate from the butt?

Rookie'48 · 02-16-2013, 11:46 PM

No, what it's intended to do is to allow the cook to re-heat without penalty.

Spydermike72 · 02-17-2013, 07:27 AM

Quote:

Originally Posted by Rookie'48

No, what it's intended to do is to allow the cook to re-heat without penalty.

Hey Dave, still clear as mud for me

So a cook could cook a butt or shoulder to their desired temp, remove from the cooker and then place a part of that butt/shoulder back on the cooker for say glazing ??

Thanks for answering our questions!!

Slamdunkpro · 02-17-2013, 08:32 AM

Quote:

Originally Posted by Rookie'48

No, what it's intended to do is to allow the cook to re-heat without penalty.

The board member who made the motion disagrees.

From the other thread

Quote:

Originally Posted by YankeeBBQ

Once Your 5 Lb butt Or shoulder Is inspected Cook It Any Way You See Fit. That Is The Rule For 2014

Smoke'n Ice · 02-17-2013, 08:32 AM

Quote:

Originally Posted by Rookie'48

Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out).

Quote:

Originally Posted by Rookie'48

No, what it's intended to do is to allow the cook to re-heat without penalty.

Dave,

The new rule only defines the cut of meat and required size. Once it is inspected by the contest organizer representative, the cook can do as he pleases to include butchering and cooking separated muscles for varying lengths of time and method.

What am I missing in the rules that indicate this cannot be done in 2014 as this interpretation falls in line with the other categories?

Mack Yarbrough
Smoke’n Ice

Ron_L · 02-17-2013, 08:51 AM

Quote:

Originally Posted by Smoke'n Ice

Dave,

The new rule only defines the cut of meat and required size. Once it is inspected by the contest organizer representative, the cook can do as he pleases to include butchering and cooking separated muscles for varying lengths of time and method.

What am I missing in the rules that indicate this cannot be done in 2014 as this interpretation falls in line with the other categories?

Mack Yarbrough
Smoke’n Ice

I have to agree. There is nothing in the rule that says how the meat is to be cooked.

Bbq Bubba · 02-17-2013, 08:57 AM

Quote:

Originally Posted by Ron_L

I have to agree. There is nothing in the rule that says how the meat is to be cooked.

Yet everybody will try to analyze it to death?

You have to start with 5 lbs of pork product for your inspection. What happens after that is up to the cook. The pork parting rule has been removed. Cook your pork and move on.

Jorge · 02-17-2013, 09:05 AM

Edit: I know better than to get sucked into these things!

YankeeBBQ · 02-17-2013, 01:42 PM

Quote:

Originally Posted by Jorge

Edit: I know better than to get sucked into these things!

Awe Man What Did I miss

JD McGee · 02-18-2013, 10:39 AM

The original rule never made much sense to me to begin with...you can part brisket but not pork...weird! But...the rule was what the rule was and in order to compete we play by the rules...period! I like the change...it shouldn't make a hoot what the cook does to the meat after it passes inspection...it still has to be cooked to perfection...attached or not!

My 2 cents...

motoeric · 02-18-2013, 01:16 PM

I'm not trying to stir things up, but would it be legal to (after inspection) grind the pork shoulder and turn in a fatty?

Eric

02-15-2013, 02:18 PM	#1
Slamdunkpro is One Chatty Farker Join Date: 02-27-07 Location: Northern VA Downloads: 0 Uploads: 0	Pork parting rule vote tonight To the KCBS BoB Re: the pork parting rule vote at the upcoming BoD meeting. The pork parting rule has surfaced again and is up for a vote. Regardless of you as a Board member feel about the rule itself, it's wrong to change this rule for the 2013 season which is currently underway. Cooks have practiced this winter based on our reading of the 2013 rules. To go against KCBS rules and change the rules mid season is a disservice to all the cooks who currently cook within the established rules. If you want to do away with the pork parting rule, so be it. but it should be for the 2014 season, not the season currently underway. __________________ Aporkalypse Now Competition BBQ team Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289

02-15-2013, 04:08 PM	#2
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Any Rules changes made will go into effect for the 2014 season. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

02-15-2013, 11:22 PM	#4
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	The motion that was passed is below. I move that the definition of PORK be changed as follows: Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out). This Rule change will go into effect for the 2014 BBQ season. Randy withdrew his motion after the BoD passed mine. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

02-16-2013, 06:24 PM	#5
mikerobes Knows what a fatty is. Join Date: 07-11-11 Location: Durand,MI Downloads: 0 Uploads: 0	Thanks Dave, I'm not clear on this, Does this mean that after inspection, a cook could separate the MM, and cook it separate from the butt? __________________ Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Fed Cabinet Smoker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones

02-16-2013, 11:46 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	No, what it's intended to do is to allow the cook to re-heat without penalty. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

02-15-2013, 07:44 PM	#3
Funtimebbq Full Fledged Farker Join Date: 11-19-09 Location: Whittier, CA Downloads: 0 Uploads: 0	Glad you clarified this Dave. The motion below, published for this month's meeting seems to indicate otherwise. Benny O Motion - Randy Bigler; Seconded by Jeff Stith: In regards to KCBS Rule number 10, under pork, motion is made that the sentence "At no time shall the meat once separated be returned to a cooker" be stricken from the rules effective immediately

02-17-2013, 09:05 AM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Edit: I know better than to get sucked into these things! __________________ 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!!!!

02-18-2013, 10:39 AM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	The original rule never made much sense to me to begin with...you can part brisket but not pork...weird! But...the rule was what the rule was and in order to compete we play by the rules...period! I like the change...it shouldn't make a hoot what the cook does to the meat after it passes inspection...it still has to be cooked to perfection...attached or not! My 2 cents... __________________ Wine Country "Q" Competition BBQ

02-18-2013, 01:16 PM	#15
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	I'm not trying to stir things up, but would it be legal to (after inspection) grind the pork shoulder and turn in a fatty? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9