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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 02-25-2013, 02:37 PM   #31
DawgPhan
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I still chuckle at all the gnashing of teeth over need to cook 2 pork butts to get a money muscle.

Pork butts are cheap and we have never had this problem with the pork butts.
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Unread 02-25-2013, 02:48 PM   #32
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The push on this rule is for food safety. My pork is so hot coming out of the Cambo, it will give you third degree burns. If KCBS was so worried about food safety, a hard rule would have been implemented banning CBJ's from taking food out from the judging tent. Rules are being changed for a minority of cooks to allegedly re-heat their pork. I find the poll on the other forum as very interesting.
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Unread 02-25-2013, 03:23 PM   #33
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Scottie - AMEN!!!!!!! SO FARKING WHAT, if some folks can't get what they want out of 1 or 2 butts. Learn to do it or buy more meat. This is like lowering test scores so "no child get's left behind". We know how that worked out.

Or, in the case of the St. Louis Fire department, lowering the standards for Captains tests for minorities. REALLY??? I'd rather have the smart ones (don't care what color) saving my arse.......doesn't KCBS want the best cooks? Nope, they want more cooks because that = $$. Hmmmm.
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Unread 02-25-2013, 03:49 PM   #34
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Quote:
Originally Posted by jbrink01 View Post
Scottie - AMEN!!!!!!! SO FARKING WHAT, if some folks can't get what they want out of 1 or 2 butts. Learn to do it or buy more meat. This is like lowering test scores so "no child get's left behind". We know how that worked out.

Or, in the case of the St. Louis Fire department, lowering the standards for Captains tests for minorities. REALLY??? I'd rather have the smart ones (don't care what color) saving my arse.......doesn't KCBS want the best cooks? Nope, they want more cooks because that = $$. Hmmmm.
But without That

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Unread 02-25-2013, 03:57 PM   #35
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Great Point!!!!
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Unread 02-25-2013, 04:05 PM   #36
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My brain hurts and I have my first 2013 KCBS cook this weekend...
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Unread 02-25-2013, 04:06 PM   #37
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It is just one more step towards pacifying those cooks who don't know how to BBQ.

KCBS continues to prove that they are seeking the largest audience and number of teams possible, without any regards to the traditions of what makes BBQ...BBQ.

I gave up my KCBS membership in 2011, and with the current trend, I doubt I will ever have one again.

However I will continue to support traditional bbq, it's history and it's methods...all while you folks go out there and roast, braise and grill your meat in KCBS competitions.

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Unread 02-25-2013, 04:13 PM   #38
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Quote:
Originally Posted by SirPorkaLot View Post
It is just one more step towards pacifying those cooks who don't know how to BBQ.

KCBS continues to prove that they are seeking the largest audience and number of teams possible, without any regards to the traditions of what makes BBQ...BBQ.

I gave up my KCBS membership in 2011, and with the current trend, I doubt I will ever have one again.

However I will continue to support traditional bbq, it's history and it's methods...all while you folks go out there and roast, braise and grill your meat in KCBS competitions.

bold emphasis above mine which equate to absurd, bold stroke, all encompassing statments.
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Unread 02-25-2013, 04:19 PM   #39
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Quote:
Originally Posted by RangerJ View Post
bold emphasis above mine which equate to absurd, bold stroke, all encompassing statments.

Yes...I am the master of absurd, bold, all encompassing statements

It is my opinion that KCBS lost their way long ago, and they no longer represent true BBQ.

Bold or absurd - it is truth, as I see it.

Now am I suggesting that no one in KCBS can cook BBQ?
No..that is not what i said.

However if there are 1,000 cooks that are actual pitmasters, and 10,000 cooks who are not, but would love to give KCBS their money...who do you think KCBS is pandering to?

Again it is my opinion, that what is on the competition circuit these days is a long ways from BBQ.

Candied ribs, cupcake chicken & grilled pork is not bbq for example, at least not the way I see it..and this was the point of my post.
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Unread 02-25-2013, 04:27 PM   #40
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For me personally, I really don't care what the rule is...I just want it to be clear and definitive.
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Unread 02-25-2013, 04:36 PM   #41
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Several posters have alluded to food safety as a concern for the rule change. This would only be a problem if the product were held for more than 3 hours and 59 minutes in the unsafe zone of 41 degrees F to 135 degrees F (numbers a lot of us live by day after day.) The time from turn in to judging is less than 30 minutes and most cooks spend 20 minutes prepping their box. If turn in for pork is 1:30 then the pork can be taken off the cooker and placed on a table at 10 am and still be within the servsafe guidelines when the judge eats his sample. Just saying, that is a non-issue on this subject.

For the purist out there that want the product to be hot when the judge samples it, go judge a contest and see how hot the product is after being opened, judged for appearance, passed around and sample placed on tray and this is times six boxes. It is then sampled one at a time. I would venture to say that by the time the judge actually tastes the product, it will be close to ambient temp.
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Unread 02-25-2013, 04:47 PM   #42
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Quote:
Originally Posted by SirPorkaLot View Post
Yes...I am the master of absurd, bold, all encompassing statements

It is my opinion that KCBS lost their way long ago, and they no longer represent true BBQ.

Bold or absurd - it is truth, as I see it.

Now am I suggesting that no one in KCBS can cook BBQ?
No..that is not what i said.

However if there are 1,000 cooks that are actual pitmasters, and 10,000 cooks who are not, but would love to give KCBS their money...who do you think KCBS is pandering to?

Again it is my opinion, that what is on the competition circuit these days is a long ways from BBQ.

Candied ribs, cupcake chicken & grilled pork is not bbq for example, at least not the way I see it..and this was the point of my post.
Living in Memphis since 1976, I didn't even know about KCBS until joining this site, and I NEVER suspected chicken was BBQ...















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Unread 02-25-2013, 04:59 PM   #43
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Quote:
Originally Posted by SirPorkaLot View Post
Yes...I am the master of absurd, bold, all encompassing statements

It is my opinion that KCBS lost their way long ago, and they no longer represent true BBQ.

Bold or absurd - it is truth, as I see it.

Now am I suggesting that no one in KCBS can cook BBQ?
No..that is not what i said.

However if there are 1,000 cooks that are actual pitmasters, and 10,000 cooks who are not, but would love to give KCBS their money...who do you think KCBS is pandering to?

Again it is my opinion, that what is on the competition circuit these days is a long ways from BBQ.

Candied ribs, cupcake chicken & grilled pork is not bbq for example, at least not the way I see it..and this was the point of my post.
Then perhaps leave the "while you folks" comments out of your posts and direct it at KCBS.

I cook what needs to be cooked at competitions according to the rules provided, call it BBQ or not.
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Unread 02-25-2013, 04:59 PM   #44
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Truthfully, I think someone but a bug in someones ear about wanting to set sauce on the money muscle. That's my feeling.
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Unread 02-25-2013, 04:59 PM   #45
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Quote:
Originally Posted by Hawg Father of Seoul View Post
No offense taken and no offense to you...

Do you submit burnt ends?
All valid points, thanks for playing.

No I don't turn in burnt ends. I did once last year and got slammed for it at the final table in Vegas.
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