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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.


View Poll Results: Is the new revised pork rule good for BBQ?
Yes! 33 28.45%
No! 18 15.52%
Meh 19 16.38%
Pork is now a grilling contest 4 3.45%
Nothing changes for me 34 29.31%
Farker! 8 6.90%
Voters: 116. You may not vote on this poll

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Unread 07-16-2013, 10:49 PM   #91
Hawg Father of Seoul
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Quote:
Originally Posted by Jeff_in_KC View Post
Precisely! And no one is cooking pre-sliced brisket, individual ribs (best from each slab) or what have you. So why do you think people are going to cook little pieces of butt and if they do, why does it matter? That's probably the best question right there - why does it matter? If it's a part of a butt, does it really matter how small they trim it?
As long as every one knows the rules... I think you are doing a good job Jeff.

I'll vote for you again bro.
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Unread 07-16-2013, 11:02 PM   #92
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Quote:
Originally Posted by Jeff_in_KC View Post
Precisely! And no one is cooking pre-sliced brisket, individual ribs (best from each slab) or what have you. So why do you think people are going to cook little pieces of butt and if they do, why does it matter? That's probably the best question right there - why does it matter? If it's a part of a butt, does it really matter how small they trim it?

OK. Seeing the can or worms is open.... we can do boneless chicken, butt and brisket... Change the stupid rule that ribs have to have bones!!! With your analogy, let's change that rule as well.....
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Unread 07-17-2013, 12:50 PM   #93
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Originally Posted by Jeff_in_KC View Post
That's probably the best question right there - why does it matter?
Tradition...which I think is one of the things you are supposedly preserving.
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Unread 07-17-2013, 02:07 PM   #94
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Bingo. To preserve and teach. Not roll over cause some folks can't serve warm pulled pork.

I for one appreciate Jeff for coming on here and addressing us. He could hide behind the computer, but he doesn't. Whether we agree on the rule or not. I respect what he does. So thank you Jeff.
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Unread 07-20-2013, 02:08 PM   #95
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Originally Posted by Smokedelic View Post
Tradition...which I think is one of the things you are supposedly preserving.
If we're preserving tradition, let's go back to cooking the categories that KCBS started with.
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Unread 07-21-2013, 12:38 AM   #96
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Originally Posted by Jeff_in_KC View Post
If we're preserving tradition, let's go back to cooking the categories that KCBS started with.
How is this new rule preserving tradition?
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Unread 07-21-2013, 09:43 AM   #97
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It seems that the multiple manipulations of the pork rule was likely considered/started by a scenario such as this: A team is cooking their normal 8-10lb butt, they want to slice the MM but if they take the butt to, say, 195f the MM shreds when trying to slice it. If they temp the MM at 195f and pull the whole butt from the cooker the rest of the butts texture is not where they want it. Cake and eat it and whatnot.

Is it to facilitate (legalize) the MM to now be treated like a burnt end(s)? Or facilitate removal of the MM at a certain “sliceable" temp and return the rest of the butt to cooker to hit its target temp? Likely.

I don't know. What I do know is I hate the term Money Muscle now more than ever.
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