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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 11-26-2013, 10:56 PM   #136
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Here is the final pork rule for 2014 passed by the board this evening

PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."
Steve,

Where did the 4 lbs come from? I hadn't seen that weight requirement thrown about before.

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Unread 11-26-2013, 11:00 PM   #137
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Steve,

Where did the 4 lbs come from? I hadn't seen that weight requirement thrown about before.

Erik
I'll let Jeff field this one. That recommendation came from his committee.

Just so you know I voted against this rule because I didn't see the point of having any weight requirement. We passed a rule earlier in the year without it but this was a compromise amongst board members.
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Unread 11-26-2013, 11:06 PM   #138
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I appreciate your input but I wholeheartedly disagree. Your statement is based on a liberal interpretation of the written rule. Trimming a pork butt down to just the money muscle is not trimming. It is parting or separating the muscles. If someone does this they are CHEATING. The rule states the butt must be cooked whole.

In the end people are going to do what people are going to do. The rule is in place for 2014. Maybe it will be a disaster or maybe it will be the best thing since sliced bread. Time will tell.
I'm sorry Steve but it does not limit the type or amount of trimming allowed, it only states that once trimmed, the "trimmed" pork butt must be cooked whole and cannot be separated. That is not a liberal interpretation, it is cold hard fact! Read the rule as written, not as it was intended or debated or what your personal interpretation was but, what it really says or does not say.
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Unread 11-26-2013, 11:06 PM   #139
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Steve,
I agree, to trim down to just a mm would be cheating. As I read the rule I interpret it that once your pork is finished cooking you can separate and put it back on to set glaze etc. I know this will be interpreted differently by those who want to separate mm at an earlier time and I can understand their point as the rule is not exactly clear. (What determines cooked?) at least maybe we will lower the demand for pork butt as several teams will not need more than a couple butts now for each comp.
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Unread 11-26-2013, 11:13 PM   #140
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Originally Posted by Smoke'n Ice View Post
I'm sorry Steve but it does not limit the type or amount of trimming allowed, it only states that once trimmed, the "trimmed" pork butt must be cooked whole and cannot be separated. That is not a liberal interpretation, it is cold hard fact! Read the rule as written, not as it was intended or debated or what your personal interpretation was but, what it really says or does not say.
Lopping the money muscle off a pork butt is not trimming. Stating that it's a cold hard fact and putting an exclamation point at the end doesn't change reality. If you go to get your hair trimmed and they cut it all off or give you a Mohawk I'm pretty sure you'd have a strong case in court against the barber.
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Unread 11-26-2013, 11:24 PM   #141
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Originally Posted by YankeeBBQ View Post
Lopping the money muscle off a pork butt is not trimming. Stating that it's a cold hard fact and putting an exclamation point at the end doesn't change reality. If you go to get your hair trimmed and they cut it all off or give you a Mohawk I'm pretty sure you'd have a strong case in court against the barber.
That would depend on what trim means to me and the barber. Just saying that it is so open to interpretation that it will happen and I don't really see anything that can be done about it as it is allowed by rule.
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Unread 11-26-2013, 11:27 PM   #142
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That would depend on what trim means to me and the barber. Just saying that it is so open to interpretation that it will happen and I don't really see anything that can be done about it as it is allowed by rule.
Since nobody is policing any of this stuff anyway it's probably happening now. I guess that's an argument for another day.
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Unread 11-26-2013, 11:28 PM   #143
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I find this whole discussion laughable. Tell cooks what they can turn in, for any meat, or award points for creativity. I'd like to see KCBS encouraging cooks to be more creative versus adhering to the standards (perceived or real) of what judges expect. It's becoming way too homogenous in my opinion.
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Unread 11-26-2013, 11:33 PM   #144
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I find this whole discussion laughable. Tell cooks what they can turn in, for any meat, or award points for creativity. I'd like to see KCBS encouraging cooks to be more creative versus adhering to the standards (perceived or real) of what judges expect. It's becoming way too homogenous in my opinion.
Well it is a bbq competition not the Bocuse d'Or. I've seen some of those burger competitions on tv. If I were a judge I'd probably spit half of them across the room.
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Unread 11-26-2013, 11:38 PM   #145
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Well it is a bbq competition not the Bocuse d'Or. I've seen some of those burger competitions on tv. If I were a judge I'd probably spit half of them across the room.
I don't think I suggested that it should be fancy pants. And I don't know what burger competitions have to do with it. Just my thoughts that BBQ could be more than the same old same old.
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Unread 11-26-2013, 11:44 PM   #146
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I don't think I suggested that it should be fancy pants. And I don't know what burger competitions have to do with it. Just my thoughts that BBQ could be more than the same old same old.
Well I guess by point was a burger should be a burger and bbq should be bbq. Nobody is stopping you from turning is Wasabi Glazed ribs, they might taste great but they're certainly not bbq and in reality they shouldn't score well in a bbq competition. Of course that's just my opinion.
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Unread 11-26-2013, 11:51 PM   #147
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Well I guess by point was a burger should be a burger and bbq should be bbq. Nobody is stopping you from turning is Wasabi Glazed ribs, they might taste great but they're certainly not bbq and in reality they shouldn't score well in a bbq competition. Of course that's just my opinion.
But chicken braised in butter is "BBQ." I don't mean to hijack and I respect you for commenting on this forum. I would just like to see some more creativity.
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Unread 11-26-2013, 11:58 PM   #148
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But chicken braised in butter is "BBQ." I don't mean to hijack and I respect you for commenting on this forum. I would just like to see some more creativity.

Well you got me there. I don't really care for butter braised chicken (not to say I don't turn it in). The judges really seem to like it though ???

I'm sure back in the day nobody heard of braising chicken in butter. Somebody's 'creativity' led to today's craze.
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Unread 11-27-2013, 12:15 AM   #149
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PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.


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This rule, as written, legalizes the cooking of only the money muscle or any other separate muscle of the pork shoulder. Let the grilling begin.
Where can you get a 4lb money muscle? Send me the address. :)
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Unread 11-27-2013, 12:25 AM   #150
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Quote:
Originally Posted by BBQchef33 View Post
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.




Where can you get a 4lb money muscle? Send me the address. :)
Snakeriverfarms.com - ask for a long cut or Euro cut Boston Roast.
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