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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 | 28.21% | |
No! | 18 | 15.38% | |
Meh | 19 | 16.24% | |
Pork is now a grilling contest | 5 | 4.27% | |
Nothing changes for me | 34 | 29.06% | |
Farker! | 8 | 6.84% | |
Voters: 117. You may not vote on this poll |
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07-11-2013, 05:17 PM | #46 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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Thanks from:---> |
07-11-2013, 05:19 PM | #47 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Looks like a decent piece to eat though :)
__________________
Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-11-2013, 05:25 PM | #48 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Its the last sentence of the rule. Something along the lines "can be turned in as pulled chopped sliced or and combination..."
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-11-2013, 06:08 PM | #49 |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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I'm confused!
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LRG & Mini BGE , super fast Kansas State purple Thermopen! |
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07-11-2013, 08:28 PM | #50 | ||
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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How do you enforce the 145* temperature? If a rep doesn't come and temp each one before they are removed aren't we once again just relying on the integrity of the individual? In this instance the KCBS BoD decided that imposing a minimum temperature would be unenforceable so they left it out.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-11-2013, 09:01 PM | #51 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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The part I do not understand is why they think this is necessary. They do not pull a Bubba Gump and list all the ways you can turn in chicken.
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07-11-2013, 09:26 PM | #52 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I liked the old rule better. I would have preferred they left the pork rule alone.
And change the brisket rule. Muaaahaahaaa ...meh
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-11-2013, 09:29 PM | #53 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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The rules will never overcome that unless we want an army of auditors roaming the cook sites. To me, the purpose of the rules is to define an even playing field by which we all compete. It's up to the integrity of the teams to follow those. The new rule more clearly defines what is intended. The intention is clear - you have to cook a whole cut of meat, but you can glaze, reheat, or cook bits of the whole cut to a different temp after cooking the basic piece whole. If people want to wiggle out of that based on semantics, they will. They could cheat in a whole host of ways because cooks aren't watched that closely. The other question is: how much of an advantage is it? If you can't win cooking a pork butt, is just cooking a money muscle really going to help you? I doubt it.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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Thanks from: ---> |
07-11-2013, 09:51 PM | #54 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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No not at all. Each category is its own animal. It would be comparing apples and oranges.
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A guideline can also be a standard operating procedure upon which each team is asked to follow. Without constant oversight the rule set is not there to be enforced but rather followed. Once the competitor loses their integrity the rule set falls apart.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-11-2013, 10:02 PM | #55 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Exactly, the 145 was put in specifically to reinforce the safe serving temperature for those who say 'what does cooked mean'.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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07-11-2013, 10:11 PM | #56 | |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Being able to part your pork is dumbing down contest to what was it "easy bake BBQ" but cooking store bought pieces of chicken somehow demonstrates a higher level of skill? I thought you used the Brethren rule as an example of something that gave the cook a course of action that did not rely on their integrity? I still think its going to rely on a competitors integrity and willingness to abide by the rules. There aren't going to be reps verifying your pork is 145* @ the BoTB anymore than there are going to be KCBS reps making sure you don't return separated pork to your cooker at the Royal. Both are almost unenforceable rules that rely on cooks staying within the guidelines. Like Chris said, cheaters are going to cheat. Myself, like the majority of folks here, don't feel the need to.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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07-11-2013, 10:31 PM | #57 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Yeah we are on the same page. Chicken has been shaped by the competitor unfortunately. Thigh nuggets in unnatural shapes that have taught the average judge to have an expectation. I would like to see a light and dark requirement to exhibit more skill. Although when you think about it the use of the chicken thigh is no different then the beef brisket or pork shoulder. Each is a specific portion of a whole animal. Oh and I can't wait for a shake or 4
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-11-2013, 10:39 PM | #58 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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I think the reason for that is the idea of 6 portions. Most everyone slices brisket and chicken parts make 6 easy just like ribs. Slices would be the first idea ofr pork when considering that. As well it may have originally been a tip of the hat to the different regional preps.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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07-12-2013, 12:41 AM | #59 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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Doesn't effect us...
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07-12-2013, 01:10 AM | #60 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I wish they'd just change the name of the category to "pulled pork". POOF!!! All confusion gone instantly!
Can I make the precious little medallions? Yes. Do I find it to be silly? Yes, but apparently there are many who get a warm/fuzzy from sliced. To each their own. |
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