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For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter. |
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02-18-2011, 06:21 AM | #61 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Nothing wrong with that. But if a cook uses one in KCBS that's a problem for them. They are cheating and if it's discovered then it's a 2 year ban on competition at a minimum. Not worth the risk.
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Ford Retired competition cook. BBQ mentor. |
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02-18-2011, 07:58 AM | #62 |
is one Smokin' Farker
Join Date: 08-22-06
Location: Tomball,Texas
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So when do you all think they will want to come around and weight the pork before it goes onto the pit? maybe they should start tagging the pork and have a representative come around before turn in and make sure that is what is being turned in?
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"She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo |
02-18-2011, 09:27 AM | #63 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
It's a solution, but it's a complicated one to implement.
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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 Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-18-2011, 10:11 AM | #64 | |
is one Smokin' Farker
Join Date: 08-22-06
Location: Tomball,Texas
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Quote:
It just depends on how far everyone is willing to go I believe a simple and more effective solution would be that they hire guy's like you to go around and police every team and if violators are found then before awards we line the perps up and execute them and grade your marksmanship skills......
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"She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo |
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02-18-2011, 12:16 PM | #65 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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The Grocer advertises Boneless Pork Butt......
Quote:
Give me a break!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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02-18-2011, 12:32 PM | #66 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Somehow, it doesn't seem like it's been Joe Average that's been having trouble complying with the rules.
Nevertheless, it is incumbent on each cook to be aware of the rules and advisories, and comply accordingly.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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02-18-2011, 12:34 PM | #67 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
I'll wait to read the Rep Advisory to see if it reflects what I heard from the BoD meeting. Based on your question....if the Rep recognizes that somebody has shown up with a cut that isn't legal they won't approve it. Next question?
__________________
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 Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-18-2011, 04:49 PM | #68 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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I have never had a "rep" inspect my meat. It is always someone from the organizer. Some times when I arrive and have the meat inspected, the rep is no where to be seen. Just saying, this will prove almost impossible to police and enforce. I still think it is up the the integrity of the cooks and it they don't have any, then they will do what ever they think is necessary to win.
Christ, the easy way around it is go to Sam's, buy a double pack of cryovac pork butts and have them inspected all season. As long as you keep them cold, they won't grow much mold and the cryovac will keep the odor intact. Keep your real item somewhere else. It really is that simple to cheat. I might recommend that at the end of the season, dispose of the meat at a toxic waste facility |
02-18-2011, 06:35 PM | #69 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Cheaters are still going to cheat, but now at least the honest folks will know for sure what is and is not legal.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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02-18-2011, 07:04 PM | #70 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Sounds like a killer Money Muscle to me...and for those folks that do combo boxes...a possible advantage in taste and texture (which...I think...is the reason for this discussion)...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
02-18-2011, 09:49 PM | #71 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
All that I am trying to get across is that around here, they are being sold as Boneless Korobuta Pork Butts. I have no solution, I'm a consumer, they were offered to me as Boneless Butts to try, and I made sure they weighed 5lbs or more. As a competitor, I feel I followed the rules at the time. Unlike those that ordered 4lb. Pork Collars from Snake River Farms. At the time I figured they were Money muscle meat trimmed out. My butcher calls them CT Butts or close trim Butts, he never referred to them as Pork Collars, I just happened to see a packing carton from a slaughterhouse out of Iowa that said Boneless Pork Butt Collar Trim on the labels. I'll never again them use them in a comp, and I admit I probably can't cook one for slicing that would be moist enough worth turning in anyway. ....now about that list of top teams??......
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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02-19-2011, 10:55 PM | #72 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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**Not a US cut??**
#407 cut from the shoulder Product of USA Awaiting shipment for an advertised Weekly Special as Boneless Pork Butt at a local market. Just sayin'.....
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
02-20-2011, 08:15 AM | #73 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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It seems to be terminology that folks don't like. A 407 cut should be fine not matter what the label says on it. Cellar trim, collar trim, center trim. I'd be willing to bet all 3 terms might be used interchangably by some butchers.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-20-2011, 12:05 PM | #74 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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And probably more with the Niche or Heritage breeds.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
02-26-2011, 12:15 PM | #75 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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http://www.kurobutameats.com/
Kurobuta Berkshire LLC 51600 295th Street Austin, MN 55912 Phone: 507-440-6685 Fax: 800-507-0757 [email protected] Welcome to Kurobuta Berkshire LLC Our mission is to provide our customers with the best tasting pork in the world. Customers desiring Berkshire pork expect the very best tasting natural pork. Kurobuta Berkshire LLC has a complete farm to customer quality program to ensure customer satisfaction. We provide sustainably produced, all natural quality pork products to elite foodservice customers. Our pork products qualify for the American Berkshire Association 100% Pure Berkshire Pork label. This is the most comprehensive third party audit program available to Berkshire pork producers, chefs and consumers. We provide pork products cut in the Japanese style as well as American pork cuts. We can supply true Kurobuta pork cuts such as single rib bellies, collar (CT) butts, boneless full loins, tenderloins and boneless hams. Collar (CT) butts Single rib bellies Value cuts for chefs. Boneless sirloin chops/roasts Boneless top loin chops/roasts Get the great Berkshire taste and tenderness with a reduced portion/serving cost by using these cuts on your menu. We guarantee customer satisfaction with Kurobuta Berkshire LLC products. Kurobuta Berkshire LLC 51600 295th Street Austin, MN 55912 Phone: 507-440-6685 Fax: 800-507-0757 [email protected] Industry Links National Pork Producers Council http://www.nppc.org National Pork Board http://pork.org http://www.theotherwhitemeat.com American Berkshire Association http://www.americanberkshire.com US Meat Export Federation http://www.usmef.org http://www.kurobutameats.com/
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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