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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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12-01-2013, 10:30 PM | #211 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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To all the people who say that the rule was "crystal clear," and only cheaters try to bend it, was the old rule designed to allow people to clean out the connective tissue in a butt, isolating 3-4 distinct muscles, and cook it like a bloomin onion for later cutting? Was the rule intended to allow a person to isolate the money musle, leaving it attached by a 2 mm piece of connective tissue so that it can be sliced later on?
That's what people were doing with the old rule, and it doesn't sound much like real BBQ to me. I'm sure some people will continue to do all that with the new rule. For some reason, every time I ask this, no one defends the practice, even though every one knows it happens. Why don't people talk about that more? Oh yeah, now I remember.... dmp |
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12-02-2013, 07:38 AM | #212 |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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Don't forget that "Pork" after trimming has to still meet what the BOD defined as "Pork" in the first line. So trimming off the MM and cooking just it is not legal.
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12-02-2013, 09:23 AM | #213 | |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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Quote:
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12-02-2013, 10:23 AM | #214 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I agree that it's not cheating, and have never meant to imply that it was. Still, isn't the rule crystal clear? Aren't you supposed to buy a butt, perform minimal trimming, and cook it whole? Aren't muscles attached with token strings bent rules?
dmp |
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12-02-2013, 01:09 PM | #215 |
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
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Bent maybe...but not broken.
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Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
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12-02-2013, 01:16 PM | #216 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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I would love a Brethen poll on this - how many people really do it? The teams I know don't cook that way. You can cook a hot 'n fast whole butt in under 5 hours - what's the advantage to hanging a MM on a string?
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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12-05-2013, 12:34 PM | #217 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Or allow the crazy trimming, but require the butt to be tied into a solid mass with butcher string after trimming. |
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12-05-2013, 01:53 PM | #218 | |
is One Chatty Farker
Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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This is a REP issue.
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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Thanks from:---> |
12-05-2013, 03:02 PM | #219 | |
On the road to being a farker
Join Date: 06-25-09
Location: Denver, CO
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Well written explanation...
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I will take the KCBS BOD 2014 Pork Rule as written for each word and apply as a Rep at any contest I am privileged to represent for The Kansas Barbeque Society. Bill Maes
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Grillin' Ain't Real Barbeque |
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