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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, 11:53 AM | #16 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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There are a lot of holes in this rule. Cooking the pork pretty much any way you wish could be considered "by the letter" so why not get rid of the rule entirely.
Pretty sure their intent it so allow you to fully cook your pork whole then return parts of it to your pit to set the sauce, but with this rule, you aren't required to cook the whole butt or fully cook it before separating.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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07-11-2013, 12:24 PM | #17 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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As a judge, I am having a hard time thinking about seeing a box with just MM in it. It would almost be like seeing a box with just burnt ends.
I guess it would be "ok", but I think a box with other parts of the item would better represent the overall cook, and their ability to cook it. The rule seemed fine the way it was. Don't think I'll change, but, time will tell (not that I am a major competitor in any catagory, but I plan on getting there ) Just my 2 cents........... wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-11-2013, 12:41 PM | #18 |
is One Chatty Farker
Join Date: 12-31-10
Location: Albert City, Iowa
Name/Nickname : Fred
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The few times I have judged the last couple of years, I have seen way more boxes with just sliced MM than I have MM and pulled.
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Oversize Load BBQ team ......... forever haunted by .0116 |
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07-11-2013, 12:44 PM | #19 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
Man, I guess times are a changing..... Bummer. It has been about 2 years since we judged. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-11-2013, 01:05 PM | #20 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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When I cook FBA I usually put pulled, mm and tubes in the box. Maybe even chunks. Need to cook 4 butts to get product. In kcbs I usually do mm and pulled or chunks. This rule change only impacts cooking methods not what goes in the box.
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Ford Retired competition cook. BBQ mentor. |
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07-11-2013, 01:43 PM | #22 | |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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Quote:
We have all heard these statements and 100's more like them. "I marked it down because there weren't any burnt ends." "Thick sliced brisket, must be over done." "No skin on the chicken? Guess they can't cook chicken skin" "No sliced money muscle? a 2 point deduction" |
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07-11-2013, 01:57 PM | #23 |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
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So we go from pork that must weigh at least 5 lbs. that doesn't have to be cooked whole to pork that has to be cooked whole but doesn't have to weigh at least 5 lbs.?
What the fark Board?
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Mike - Formerly Known as Team Enoserv |
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07-11-2013, 02:01 PM | #24 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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It seems that it all comes down to the MM and whether it is parted, cooked separately, only MM is cooked, blab, blab, blab, etc, etc, etc...I have never understood the issue at all? As long as Any team can do what Any other team can do, it just makes no sense to me. So the MM is some Golden piece of meat that teams win with, great, all have the opportunity to do it!
What am I missing?
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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07-11-2013, 02:07 PM | #25 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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I really don't understand all this panty-wadding over this 'new' rule.
If I thought that having the meat from 4 money muscles was going to help me get a top-5 pork call every contest, I wouldn't think twice about spending another $40 in meat to guarantee a call. I could trim all 4 butts down to where the MM was barely attached, I could be cooking legally (within old rules) and have basically the same thing as all you who are worried about some door being opened think is going to happen. A person with a creative mind can work within the rules and produce a high quality product while all the whiners are sitting around wondering who's doing what... |
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07-11-2013, 02:15 PM | #26 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Quote:
I have to disagree. The skill set in cooking pork shoulder is being able to take the whole piece and cook it well. Lets face it the original intent was a whole shoulder. Unfortunately finding a whole shoulder isn't always the easiest thing so they allowed the two portions but never intended to allow the piece to be trimmed into smaller portions to get the cook you want. By allowing any technique you dumb down the skills needed and make it "easybake" BBQ.
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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, 02:19 PM | #27 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
We score the way we want to be scored! You wont hear any of those statements from us. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-11-2013, 02:23 PM | #28 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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Quote:
I do like the general direction where cook it whole but its OK to place cooked portions back on the pit. |
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07-11-2013, 02:26 PM | #29 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
The other part of the discussion I see is where folks question the new rule because is isn't very clear or modified/changed/updated in such a way that makes more sense than the previous rule.
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-Jason I didn't choose D-Canoe life.......... |
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07-11-2013, 02:28 PM | #30 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Thats not creativity thats exploitation of a rule in a manner not intended. Butterflying the money muscle down to a single strand attachment is not cooking whole in anyones book. Its not creative and the reason we are in this 4 year battle over the rule.
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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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