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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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02-09-2011, 06:25 PM | #16 |
Full Fledged Farker
Join Date: 08-11-04
Location: Mt. Juliet, TN
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I think this is a easy fix too....cook what you want but must be turned in as pulled pork only? Bet that wont fly? haha
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02-09-2011, 06:53 PM | #17 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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They do it for the US also... There is a spec and a IMPS item number for it.
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02-09-2011, 07:14 PM | #18 |
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Join Date: 09-25-06
Location: Winter Haven, FL
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Is that the 403A shoulder? I'm trying to learn this stuff.
I was picking the brain of the Director of Food Service Marketing of the National Pork Board, he was pretty patient with me.
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02-09-2011, 10:40 PM | #19 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Yes....
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02-10-2011, 06:50 AM | #20 |
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Join Date: 04-14-07
Location: Lakeland Florida
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They are voting on it Friday.
"
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Ford Retired competition cook. BBQ mentor. |
02-10-2011, 07:57 AM | #21 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Scales are the only way to be sure I suppose.. it's gotta be 5lbs after trimming also.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-10-2011, 08:07 AM | #22 | |
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Join Date: 09-24-06
Location: Tulsa, OK
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Quote:
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02-10-2011, 12:44 PM | #23 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I've been in contact with them as well. I know a coupl eof folks to get in the door at least!!! ;0
They have no pictures, information or anything on pork collar for the National Pork Board. I had to forward them information that I obtained from another source and it was all European information. so my guess is that is not a recognized cut in the US.
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02-10-2011, 12:55 PM | #24 |
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Join Date: 09-25-06
Location: Winter Haven, FL
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I have a few pics at home they sent me and I'll see about getting them up later today.
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02-10-2011, 01:32 PM | #25 |
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Join Date: 11-03-06
Location: Chi-Town
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Was that Anne? She passed me to the expert and he didn't have anything...
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02-10-2011, 01:46 PM | #26 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I hope they put something out on this. I know Ford said they were voting on it.. but I didn't see anything specific in the agenda.. unless is was in the referenced attachment that isn't posted.
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02-10-2011, 01:57 PM | #27 |
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Join Date: 11-03-06
Location: Chi-Town
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It's a little more detailed than what is in the agenda... I've been preavy to a couple of emails with cc'ing...
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02-10-2011, 01:59 PM | #28 |
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Join Date: 04-21-09
Location: Marietta, Ohio
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good deal.. anybody calling in? If not.. how soon do they post the mp3 file?
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-10-2011, 02:04 PM | #29 |
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Join Date: 11-03-06
Location: Chi-Town
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It's usually within 2 days the latest... But the meetings are usually earlier in the week. So maybe by Tuesday?
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02-10-2011, 04:12 PM | #30 | |
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Join Date: 09-25-06
Location: Winter Haven, FL
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Quote:
And here's the explanation from the email: Rob, The Pork Collar Butt is a European and Canadian specification for a boneless pork butt that is cut from the Pork, Outside Shoulder, Long Cut. This is a shoulder that is separated from the loin at the 4th and 5th rib as opposed to the 2nd rib break that is more conventional in the US. It’s basically a boneless butt with the blade/rib section still attached. The extra lean is what is normally sold as country style ribs. As US packers cut more pork carcasses for export, this break is becoming more prevalent. This break is used to create a shorter loin for the Japanese Market and the collar butt is a by-product of the growing export business. Intrepret as you will.
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