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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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Thread Tools |
07-19-2009, 02:46 PM | #1 |
Got Wood.
Join Date: 03-05-09
Location: Dodgeville, WI
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Clarification requested from Board Quick Notes
On the KCBS website, in the Quick notes from the last board meeting, the following was posted: "The Board discussed the issue of preparing pork (slicing, pulling, parting etc.) after it has been cooked and putting it back in the smoker with sauce to re-heat. The Board stated this is a violation of the rules."
Does the same go for brisket and chicken? Is the issue slicing/chopping/pulling? So you can't even reheat for 5 min so the judges get food as warm as possible? Anyone have any real answers? Just want to make sure I play within the rules. I will be sending email to the board as well requesting clarifiation. Regards |
07-19-2009, 03:55 PM | #2 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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I suspect they are falling back to the rule that says a pork butt must be cooked in whole and not parted. Once pulled, sliced, etc, then you can't put it back on the pit.
Whatever.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
07-19-2009, 07:47 PM | #3 |
Full Fledged Farker
Join Date: 06-14-06
Location: ftcollins,Co
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Would like to know this also as have been told that it is ok to put it back in to set sauce.
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CHIBI-Q comp team. Vertical insulated charcoal dropping clone. Homemade offset. Traeger LilTex for winter cheating. <>< Remember when you get in the storms of life that's when you have to learn to dance in the rain. |
07-20-2009, 11:22 AM | #4 |
Got Wood.
Join Date: 03-05-09
Location: Dodgeville, WI
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Kind of official response - secondhand
Hi, On another forum a cook said at a contest last weekend the reps instructed the cooks that for pork, once the butt is parted in any way, none of it could be put back on to the cooker. No exceptions. This rule applies only to pork because of the "don't part" rule for pork (as was in one of the responses here). If I find anything more, I'll post the info. Regards.
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08-06-2009, 08:36 PM | #5 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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I was one of the ones who posted.The rep said once its parted in any way it or the parts can not go back into the cooker.It will be the same rep in DeForest this week you may ask him if it changed,Only applies to Pork.
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
08-06-2009, 08:49 PM | #6 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Exactly
Does anyone know how to cram a whole pork butt in a styrofoam box? How would you manage the garnish? We definitely want to follow the rule as its written. http://www.bbq-brethren.com/forum/sh...rating+brisket http://www.bbq-brethren.com/forum/sh...=sliceing+pork These two threads deal extensively with your question. I hope they help.
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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 |
08-12-2009, 04:37 PM | #7 |
Found some matches.
Join Date: 08-11-07
Location: Slingerlands, NY
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Skippy, you should have seen Myron cram the Whole Hog into the 9x9!
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[I][FONT=Comic Sans MS][B]Grace [/B][/FONT][/I] [I][FONT=Comic Sans MS]Mr. Bobo's Traveling BBQ All Stars [/FONT][/I] [I][FONT=Comic Sans MS]Smoke on the Water[/FONT][/I] |
08-12-2009, 09:29 PM | #8 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Now thats talent!
__________________
Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
08-12-2009, 10:38 PM | #9 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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im going out for a bag of popcorn for this one.
__________________
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 |
08-13-2009, 03:42 PM | #10 |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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Better make it an Extra Large!!
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Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited. |
08-14-2009, 06:02 AM | #11 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Cook butt, break it up or slice it, turn it in? Most cooks have been doing it this way for years and it's legal.
What am I missing?
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
08-14-2009, 06:38 AM | #12 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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popcorn?
__________________
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 |
08-24-2009, 08:12 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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and some Lutheran beverage (for you non-Lutherans, that's beer!)
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
08-31-2009, 03:29 PM | #14 |
is one Smokin' Farker
Join Date: 02-28-08
Location: Phoenixville, PA
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Does this include the warming box of your smoker? No smoke goes into our meadow creek.
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Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org |
08-31-2009, 05:01 PM | #15 |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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Well it doesn't include anything if you are in the northeast or, as i found out this weekend, in Pennsylvania. Seems no one out there knows or cares about this. Most i have found don't even know it took place.
Although its always good to ask the rep when they come to inspect the meat. Where is the popcorn?
__________________
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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