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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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02-16-2011, 05:38 PM | #46 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Check out this weekly advertisement:
http://www.uwajimaya.com/weeklyspecials.html Center cut Kurobata Pork Butt $5.99 lb. I know of 60 cases of Boneless Pork Butt Collar Trim that is destined for Hot Pots in the Seattle area this week! Wonder how they label it if you were to ask for the whole Butt? 5 pounds please!
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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 |
02-16-2011, 05:53 PM | #47 | |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Quote:
If the boneless butt collar trim is cut from a regulation US pork shoulder, it should be fine. Might be best to confirm with the processor how it's being butchered. The name doesn't make it illegal. The cutting process might.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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02-17-2011, 10:10 AM | #48 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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I think it does matter. Unless you show up with a whole front leg of a pig. Then it's not the shoulder, butt or picnic... Because that is the only way to get a US recognized pork collar. This is not Europe...
Again, this is splitting hairs, which the board has ruled on. I wish anyone luck if they are turned in. I will have no problem at all calling folks out that want to play this game. Quote:
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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02-17-2011, 10:20 AM | #49 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
I'm not directing this at swamprb or anyone else. It's amazing to me that now that we've had a decision the responsibility is actually on the teams that want to make certain that they stay within the rules! I don't think I'd want to show up with a butt, that I hadn't inspected to make certain that it was within the rules. I'd be surprised if anything other than a legal cut came out of the cryo, but I wouldn't want to find out during inspection.
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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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02-17-2011, 12:44 PM | #50 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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Anybody else still completely confused by this or is it just me? My question is, what should my pork label say so I don't get DQ'd?
My brother is also a butcher and breaks down all our meats for us, what do I tell him: "Make sure you are cutting it at this rib and not this one." He's been butchering and working in a slaughterhouse for 20 years, if he cuts his shoulders that way does that mean he is now all of a sudden wrong?
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HandsomeSwede fettsvinbbq.com |
02-17-2011, 01:09 PM | #51 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I believe this is the site that was mentioned as establishing the butchering guidlines.
http://www.porkfoodservice.com/ If he butchers according to these guidlines, it's legal.. if not, it's not. If you want to be safe with the "collar trimmed butt", Show up with full butts in their cryopacs and trim it down to whatever cut you wish as long as it's 5lbs still. That in no way circumvents the rules as I understand them..
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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02-17-2011, 03:14 PM | #52 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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It needs to follow the National Pork Board says is an American cut. Not a European cut, which includes the collar
Quote:
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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02-17-2011, 03:18 PM | #53 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Not to start a disagreement. But I think you need to listen to the entire Board Meeting. This cut is not recognized by the National Pork Board, which is the standard that the KCBS BOD are following. They are not recognizing the pork collar cut. So if you even have a specialty butcher cut it, it is still illegal....
But I'll let folks find that out themselves when they are busted and banned from the KCBS... Quote:
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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02-17-2011, 03:20 PM | #54 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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Quote:
And all you can cook is whole shoulder, picnic or butt and according to the US standards the "collar meat" is not part of one of these cuts.
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Ford Retired competition cook. BBQ mentor. |
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02-17-2011, 03:22 PM | #55 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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it is the National Pork Board Ford.. I''ve got it on my computer now listening to this part again...
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
02-17-2011, 06:34 PM | #56 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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National Pork Board??
Niche Pork
http://www.pork.org/Programs/1062/NicheTeminology.aspx More from the Pork Board- "New Pork Cuts Appeal to Meat Processors" http://www.pork.org/News/812/Feature497.aspx Mission Statement from the Pork Board http://www.pork.org/Programs/1066/Ni...Statement.aspx I call BS!
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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 |
02-17-2011, 06:53 PM | #57 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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They better specify item numbers and not names...
If you get Item No. 403A - Pork Shoulder, Long Cut... then you have the extra meat and it is a STD cut. The description says nothing about it being for export.
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02-17-2011, 07:05 PM | #58 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Don't believe that one is going to be legal. I really hope when they come out with the official word it includes the numbers as well as the verbage. I'm under the assumption that the long cut will not be legal, only the regular cut.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-17-2011, 07:44 PM | #59 | |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Quote:
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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02-17-2011, 09:44 PM | #60 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Anyone else notice SRF is still selling 4lb Pork Collars?
__________________
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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