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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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01-27-2011, 09:55 AM | #91 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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dmp |
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01-27-2011, 09:56 AM | #92 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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How could it? You're not required to have untrimmed meat at inspection time.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 10:01 AM | #93 |
Full Fledged Farker
Join Date: 09-18-06
Location: Warrensburg, MO
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Once again, I will tell my version of how the pork parting rule evolved. (Bunny, if you are reading this, please correct me if I am mistaken. I know you and Rich were around in 1993 when the pork rule was changed.)
Prior to 1993, the KCBS had little restrictions on what could be submitted as a pork entry. Country-style ribs from the loin were allowed to be submitted as a rib entry. They were also allowed as a pork entry as long as you had not submitted them as your rib entry. ANY cut of pork was allowed to be submitted as long as the cut was not spare or back ribs. This meant loin cuts, tenderloin, pork steak, economy style (shoulder cut) ribs, ham steaks, ham and any other pork cut could be submitted. When the rule was changed to pork shoulder/Boston butt/picnic weighing at least five pounds, there were teams trying to circumvent this rule. Once the meat was inspected, some teams would cut the shoulder into smaller cuts such as economy style ribs or pork steaks. This brought about the clause about the parting rule that some people think makes no sense. Stouts, Juggy |
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01-27-2011, 10:20 AM | #94 | |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Everyone was so quick to say that it is illegal without knowing what one was... All of Europe and Australia (and I'm sure other places) call what we call a "Boston Butt", a "Collar Butt". Now I still have no idea what SRF is selling. But just the fact that it's under 5 lbs makes it illegal.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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01-27-2011, 10:28 AM | #95 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Completely agree. Now, if you call them up and specifically ask for one that is 5.1 lbs.. is it legal?
..that's assuming that it is indeed a special trim of a regular butt. ..btw I have an email into them asking what the heck it is and why they advertise it as for BBQ comps when it's under 5lbs.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 10:35 AM | #96 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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Thanks from: ---> |
01-27-2011, 10:41 AM | #97 | |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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That was funny... (whether you meant it to be, or not)
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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01-27-2011, 10:41 AM | #98 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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It's the same hunk of meat Ray.
Awfully rude of Europe not to use an American term to name their cuts of pork.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 10:41 AM | #99 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Quote:
dmp |
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01-27-2011, 10:43 AM | #100 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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What's hilarious is that people will turn themselves inside out trying to skate on the thin edge of logistics when a pork butt is the most forgiving meat in the lineup.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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01-27-2011, 10:44 AM | #101 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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There is a huge opportunity for growth in competition BBQ at this point. KCBS and cooks, both have an obligation to deal with it responsibly at this point. If it turns into boxing, with the corruption and cheating, it's dead. If it's managed properly there is the opportunity for growth that can benefit everyone. I hope enough people get that, because the window of opportunity isn't going to be open forever.
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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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01-27-2011, 10:53 AM | #102 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Hey, I buy my butts at Sam's, RD, or the supermarket... I'm just debating the legalities of the cut...
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
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01-27-2011, 10:54 AM | #103 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I'm just arguing because it's fun.
btw... do we sanction any events in Boston? If so, better take your Boston Butt with you. They don't call them Boston Butts there either.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-27-2011, 10:57 AM | #104 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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When somebody gets beat out of big money with one we're probably going to find out from a court. Maybe somebody should ask SRF to change the name. And then maybe there's some obscure country that considers 4lbs to be the same as 5 lbs in the US. Then we'll be all set.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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01-27-2011, 10:58 AM | #105 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Well it is the internet.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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