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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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02-26-2013, 08:14 PM | #76 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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personally, i don't like the new rule, didn't like the old one either really.
more to the point, i think the learning curve just steepened. i doubt paul is going to do a 4 page tutorial on how to turn in pork according to the new rule. and that has some scared given the caliber of cooks out there and what they might come up with.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-26-2013, 09:57 PM | #77 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Donnie, definitely not talking about you......it has been implied that this rule change was only going to help the cooks incapable cooking quality competition pork as a whole piece. I was trying to point out that I have spoken to some very good competition cooks that are at least curious to the possibilities this change allows.
Bobby, I had a good chance to talk to a bunch of folks from all over. I think you're right many of them could care less but I was surprised at some of the excited reactions.
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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02-27-2013, 06:51 AM | #78 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Sean,
I have only spoken to 1 cook about it, and he is a DOMINANT competitor. His opinion is that it will become a grilling contest. As I said before, I don't plan to change much about my turn in's but my cook timing will change greatly, as I can stagger my start times on the pit specific to the muscle groups, which will give me consistency in one muscle group that can be hit or miss. IMHO, if they are not going to police the existing rule, let's just change it to "Pork except Ribs" and let us really go nuts.........
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02-27-2013, 07:15 AM | #79 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Jorge,
More of an FYI really and NOT meant to hijack a KCBS specific thread, but some sanctioning bodies allow sauce presented on the side (in small cups), and some of those allow multiple sauces presented... It gives the judge the opportunity to decide how much sauce they prefer, how much compliments the meat, and in the multiples situation which one compliments the meat best.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-27-2013, 08:29 AM | #80 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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You all just keep yammerin about this, after all you have almost a full year to figure it out.
But remember this, your only talking about the beginning and middle parts. The final part of all this is when you drop off the box at the tent. You really going to put tube muscles the size of a good male member sliced up? You gonna grind it up and send sausage in for the pork entry? Should we expect crosshatch grill marks on the MM slice? The job of a CBJ is to judge whatever you present in the box. So raise your hand if you really plan on sending in pork sausage meatballs, if I remember correctly you cooks don't step too far out the box. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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02-27-2013, 08:35 AM | #81 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Quote:
I am secure enough in my cooking, that if I have to be the face of this ridiculous rule. So be it.
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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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02-27-2013, 05:00 PM | #82 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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This new rule excites me because next year I can legally remove the money muscle after inspection and cook it separately and still freeze the remainder of the butt and use it in my restaurant for cubanos, country style ribs and grind it up for breakfast sausage, it’ll reduce some of my comp cost. MM makes wonderful pulled, chunked and sliced pork turn in. How do I know, when I miss the temp, I just use it for the other items else turn it in sliced.
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02-27-2013, 05:13 PM | #83 |
Full Fledged Farker
Join Date: 10-08-11
Location: Salt Lake City, Utah
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Like it or not it makes for some really good BBQ!
Horn meat on the left, MM on the right, and tubes. |
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02-27-2013, 05:48 PM | #84 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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oh boy.
that's some nice looking pork btw. horn might look a tad dry.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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02-27-2013, 06:45 PM | #85 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Good eats; you bet. Takes good cooks; sure. BBQ; not. Next; ribeye steaks perhaps?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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02-27-2013, 07:02 PM | #86 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Nothing against MeatMan (very nice butchering) but I don't think that looks good, at all. I would be hard pressed to have that served to me at a BBQ joint. That is not BBQ Pork IMHO.
It might taste like the best stuff on earth, but it ain't BBQ Pork. That presented against a box of pulled pork, well, the pulled would most likely win. After reading all the posts, I wonder how the folks that win ever got by not being able to separate. Don't change the dam rule. Heck, go backwards and make it more simple by saying "pulled pork". Get rid of the MM all together or pull it! FLAME SUIT ON!!! 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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02-27-2013, 09:41 PM | #87 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I just don't understand why anyone feels they need to completely separate the butt to get that result (in pictures) as it's possible to do under the current rules and since everyone would have to purchase the entire butt anyway (5 lb rule) - why bother with the change?
I do think the meat in the picture looks like bbq to me - at least it looks like nearly every money muscle I've ever cooked except mine is cooked attached to the rest of the butt until I'm ready to slice the money muscle. Maybe I've misunderstood this rule change and what people are doing/what they want to do.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge Last edited by KC_Bobby; 02-27-2013 at 10:14 PM.. |
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02-27-2013, 09:44 PM | #88 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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The judges are not allowed to compare. That is why all CBJ's will have to be re-certified
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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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02-27-2013, 10:07 PM | #89 |
Full Fledged Farker
Join Date: 10-08-11
Location: Salt Lake City, Utah
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I've cooked hundreds of butts, but never cooked one this way, just thought I'd try it out. There are countless possibilities as to how one might part out a shoulder and cook it. I just went for the obvious muscles. Having never sliced horn meat before, I was really pleased how that turned out. Might just try to work that in for this year. One could just as easily pull the MM, pull the tubes or pull the horn meat. It may not look like BBQ to some, but trust me put it in a box and it would score very well
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02-27-2013, 11:33 PM | #90 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Quote:
You lost me on that one, Scottie. Judges are already instructed not to compare . . . why will they need re-certification?
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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