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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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11-30-2013, 12:28 PM | #196 |
Full Fledged Farker
Join Date: 03-08-10
Location: Tecumseh, OK
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Not to hijack but.... This whole rules confusion is the product of teleconference meetings.
No organization can adequately function when their business is conducted via teleconference only. The BoD has too many members as it is. The rules should be written plain and simple with foot notes to the intention. When you write a constitutional essay for each rule you get the KCBS catalog of Pork Rules... After cooking 36 contests in 11 different states this year, No two were regulated with any consistency. This is a Administrative deficiency in which in turn once again is a BoD responsibility which will never be addressed telephonically. It would seem from the outside looking in that the whole organization needs an update/overhaul. This whole Pork debacle represents that, but that won't happen until the money runs out I suppose. |
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11-30-2013, 03:03 PM | #197 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
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Amen brother.
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Uncle Bub's BBQ LLC Trash Can Cookers 2007 American Royal Open Grand Champions I was Can Cooking when Can Cooking wasn't Cool |
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11-30-2013, 05:05 PM | #198 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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The Dream in 2015!!!!
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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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11-30-2013, 06:03 PM | #199 |
Full Fledged Farker
Join Date: 03-08-10
Location: Tecumseh, OK
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11-30-2013, 08:08 PM | #200 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
You have to cook a shoulder, boston butt, or a picnic. You can't cut it up into little pieces until it's cooked. After that, you can. Simply. Easy. We know what it means. The reps know what it means. Trying to wordsmith it into something else is a waste of time.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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12-01-2013, 06:48 AM | #201 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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But by not wordsmithing you will get what we had. Folks interpreting it And thinking they can put their pulled, sliced or chunked was not considered parting. Look, the only way this rule will ever be good is to get the BOD to have reps enforce it. The BOD is controlled by reps. Why does anyone think that reps would support this extra work and step? They obviously would rather have teams bending and breaking the rules is what it tells me. Does more cooks on the BOD work? I'm not really sure how this rule clears any confusion, other than people that can't cook can reheat their product after they pull it. This whole crap about serving warm food? BS. I have to wear special gloves to handle my pork and I guess I am in a small percentage of cooks that is good enough to get both pulled and sliced from the same butt. Oh some BOD member will come along and compare what my scores have done recently and maybe I don't really know how to cook pork. Not sure how that adds to any of this mass chaos that has been created and not clearly defined though.....
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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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12-01-2013, 10:54 AM | #202 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Scottie, some people are always going to try and bend the rule to suit them. Just look at the discussion here. The intent of the rule is crystal clear, but some people are going to try and twist it anyway. Short of having a two page rule, I think that's always going to be the case. I'm OK with the new rule, but the old one was fine too. I doubt I'm changing the way I cook pork.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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12-01-2013, 02:56 PM | #203 |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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So whatever the Pork rule is in place in 2014, is it up to the table CBJ's
to look for, or does that happen before? Thank You!
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LRG & Mini BGE , super fast Kansas State purple Thermopen! |
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12-01-2013, 04:10 PM | #204 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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Quote:
I currently cook 2 8-10 pounds butts and get what I need from them once cooked. Others don't. When I am preparing my turn-in tray, I wear heat gloves so I can pull and slice and chunk. At this stage it is going in the box because turn-in time is less than 5 minutes away. Why do I need to put it back on the smoker? Set the sauce? I pulled the pork at some temp and placed in a cambro prior to the box stage. Most of the time I have already started the cooling cycle for my cookers and starting the packing process. I question the need for the rule except for clarification of the old rule unless it is for those who can't cook pork. Just being a devils advocate |
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12-01-2013, 05:29 PM | #205 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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Wow, I never realized the way to see if someone is a great pork cook is to see how hot their pork is while being prepped for the box. Instead of having reps do spot inspections of pork, maybe they should just stick Thermopens into everyone's pork at 12:45 and see whose pork is hottest? Might improve my pork results.
I'm not sure why so much focus is on how a pork butt is cooked, while the other categories have turned into phosphate-laden, butter-braised hunks of meat that bear a passing resemblance to BBQ. Want to accentuate skill in BBQ competitions? Ban the use of phosphates (the only purpose of which is to allow meat to retain moisture if overcooked) and braising in butter (which is not, as far as I understand it, a traditional BBQ cooking method). No, I am not advocating either, but I don't see how we can say a deboned chicken thigh ball injected with phosphates and cooked in a vat of melted Parkay is still a measure of someone's BBQ skill, but allowing someone to reheat their pulled pork is dumbing things down. Oh, and before anyone asks -- I need to wear thick cotton gloves underneath nitrile gloves when I pull pork. :-)
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12-01-2013, 05:38 PM | #206 | |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Quote:
The big push to change the rule to allow returning parted pork to the cooker is just to legalize what was already going on.
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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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12-01-2013, 06:36 PM | #207 |
is one Smokin' Farker
Join Date: 01-29-06
Location: East Norriton,Pa.
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John, Butt Head BBQ Team- No IQ required meadow creek ts250- w/ 42 chicken cooker |
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12-01-2013, 06:38 PM | #208 | |
Knows what a fatty is.
Join Date: 02-26-13
Location: Fairview, nc
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Quote:
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12-01-2013, 08:17 PM | #209 |
Is lookin for wood to cook with.
Join Date: 03-18-09
Location: sikeston mo 63801
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[QUOTE=Smoke'n Ice;2710619]Another idea for the rule would be as follows:
Current PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those. Suggested PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. After minimal trimming with all muscle groups left intact with no separation, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those. Great suggestion but "Cooked" needs to be defined as "Above 160 degrees" ?? otherwise rule benders will throw it on the smoker 5 minutes, then part it and throw it on the grill...
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Tim Sills, Owner, MuleTuf Smokers, MuleTuf Manufacturing., Smelly Butts BBQ Team |
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12-01-2013, 09:09 PM | #210 | |||
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
Quote:
You are correct that trimming implies the trimmed material is waste and not cooked. It's no longer part of the "whole" butt. Quote:
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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