|
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. |
|
Thread Tools |
11-09-2011, 02:02 PM | #2 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
|
That thread is still alive Candy http://www.bbq-brethren.com/forum/sh...d.php?t=119816
But for the record I'm against the rule. Especially the part that says you can't return parted pork to the cooker. Why can't I return parted pork to the cooker to set a sauce on the money muscle and make sure the pulled meat is nice and hot when it goes into the box ?
__________________
Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
Thanks from:---> |
11-09-2011, 02:13 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
|
I am against the pork rule. It just makes no sense or at least no one has been able to explain it in a way that makes sense. In the last couple of years we've gotten rid of the "identifiable" rule - this one needs to go on the trash heap, also.
If some one can explain the reason that this rule was created and why it might still be relevant I might change my mind, but until then I'm against it.
__________________
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. |
Thanks from:---> |
11-09-2011, 09:20 PM | #4 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
|
I'm against it as well. Same reasons.
__________________
KCBS Member #14287
|
11-09-2011, 10:08 PM | #5 |
Full Fledged Farker
Join Date: 10-12-11
Location: Grimes, Iowa
|
If a rule is near impossible to enforce then why have the rule? The rule can go away at anytime.
|
11-09-2011, 10:27 PM | #6 |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
|
Hmmm...using that argument, you may as well do away with rules 3, 6, 7, 8, and most of 17 while you're at it.
__________________
Mike - Formerly Known as Team Enoserv |
Thanks from: ---> |
11-10-2011, 12:30 AM | #7 | |
Full Fledged Farker
Join Date: 10-12-11
Location: Grimes, Iowa
|
Quote:
Enforcing any and or all of the would require(s) micromanagement and we all know how that subject goes. |
|
11-10-2011, 07:23 AM | #8 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
Quote:
if it is removed, then we've got a pork grilling contest. similar to where chicken is now. i do realize what's good for the goose is good for the gander and brisket may be parted, so why not pork? but i think the integrity of cooking a large peice of pork whole must be held together as best as possible.
__________________
[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: |
|
11-10-2011, 07:42 AM | #9 | |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
|
Quote:
To answer your question "If a rule is near impossible to enforce then why have the rule" more directly, you have those rules that are hard to enforce because the vast majority of cooks out here will follow them anyway, regardless of the amount of oversight or level of enforcement. There will always be a small minority that will not follow the rules, intentionally or unintentionally, no matter how many or how few rules there are and no matter how great or how lacking the oversight may be, but that shouldn't be the justification for doing away with a rule.
__________________
Mike - Formerly Known as Team Enoserv |
|
Thanks from: ---> |
11-10-2011, 10:08 AM | #10 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
Quote:
That's an argument I can listen to and appreciate. I've suggested some changes, to pork in particular. Money is becoming a bigger player in some contests. I don't think RGC will be as pissed if they miss out on $5k, as they will if it's $50k and the GC is discovered to be cheating at some point. Those contests are out there, and if we take care of business there could be more. Doesn't KCBS have an obligation to look at those issues and try to address them before the fact?
__________________
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!!!! |
|
11-10-2011, 11:42 AM | #11 |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
|
Yes...and I hope they will. Sooner rather than later. I hope they use more logic than just doing away with a rule because it's difficult to enforce.
__________________
Mike - Formerly Known as Team Enoserv |
11-10-2011, 12:13 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
Quote:
At the end of the day, I want to see a reasonable set of rules that benefit the overwhelming majority of cooks that are willing to play by those same rules. You and Don, are up at the top of the food chain and can hold your own whether they choose to cheat or not. I'm not just thinking about the difference in GC or RGC. It's also about the team that is knocking on the door to get that first top ten call. You think back to when you started and tell me how much that first call meant in comparison to the GC calls you've had. It's all about that level playing field, that everybody wants to talk about. As an organization we need to focus on that, as well as other things.
__________________
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!!!! Last edited by Jorge; 11-10-2011 at 12:15 PM.. Reason: typo, and I'm sure there are others |
|
11-10-2011, 12:28 PM | #13 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
|
Fines dont work for an infraction, no way to enforce or collect. An example would be to ban the team for 2 years (used as an example). While i do not expect every team to be search for their pork. Couldnt KCBS do spot checks? Pull a couple of team numbers out of a hat and inspect just those teams? Teams would know this going in to contests that there is a possibility of a check up on their meat.
For the record i support no parting rule. I do not necessarily agree with heating pulled or sliced pork part of the rule. But it needs to be enforced, so i guess ultimately i dont support that either. Learn to cook better and you can cook money muscle and the rest of the butt. If you cant, then cook 3 or 4 butts.
__________________
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 |
Thanks from: ---> |
11-10-2011, 02:48 PM | #14 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
|
After giving this some thought, if the purpose of the pork category is to cook a large piece of pork vs turning it into a pork grilling event Here's how I'd rewrite the rule:
Legal pork shall consist of bone in IMPS shoulder #403 and it's derivatives ( 403B, 403C, 404, 406, 406B, 406C, and 407) with a raw weight of at least 5lbs.where the animal has been broken no further rostral than Cervical vertebra C3 and no further caudal than thoracic vertebra T1 (the first rostral rib). The pork entry must be cooked whole and intact with no butterflying, spatchcocking or other types of complete or partial separation. Processed pork (pulled, sliced, chunked etc) is not permitted to be in the competitor's cooker until 45 minutes prior to the official pork turn in time. Competitors found with processed pork in their cooker prior to the above time window will be DQ'd in the pork category.
__________________
Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
11-10-2011, 04:49 PM | #15 |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
|
Jorge...not sure about being at the top of the food chain, it feels more like we're the food for the top of the food chain, but thanks.
I bet I can find at least 25 teams that have learned how to perfect their pork turn-ins using the current rules. Love 'em or hate 'em, the current rules impose no undue hardship and are pretty clear on what is/isn't allowed. The problem with making more rules, or more complicated rules, is that it makes it that much harder for new teams to get started. If contests are an extension of the KCBS mission of promoting BBQ, then creating more barriers to getting started as a new cook is counterproductive. If you want to start tweaking rules somewhere, start with the whole TOY debacle. When teams can split and compete in 2 different contests on the same weekend and earn points for TOY, although not against the current rules, is complete horse puckey. If you're going to start rewriting a rule, tighten up and enforce #2, where a team must designate a chief cook, period. Not a different chief cook for each contest(because it doesn't really say that in the rule, does it?), but a chief cook always. If the chief cook ain't there cooking, you can win money and/or swag, but no TOY points. Or, the rest of the team must use a different team name, and the TOY points go under that different team name.
__________________
Mike - Formerly Known as Team Enoserv |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Another question for BoD candidates | bover | For the Board | 20 | 11-17-2011 08:30 PM |
Question for Board Candidates. | Meatlover | For the Board | 25 | 11-15-2011 08:35 AM |
Question for Candidates | CaptTable | For the Board | 59 | 12-10-2008 05:32 PM |
More Questions for/about Candidates | motoeric | For the Board | 0 | 11-07-2008 10:25 AM |
|
|