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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, 10:59 AM | #106 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Is there an official KCBS position on these Collar cuts, specifically? I mean, have they addressed the issue at hand through a communication. Before this thread, I would have said that they clearly were outside of the allowable cuts. Now with all of the lack of standards and names around the cut, I'm now confused. KCBS needs to issue a position press release.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-27-2011, 11:01 AM | #107 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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Quote:
FYI, I've never used that product from SRF |
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Thanks from:---> |
01-27-2011, 11:01 AM | #108 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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**Five Pounds of Controversy!!**
Pulled some out of the freezer just to see what they weighed since they are unmarked, and surprise, surprise!!
Legal!! I should probably learn to cook them and win or just stick with the Farmland or IBP butts!
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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 |
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01-27-2011, 11:03 AM | #109 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-27-2011, 11:04 AM | #110 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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But are you saying you've used a similar product from someone else? If so, what and how did it work?
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-27-2011, 11:20 AM | #111 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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This could be the thread killer!
__________________
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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01-27-2011, 11:21 AM | #112 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Do you think it's the same cut as those Farmland Butts?
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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, 11:22 AM | #113 |
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ
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I'd love to see what it looks like sliced. I've said it before but the heritage (Berk and Hampshire) pork butts I've experimented with has too much fat for my taste and visually it isn't appealing when the mm is sliced. The taste is good but by the time it's injected, seasoned, and sauced the meat is accented with so many other flavors it isn't worth the money.
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01-27-2011, 11:38 AM | #114 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I was just looking at some 4+lb Farmland butts at the local QFC (Krogers) and no, they didn't look like the CT Butts.
But I do know when they advertise them at $.99 lb I have scramble to get the cryopacks!
__________________
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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01-27-2011, 11:41 AM | #115 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
__________________
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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01-27-2011, 12:53 PM | #116 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Let's hope so. God help us all.
__________________
Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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01-27-2011, 02:24 PM | #117 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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I was curious enough to call my contact at Smithfield. She put me in touch with the fresh meat group and this is the answer I got to the question "What, if anything is the difference between a collar butt and a Boston Butt?"
A collar butt is the European equivalent of a US Boston butt, BUT European processors cut or "break" the animal differently than we do. US processors typically break the animal at the 1st rostral rib. European processors typically break them at the 4th rostral rib so a European butt (Collar or Boston) will have more loin meat on it and usually be larger than a US Boston. He told me that some US processors have started cutting butts European style, trimming out the forward portion of the shoulder and labeling those as collar as opposed to Boston to differentiate them. Then again some US processors have simply started using the collar designation interchangeably with Boston. In other words "it depends"
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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 |
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01-27-2011, 02:38 PM | #118 |
is one Smokin' Farker
Join Date: 02-03-08
Location: IOWA
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That could be a good point Todd, my guess is the 4lbs is a guide...The briskets I ordered from SRF this summer said 14lbs on the website and I never got one under 17lbs. FWIW I've never seen/touched/cooked a "pork collar" from SRF or anyone else. But would like to see KCBS clarify their position
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TippyCanoe BBQ Crew www.tippycanoebbq.com Memphis Pro Backwoods Fatboy Backwoods Party |
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01-27-2011, 03:35 PM | #119 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Quote:
FWIW, the Rules committee is actively reviewing rule changes right now, so it would be a good time to do it! dmp |
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01-27-2011, 04:08 PM | #120 | |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Quote:
Without using a standardized process reading the rules as written you could cook a whole pork loin and front shoulder connected (as one) as long as the butcher called it a butt. |
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Thanks from:---> |
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