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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, 10:13 AM | #62 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I wasn't even thinking along those lines George. Just a wishful statement for a possibility.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-26-2013, 10:24 AM | #64 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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If they are gonna change it up. I'd like to see them really Change it up.
Pork category would require Sliced, Pulled and chunks in the box. That would make it fun. It would also widen the scoring gap in that category. But the person that cooks the best Pork would always come out on top.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine Last edited by WineMaster; 02-26-2013 at 11:59 AM.. |
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02-26-2013, 11:32 AM | #65 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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So if I could find a 10-12 lb. butt, if there is such, trim it to at least 5 lbs. prior to cooking, leaving the mm and tubes to be cooked, does this comply with the rule?
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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02-26-2013, 12:03 PM | #66 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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02-26-2013, 12:30 PM | #67 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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I am really getting a kick out of all the people that are saying this is catering to people who know nothing and don't know how to cook. Some of the folks I have been talking to that are most excited by this change are very well established cooks with enough statues, barreltops and crowns to fill up a room.
The other thing I'm amused by is everyone worrying about something they aren't going to be doing. If you like what you are doing, stick to your guns. If you want to experiment and start doing something different, then go for it, the new rule allows you more flexibility. Personally, I am not seeing a whole lot of advantage in cooking all the muscles separately either grilled or cooked slowly but I have not done a lot of experiments either. Most of us have adapted our processes to already accomplish what this rule change seeks to do. I still think that this just gives cooks some more leeway to be more creative, which i think is a good thing. I'm as worried about pork fatties as I am brisket burgers and chicken salad.
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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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02-26-2013, 12:41 PM | #68 | |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Quote:
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-26-2013, 12:46 PM | #69 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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"statues, barrel tops and crowns" means The Jack and The Royal. It can only mean that.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-26-2013, 12:51 PM | #70 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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02-26-2013, 01:01 PM | #71 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Has anyone actually tried to part out a butt and cook individual parts separately and see if there's any kind of advantage? My gut tells me that a piece of pork, no matter if attached or detached is going to need time to render and cook completely anyway, but if that's the case, then why the no parting rule in the first place? There's a lot of folks who are saying they're not changing anything. Surely there are also others that will.
I'm fairly new to BBQ and definitely new to competing, so take my comments as you will, but I have to wonder why all the fuss if it's not going to matter one way or the other?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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02-26-2013, 01:12 PM | #72 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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02-26-2013, 01:14 PM | #73 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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It doesn't. Just a question of curiosity. Based on what I've read here and heard in conversation, a number of cooks with barreltops, statues and crowns don't care one way or the other. However, most of the ones I've talked to are only from my neck of the woods.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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02-26-2013, 01:28 PM | #74 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I trust this is not directed at me. I can only assume it is because I am the only one that mentioned "catering."
I cautiously prefaced my post with the understanding that it was from a catering "perspective" and did so mostly not to ridicule the competitor (which I have had success in both worlds), but offered the technique mostly because since it was not legal before, someone may want a starting point since I have been doing this for a while. I certainly did not insinuate that anyone did not know how to cook. Please inform me where I said this? This particular dish... essentially a portioned butt. I also said I had no idea if it would win... only that it was really good. It had never been tweaked to win a contest because it would not have been legal. As far as competition I go way back as Rick Flair... several of us do... so far back we NEVER thought injecting would be legal. Not incidentally, wrapping a but super tight THEN injecting it is a technique caterers have used for years LONG before injections were legal... and now that's an acceptable technique in competition. Simply put, for those that want to, the Shake IS a good starting point for those that want to experiement on portioned cuts from someone who knows the process... just like people used to come to me when I injected, because I had.... and near my neck of the woods it was not koshur.... and no one else had the balls to bend the rules. Quote:
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. Last edited by Pitmaster T; 02-26-2013 at 02:57 PM.. |
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02-26-2013, 02:55 PM | #75 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I used to for instance suck at chicken while I did well in ribs and brisket. So some people may just not turn anything in.. a better strategy is to turn SOMEthing in, LOL. You'd be surprised how well a lawrys seasoned chicken half can do. LOL Didn't y'all have the same consensus when that KCBS chicken salad rule came out? We all pretty much said, some will do it, some will do as they were doing it. Then "the pillow" was released. LOL
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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