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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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01-26-2011, 06:37 PM | #61 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Common misconception. Some people call the point the deckle, but it's actually a layer of hard fat touching the flat which is removed by the packer.
dmp |
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01-26-2011, 06:46 PM | #62 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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The deckle is the muscle not fat. Not sure if that is what you were saying. Its called the deckle muscle.
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01-26-2011, 06:51 PM | #63 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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You're right. It's a muscle and fat.
dmp |
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Thanks from:---> |
01-26-2011, 07:09 PM | #64 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Is the muscle the point?
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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01-26-2011, 07:13 PM | #65 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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No. The flat is the pectoralis profundi. The point is the pectoralis superficialis. The deckle is the intercostales interni and surounding fat. Put differently, the brisket is the pecs, and the deckle is intercostal muscle...
dmp |
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01-26-2011, 07:19 PM | #66 |
is one Smokin' Farker
Join Date: 02-16-05
Location: Sebring, Florida
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I got my hands on one of these fancy pork collars to see what all the fuss was about. What it looks like to me is the dark meat at the end of the loin..(You know the best part of a whole loin) well this piece won’t work for center cut pork chops or bone in chops because it makes the damn things look funky. This piece looks to stay attached to the upper half of the butt…Looks to me that it’s a way for the butcher to get creative and include another big arse money muscle to the shoulder….Yeh if you want to cheat go ahead bring it on. I would be supprised if any of the reps I’ve seen could tell the diff…see you all in Lakeland good luck with your pork collars..hahah Yeh I think if you use this cut of meat then your cheating...O and if you use an FE just disconnect the starter...easy fix for the whinners....
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01-26-2011, 07:32 PM | #67 |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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After reading all this I think I'll stick with the Rest. Depot butt two-pack
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Thanks from: ---> |
01-26-2011, 07:40 PM | #68 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Quote:
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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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01-26-2011, 07:52 PM | #69 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-26-2011, 08:01 PM | #70 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
i ran across a pic of y'all building a pork box, and i aint seen no MM from RD look like that!
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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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01-26-2011, 09:22 PM | #71 | |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Quote:
I always considered cushion meat as something else.
__________________
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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01-26-2011, 11:00 PM | #72 | |
Full Fledged Farker
Join Date: 09-03-08
Location: Pleasant Hill MO
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Quote:
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Gotta love it! |
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01-26-2011, 11:06 PM | #73 |
Full Fledged Farker
Join Date: 09-03-08
Location: Pleasant Hill MO
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The worst part is how do we recognize it once it is in the 9 x 9?
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Gotta love it! |
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01-26-2011, 11:47 PM | #74 |
Babbling Farker
Join Date: 02-19-06
Location: Kansas City
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So based on the list David provide is a 406b or 407 a "Collar"... ? IS it something we can decern in a meat inspection?
Thanks for the input cracker... it makes more sense now, since I have never seen one of these collar roasts. Just heard about them. I'm too cheap to buy meat from SRF LOL. I am fine whipping the arse of anyone cooking $3.99 pork collar with my $1.59 butts from RD or Sams. Bring the cheaters, I feel like I am winning my share and the cooks I care about beating I know aren't cheating... It's heads up every week. Bottom line is I'm gonna follow the rules. If that means a new rule about inspection at 10 am is needed, to deal with cheaters, so be it...I will follow that too... just like the silly spin on the parting rule. Is it needed... I think the "interpretation" is excessive, but I ensure I follow it. Time to start cooking!!!
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Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com |
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Thanks from: ---> |
01-26-2011, 11:55 PM | #75 | |
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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Thanks from: ---> |
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