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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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11-22-2013, 07:38 AM | #91 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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I have a question, why cant you get slices (mm) and pulled from the same butt? the only advantage to parting and putting back on the cooker to me would be to set the sauce a little, I wonder how many people are gonna change their method and over cook the pork in a boiling vat of sauce...
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11-22-2013, 08:08 AM | #92 | |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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Quote:
Pork shall be the whole shoulder or one of the two halves (Picnic or Butt), bone-in or deboned, having a minimum weight of 5 pounds after trimming. Deboned pork has to be tied in a manor to resemble the bone in product. Separation of muscles before cooking is complete is prohibited. The above rule returns to the original intent. Having a minimum weight after trimming would eliminate trimming a 5 pound butt to just the money muscle. Deboned pork would have to be tied. Prohibiting any “separation of the muscles before cooking is complete” would eliminate the creative trimming being done were the muscle groups are separated from each other but still attached by a sliver of the fat cap with the MM tied together and tethered to the blade portion. This also prohibits the cook in returning any portion of the pork to the cooker after separation. Separation is a better word to use than “parting”. Separate means: not touching, not together; not in the same place. |
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11-22-2013, 08:25 AM | #93 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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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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11-22-2013, 08:26 AM | #94 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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Holy Groundhog Day Batman!
I had to double check the time stamps, I thought I woke up in last January.
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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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11-22-2013, 09:42 AM | #95 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
Any bbq restaurant you go to holds their pulled pork in some type of warmer, they don't just pull it and leave it sitting on the counter. If you went to a restaurant and got cold pork I'm sure you wouldn't be very pleased. I've heard people say judges shouldn't mark down if it's cold. Why not ? It shouldn't be cold.
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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. |
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11-22-2013, 10:40 AM | #96 | ||
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
Legal pork shall consist of IMPS shoulder #403 and it's derivatives ( 403B, 403C, 404, 406, 406B, 406C, and 407) 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). Pork must have a minimum raw post trim weight of 5 pounds. Pork must be cooked whole and intact. Butterflying, fileting,or separating (defined at cutting out a specific muscle and leaving a minimal attachment to other muscle groups) muscles prior to or during the cook is prohibited (Caution; while boneless butts / roasts are allowed, they are subject to the same parting and trimming standards as bone in products.) . Once the pork is removed from the cooker and any portion of the pork is cut, sliced, pulled or removed no part of the pork may be returned to the cooker until after the pork turn in window closes. It preserves the original spirit of pork bbq, is clear and enforceable. Quote:
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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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11-22-2013, 10:54 AM | #97 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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[QUOTE=Slamdunkpro;2703259
I'm sorry but I find this line of reasoning disingenuous at best. We all know that from turn in table to renumbering to tray sorting to judge's table to appearance judging, piece selection and finally sampling and judging it's going to be a lukewarm sample at best. This applies to all turn ins, not just pork. There just isn't enough thermal mass in each sample piece to retain the heat.[/QUOTE] Luke warm is a hell of a lot better than cold. Thus putting it in the box as hot as you can is a really good start. Many cooks carry their turn in containers in an insulated carrier. Several preheat that carrier. You think maybe there's a reason for that ??
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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. |
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11-22-2013, 11:03 AM | #98 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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I agree - we try to have everything in the box as hot as possible and we use an insulated carrier. When we box our pork it's so hot we have to use insulated gloves to handle it - no reheating or additional cooker time required. It's a cooking skill issue, why are you trying to reduce the skill required?
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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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Thanks from:---> |
11-22-2013, 11:26 AM | #99 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
You may not agree with him. But he's always been straightforward and honest with me, and anybody else I know that is familiar with him.
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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!!!! |
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11-22-2013, 11:53 AM | #100 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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I don't find Steve disingenuous but I find that particular oft repeated argument so. Specious might be a better word.
__________________
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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11-22-2013, 12:22 PM | #101 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
Why should the other teams be put at a disadvantage because they were able to put hot pork in their turn in box?
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-22-2013, 12:35 PM | #102 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
MABA may be different, but when you get elected to the KCBS BoD you need to accept the fact that you are wrong. Nobody calls or emails when you did something right. Nobody calls or emails when you ask for input. If something goes south people will come out of the woodwork when you've made a decisions on something that you've already asked for input on. I give Steve and Dave all the credit in the world for being willing to step out and listen and take the heat. Heat that isn't necessarily from you. I added Thanks to Podge's post about just voting the damn thing. I don't agree with the new rule, but it might just get cooks pissed off enough to give a chit. Steve is a cook, and a great cook. He may not agree with the input he's given but I've got no doubt he'd consider it and take the input to the committee and BoD. Being elected to the BoD doesn't invest anyone with ESP to know what the cooks are thinking. Maybe this will be a catalyst to encourage communication from the bottom up. If not, cooks can continue to bitch and whine, which will happen no matter what the BoD does.
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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!!!! |
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11-22-2013, 01:21 PM | #103 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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He just talks funny...
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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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11-22-2013, 01:50 PM | #104 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Just like the US elected government officials, if you don't like what they're doing, then vote on someone you agree with at the next election.
Tell ya what would make for an interesting polling question for potential canidates for next election, is to he how they specifically feel about the potential pork rules and what they believe in and would vote for. Indirectly, the voting membership would then have a vote for the person on what they believe in for the pork rule. (not saying the pork rule is the one and only hot topic of discussion, but damn, I can't remember the last time something like this has dragged on and on and on. Again, this ain't a consensus, it's a vote by our elected board members!) |
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11-22-2013, 04:56 PM | #105 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
It seems to me that this whole thing is boiling down to one vocal group who wants to be able to cut up their pork butt; another group that doesn't, a bunch who don't really care and the last group (which I'm in) doesn't really care except that we want the rule to be clear with little wiggle room and we don't want the category dumbed down. If the Board changes the pork rule, cut / no cut / whatever, it's going to impact a lot of people and with the spotlight on BBQ the way it is right now the last thing KCBS needs is a new rule with acres of grey open to interpretation and shenanigans. I also want to apologize to Steve Farrin if I in any way implied that he was dishonest or not dealing above board. I wasn't.
__________________
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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