Pork collar snake river

Ahh wagyu is still overrated. Gimme a USDA prime any day. Easier to get and much cheaper.

You seem to be really trying hard to start an argument. Hang around a little and you'll see that this forum really is different. We don't usually fall for that.

roksmith said:

I'm just arguing because it's fun.

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No comment

Back to the Pork Collars!!

I'm just curious how people are cooking them?

The first time I smoked some, they took longer to cook than the larger Farmland butts, and the stall lasted for what seemed like an eternity. I've heard people complain that the Kurobuta is too fatty, but the ones we cooked were very lean, there was hardly any fat in the meat, or if there was it rendered out and the meat shredded rather than pulled. I worried I might have overcooked them, but they were moist and sweet.

Another time we turbo'd some in foil pans to serve sliced and I felt they were comp quality. The last time we did the roadshow at the Butcher Shop, we smoked some for a customer, took them to 180* because he wanted to slice them. We never got a taste but we heard they loved it.

The only way to insure that only allowed cuts of meat are being used would be to hold all events in a fenced compound, have a TSA like search of all persons and vehicles to insure that no outside meat is being brought in then issuing each team their meat from a common pool provided by the contest. Nobody wants to do that.

Much like golf, competitor integrity has to play a major roll in policing BBQ comps due to the solo nature of the competition. You either have it or you don't.

As contests get bigger and bigger purses, should KCBS and other sanctioning bodies tighten up their rules/procedures and remove ambiguities? Absolutely! The worst thing for competitive BBQ rules is to go the way of the "unwritten, but everyone knows it's OK/prohibited" route. If it's a bad or ambiguous rule - change it for the better.

drbbq said:

I was thinking it was just bored guys on the net. I wonder how many from this thread will be in Las Vegas.....

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I've got a great idea for a shirt for that contest


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roksmith said:

Ahh wagyu is still overrated. Gimme a USDA prime any day. Easier to get and much cheaper.

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Totally disagree.

drbbq said:

You seem to be really trying hard to start an argument. Hang around a little and you'll see that this forum really is different. We don't usually fall for that.

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Ray,
I've been around here for a couple of years now, and although I may have used the word argue, what I probably should have said was "partake in good healthy discussion". After all, that's what we're really doing here. There is obviously room for discussion on this matter for a couple of reasons.

1. There are obviously posters in three positions on this.
Those who say it's illegal
Those who say it's legal
And those who don't know.

2. As has been previously stated and re-confirmed by my local KCBS rep to me this morning, the board is discussing this very same topic right now.

I apologize to those who feel I have slighted them or their experience by not being willing to back down because I didn't share their view and would not accept "shut up and color" as an answer. We obviously have folk with lots of BBQ experience in all three categories listed above.

As a follow up, I think from what I was told by my rep this morning, most folks were partially right and partially wrong on their arguments.

According to him:

By the current rules, any piece of meat that is labeled as anything other than a Boston butt, a picnic, or whole shoulder would be illegal.

But

You are perfectly legal trimming any of those cuts down to whatever size you like prior to cooking so long as the piece you will cook is one piece and weighs 5lbs.
As long as the piece is 5lbs at inspection and it started off as one of the legal cuts, it's legal.

So you cannot show up with something labeled CT trimmed pork collar, but if you buy a shoulder and trim it to the very same piece of meat either on site, or at home prior to arrival, you are well within the rules.

That is why (I've been told) they are discussing the rule now.. Because it is not as clear as some might think.

Personally, I'd like to see the rule changed so that you can not do any fancy trimming.. No butterflying, no trimming around the money muscle to get smoke ring most of the way around it. Nothing... Rub it, inject if you like and toss it in the cooker. Now that would ensure an even playing field.

In fact, no off site trimming. Everything shows up in original cryopacs. Labeled from the distributor. No questions then.

Seems to me like they would be way better off using the IMPS Item Numbers, rather than the names.

If it takes longer to cook, is leaner (yes I think fat means taste) and is best served sliced, I don't see how it is cheating, in fact, it seems like a bad idea. I mean, would sliced pork do at all well in a comp?

landarc said:

If it takes longer to cook, is leaner (yes I think fat means taste) and is best served sliced, I don't see how it is cheating, in fact, it seems like a bad idea. I mean, would sliced pork do at all well in a comp?

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Sliced pork rules!

My boar's tooth thinks so, too.

landarc said:

I mean, would sliced pork do at all well in a comp?

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I say yes.

is that a pork collar? :wink:

ique said:

I say yes.

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Scottie said:

is that a pork collar? :wink:

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iQue uses spiral sliced, honey baked hams.

ique said:

I say yes.

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I love that knife.
Gonna get me one of those this year.

Plowboy said:

iQue uses spiral sliced, honey baked hams.

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They weigh out at 5lbs though.

ique said:

They weigh out at 5lbs though.

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Atta boy!

roksmith said:

By the current rules, any piece of meat that is labeled as anything other than a Boston butt, a picnic, or whole shoulder would be illegal.

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Thank you for the information. That's interesting and unfortunate, because the pieces of meat I buy are not Boston butts. I just confirmed with one of my suppliers that they are "Pork Shoulder Butts." I would bet that a majority of the competitors in your average competitions are in the same boat. I think they should use the IMPS/NAMP definitions rather than verbiage on packaging. I'm also curious from the reps and BOD if it matters who does the trimming, the competitor or the butcher. I will have this answered by the BOD or a rep before I lay down money for my first competition this year.

dmp

we going to end up with a NASCAR type pit judge at every smoker?
Aint $$ fun?