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For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter. |
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01-27-2011, 09:59 AM | #1 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Trimmed pork collars
Any input from the board on this discussion thread?
http://www.bbq-brethren.com/forum/sh...ad.php?t=99416
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-08-2011, 05:10 PM | #2 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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The board raised their eyebrows frrom ones I talked to but no talk of action. I think they'd be very surprised at the teams cooking ILLEGALLY! It's about time teams were named if you ask me. Snake River Farms apparently spilled the beans on several. When I emailed them as just an "interested" person in purchasing their product and asked questions, they didn't both responding. I think they know.
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KCBS Member #14287
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02-08-2011, 10:03 PM | #3 |
Knows what a fatty is.
Join Date: 03-03-06
Location: San Diego California
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I am sure that we are discussing this over the next weekend in KC, I have 30 pages of notes on this subject and will bring them with me....
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Thanks from: ---> |
02-08-2011, 10:14 PM | #4 |
is one Smokin' Farker
Join Date: 01-15-09
Location: Salisbury, NC & Savannah, GA
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Please address the cut, not just the fact that SRFs was selling under weight cuts to comp teams. We all already know that under weight pork is illegal.
A lot of people (me included) think that the cut should be legal (if over 5 lbs) and the meat comes from any part of the whole shoulder.
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Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website |
02-09-2011, 05:18 AM | #5 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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yup.. what he said
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-09-2011, 07:58 AM | #6 |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Hey Gene,
I'd like to suggest that instead of creating more micro rules we just change the rule to "It has to be pork, it can't be ribs, and it has to weigh at least five pounds". Period. Anybody wants to cook a ham or a loin I'm good with it. BBQ joints all over the country cook those cuts.
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
02-09-2011, 08:12 AM | #7 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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The way I understand it from my emails with those "in the know", the pork collar is coming off of a shoulder that is cut/harvested differently than our traditional shoulder that we all know and love. This newer shoulder cut is for export outside the US and the pork collar is a by-product of it. I do not believe you could harvest a pork collar from a cut-for-the-USA shoulder, the way I understand it.
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Thanks from: ---> |
02-09-2011, 09:00 AM | #8 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
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02-09-2011, 09:04 AM | #9 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I think I'm with Ray at this point... if it weighs 5lbs and used to oink.
Leave out the ribs and loin as well I guess, but the best Q comes from the shoulder anyway, so they would just handicap themselves by getting too creative.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-09-2011, 09:54 AM | #10 |
Full Fledged Farker
Join Date: 04-16-09
Location: Maple Valley, WA
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Ray has a point, but I dread that kind of outcome. Think of it, a lot of people are already putting in multiple styles of meat from the shoulder, now expand it. You could end up with a box of pulled, ham, loin and god knows what else. Imagine the potential meat costs for a team just to build a box having 3 or 4 different pork meats to make up the one box.
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Border War Smokers - "BBQ worth killin' your neighbor for" |
02-09-2011, 10:08 AM | #11 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I'm fine with Ray's proposed solution. It's easy enough to enforce and creates a level playing field.
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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!!!! |
02-09-2011, 10:20 AM | #12 |
is Blowin Smoke!
Join Date: 09-25-06
Location: Winter Haven, FL
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I didn't say you couldn't, I said that's not the way a shoulder is cut for typical US packing/sale. Obviously they do it all the time (for export) which is why we have pork collars.
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-Rub Swamp Boys Sponsored by Smithfield, BBQ Guru, Butcher BBQ, Nature's Own Hardwood Charcoal Gator Nation |
02-09-2011, 10:49 AM | #13 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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..be interesting to see what a 5lb piece of bacon would smoke up like...like a very well marbled brisket flat?
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
02-09-2011, 10:51 AM | #14 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Just as most of us wouldn't go near a five pound slab of ribs a 5 pound pork belly probably wouldn't yield very good results for anything.
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02-09-2011, 11:07 AM | #15 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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I dunno... I'd give that a taste.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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