HELP!! Meat Question...

nmayeux · 08-09-2007, 10:15 AM

The KCBS rules state that we must have pork shoulder in excess of 5lbs, and does this mean that each piece has to be in excess of 5lbs, or can I have several pieces in excess of 5lbs???

My butcher screwed up my order, and instead of having 30lbs of bone in butts, he delivered 30lbs of boneless butts. Although I prefer the bone in butts, the price for this really fresh pork is unbeatable. I need to know asap to make a correction before I go to work this evening.

Thanks in advance for the help,

Jeff Hughes · 08-09-2007, 10:25 AM

Lots of the top cooks use boneless butts, what I don't know is if the bring a bone in butt to the comps, get it inspected and then debone.

I am 99.9% sure that you cannot just cook boneless butt "pieces" that add up to 5 lbs.

A 5lb butt, boneless, is probably fine.

You would probably get a very quick answer on Basso's forum, but it's down right now.

nmayeux · 08-09-2007, 10:29 AM

Thanks man, I tried to call KCBS directly, but they couldn't answer the question, and promised to call me back... I might have a butt over 5 lbs, but it will be close, and I don't want to take any chances.

jtfisher63 · 08-09-2007, 11:52 AM

It needs to be a 5 lb piece of meat, not pieces adding up to 5lbs. I believe it needs to be cooked as a 5lb piece of meat also. So you couldn't cut up a butt and cook it in less than 5lb pound pieces. Of course 5lb is the minimum size.

Jason

HoDeDo · 08-09-2007, 12:10 PM

Jason is correct. The butt needs to weigh 5lbs. It can be cooked bone in or boneless. The key is that it CAN NOT be parted...
Per KCBS Rules:

7. The Four KCBS Meat Categories:
CHICKEN:
Chicken includes Cornish Game Hen and Kosher Chicken.
PORK RIBS:
Ribs shall include the bone. Country style ribs are prohibited.

PORK: Pork is defined as Boston Butt, Picnic and/or Whole
Shoulder, weighing a minimum of five (5) pounds. Pork shall
be cooked (bone in or bone out) and shall not be parted.
BEEF BRISKET: May be whole brisket, flat, or point.
Corned beef is not allowed.

Bigmista · 08-09-2007, 01:08 PM

And there you go! Another problem solved by the brethren!!

The Anchorman · 08-09-2007, 04:10 PM

But you could butterfly the boneless pork butt as long as it stays in one piece.

It adds alot more bark that way!

Jeff Hughes · 08-09-2007, 05:31 PM

Quote:

Originally Posted by The Anchorman

But you could butterfly the boneless pork butt as long as it stays in one piece.

It adds alot more bark that way!

And a faster cook as well...

MilitantSquatter · 08-09-2007, 07:02 PM

I don't condone cheating and believe rules should be followed, but I'd be very surprised if any rep looks at the size/weight if you had the ability to put it all in one foodsaver bag.

jbrink01 · 08-09-2007, 07:21 PM

Butterfly it out really thin, keeping it in 1 piece. Season both sides (think marinade or mop). Roll it up like a braciolle and tie it. Cut it into slices.

SloppyQ · 08-09-2007, 10:09 PM

Quote:

Originally Posted by MilitantSquatter

I don't condone cheating and believe rules should be followed, but I'd be very surprised if any rep looks at the size/weight if you had the ability to put it all in one foodsaver bag.

Be careful when you get your meat, I had a situation last weekend at the Laurie comp where I had three butts two bone in weighing 8-9 lbs each and one boneless weighing just shy of 5 lbs and I was checked out and warned that I couldn't use the small one for turnins and I believe it was noted on the inspection sheets. Inspection was done by the organizers and not the reps. Next time I will have my extra meat in a seperate cooler so as not to raise any questions. They do check.

Chris Nickelson · 08-10-2007, 12:45 PM

check them all out, you should have at least a few in that case that are of 5lb weight, unless these were small feeder pigs.
We almost always use boneless. And as stated above "must be one piece!!!"

BBQchef33 · 08-10-2007, 01:44 PM

yup i always use boneless. And rarely get one under 5 lbs.

tonto1117 · 08-10-2007, 06:38 PM

Ok, this begs the question " Is there an advantage to useing a bonless butt?? The bone slides out so easily, is it an appearence or taste thing?? Or perhaps just more bark?? Realize this might be asking too much for comp reasons, but I was just wondering.

08-09-2007, 10:15 AM	#1
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	HELP!! Meat Question... The KCBS rules state that we must have pork shoulder in excess of 5lbs, and does this mean that each piece has to be in excess of 5lbs, or can I have several pieces in excess of 5lbs??? My butcher screwed up my order, and instead of having 30lbs of bone in butts, he delivered 30lbs of boneless butts. Although I prefer the bone in butts, the price for this really fresh pork is unbeatable. I need to know asap to make a correction before I go to work this evening. Thanks in advance for the help, __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

08-09-2007, 10:25 AM	#2
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma	Lots of the top cooks use boneless butts, what I don't know is if the bring a bone in butt to the comps, get it inspected and then debone. I am 99.9% sure that you cannot just cook boneless butt "pieces" that add up to 5 lbs. A 5lb butt, boneless, is probably fine. You would probably get a very quick answer on Basso's forum, but it's down right now. __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

08-09-2007, 10:29 AM	#3
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Thanks man, I tried to call KCBS directly, but they couldn't answer the question, and promised to call me back... I might have a butt over 5 lbs, but it will be close, and I don't want to take any chances. __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

08-09-2007, 11:52 AM	#4
jtfisher63 is one Smokin' Farker Join Date: 04-23-07 Location: Modesto, CA	It needs to be a 5 lb piece of meat, not pieces adding up to 5lbs. I believe it needs to be cooked as a 5lb piece of meat also. So you couldn't cut up a butt and cook it in less than 5lb pound pieces. Of course 5lb is the minimum size. Jason __________________ -Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA

08-09-2007, 12:10 PM	#5
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City	Jason is correct. The butt needs to weigh 5lbs. It can be cooked bone in or boneless. The key is that it CAN NOT be parted... Per KCBS Rules: 7. The Four KCBS Meat Categories: CHICKEN: Chicken includes Cornish Game Hen and Kosher Chicken. PORK RIBS: Ribs shall include the bone. Country style ribs are prohibited. PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be parted. BEEF BRISKET: May be whole brisket, flat, or point. Corned beef is not allowed. __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

08-09-2007, 01:08 PM	#6
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	And there you go! Another problem solved by the brethren!! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

08-09-2007, 04:10 PM	#7
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	But you could butterfly the boneless pork butt as long as it stays in one piece. It adds alot more bark that way! __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

08-09-2007, 07:02 PM	#9
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I don't condone cheating and believe rules should be followed, but I'd be very surprised if any rep looks at the size/weight if you had the ability to put it all in one foodsaver bag. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

08-09-2007, 07:21 PM	#10
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Take the 5# Butt Butterfly it out really thin, keeping it in 1 piece. Season both sides (think marinade or mop). Roll it up like a braciolle and tie it. Cut it into slices. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

08-10-2007, 12:45 PM	#12
Chris Nickelson Full Fledged Farker Join Date: 08-27-06 Location: KC	check them all out, you should have at least a few in that case that are of 5lb weight, unless these were small feeder pigs. We almost always use boneless. And as stated above "must be one piece!!!" __________________ [B]Dodge County Smokers[/B] two brinkman R2D2's Trailer Mounted H & S 2000 Pit CBJ# 14974 :cool:

08-10-2007, 01:44 PM	#13
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	yup i always use boneless. And rarely get one under 5 lbs. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-10-2007, 06:38 PM	#14
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	Ok, this begs the question " Is there an advantage to useing a bonless butt?? The bone slides out so easily, is it an appearence or taste thing?? Or perhaps just more bark?? Realize this might be asking too much for comp reasons, but I was just wondering. __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

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