New KCBS rule for pork

smokeshowin · 11-20-2009, 06:36 PM

Just announced at Plant City during cook's meeting.

Pork shoulder or butt only. Once the meat has been removed from the cooker and opened, pulled, sliced, or otherwise, the cook may not return any part to the cooker for any purpose. This includes glazing or reheating if cooled.

Anybody else heard this before tonight?

Jeff Hughes · 11-20-2009, 06:40 PM

It's not a new rule...

It is a rule that is very hard to enforce though...

smokeshowin · 11-20-2009, 06:45 PM

Never heard of this before tonight. It's also not in the official rules at the KCBS site.
Jeff,if you know, would you shed some light on the reason behind the rule?

Finney · 11-20-2009, 06:57 PM

It's part of Rule 10.

"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."

CajunSmoker · 11-20-2009, 06:59 PM

remember the rules.

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.

Mike - CSBBBQ · 11-20-2009, 06:59 PM

From what I heard they are not wanting teams to separate/pull/chop sauce and reheat in the pit. They have been reading at the cooks meeting for a couple of months. Don't know the genesis but someone got the board's ear.

smokeshowin · 11-20-2009, 07:09 PM

I know the rule about cooking a whole butt. That's standard with most associations.
They were specific about the reheating part. I've talked with several teams here tonight and most did not know about this info.

Rules is rules, we'll play by them.

Redheart · 11-20-2009, 07:21 PM

here is what I understand to be the pertinent clause, From Section 16 of the rules.

g) After cooking, all meat:
i) Must be held at 140° F or above OR
ii) Cooked meat shall be cooled as follows:
(1) Within 2 hours from 140° F to 70° F and
(2) Within 4 hours from 70° F to 41° F or less
(3) Meat that is cooked, properly cooled,
and later reheated for hot holding and serving
shall be reheated so that all parts of the food
reach a temperature of at least 165° F for a
minimum of 15 seconds.

The question becomes the definition of serving. Does it apply to only serving the public or serving the judges in a turn in box.

I would think that reheating was legal under this clause. Just my thoughts on the matter.

Smoky River BBQ · 11-20-2009, 08:22 PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=65578

A thread concerning the matter

Skip · 11-20-2009, 08:57 PM

Quote:

Originally Posted by smokeshowin

Just announced at Plant City during cook's meeting.

Pork shoulder or butt only. Once the meat has been removed from the cooker and opened, pulled, sliced, or otherwise, the cook may not return any part to the cooker for any purpose. This includes glazing or reheating if cooled.

Anybody else heard this before tonight?

Is that paraphrased? That doesn't sound exactly the way its written. They can't outlaw reheating food.

Bentley · 11-20-2009, 09:09 PM

So I guess when it is done you dont take it off the pit, you just put a steam tray in the pit, part it, pull it, and sauce while it is still on the pit, then remove it...

Plowboy · 11-20-2009, 10:12 PM

Quote:

Originally Posted by Bentley

So I guess when it is done you dont take it off the pit, you just put a steam tray in the pit, part it, pull it, and sauce while it is still on the pit, then remove it...

Can't be in the pit parted, period. You part the product, it can't be in a pit with a heat source.

Folks, this was a topic back in late June. It has be in BOD minutes, all over the forums, and has been read at every contest since July.

PatioDaddio · 11-20-2009, 10:18 PM

It's not new, but man, they sure do have a burr under their saddle about it. I think I heard it emphasized at every cook's meeting this season. It's also one of the most stupid KCBS rules. Let's see, I can cook and reheat every category except pork? Burnt ends from a brisket? No problem! Glazing a money muscle? No freakin' way! That's patently illegal!

Oh, and I love the part where the rules state that meat must be held at or above 140*, but you can't put it back on the cooker to keep it hot. Gotta love that logic.

And don't even get me started on the enforcement. Are they gonna patrol the cooks during turn-ins? I don't think so. Having a stupid rule is bad enough, but having a stupid rule that is all but unenforceable is even worse.

<end of vent>

John

P.S. On second thought, I think the "identifiable pieces" part of the rules may have been emphasized even more this year. That also takes stupidity to a whole new level. How about we just wait until all the judges are served and see if there was enough? Nah! They've gotta see those rib cut lines!

Skip · 11-20-2009, 10:24 PM

Don't worry there are enough bunched panties that someone will flip on their fellow competitor.
I'm staying away from this one for now. This topic get me in trouble. I will say that the actual rep advisory is not represented here. It should be. The membership should read it and read it again. All too often interpretation is taken as fact.

KC_Bobby · 11-20-2009, 10:33 PM

I thought this broken record ran out of airplay.

11-20-2009, 06:36 PM	#1
smokeshowin Is lookin for wood to cook with. Join Date: 06-12-09 Location: Winter Haven Fl	New KCBS rule for pork Just announced at Plant City during cook's meeting. Pork shoulder or butt only. Once the meat has been removed from the cooker and opened, pulled, sliced, or otherwise, the cook may not return any part to the cooker for any purpose. This includes glazing or reheating if cooled. Anybody else heard this before tonight? __________________ Chief Dishwasher--Team Smoke Showin'

11-20-2009, 06:40 PM	#2
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma	It's not a new rule... It is a rule that is very hard to enforce though... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

11-20-2009, 06:45 PM	#3
smokeshowin Is lookin for wood to cook with. Join Date: 06-12-09 Location: Winter Haven Fl	Never heard of this before tonight. It's also not in the official rules at the KCBS site. Jeff,if you know, would you shed some light on the reason behind the rule? __________________ Chief Dishwasher--Team Smoke Showin'

11-20-2009, 06:57 PM	#4
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA	It's part of Rule 10. "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." __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

11-20-2009, 06:59 PM	#5
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans	remember the rules. 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. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

11-20-2009, 06:59 PM	#6
Mike - CSBBBQ is one Smokin' Farker Join Date: 10-29-08 Location: Columbia, MD	From what I heard they are not wanting teams to separate/pull/chop sauce and reheat in the pit. They have been reading at the cooks meeting for a couple of months. Don't know the genesis but someone got the board's ear. __________________ Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer

11-20-2009, 07:09 PM	#7
smokeshowin Is lookin for wood to cook with. Join Date: 06-12-09 Location: Winter Haven Fl	I know the rule about cooking a whole butt. That's standard with most associations. They were specific about the reheating part. I've talked with several teams here tonight and most did not know about this info. Rules is rules, we'll play by them. __________________ Chief Dishwasher--Team Smoke Showin'

11-20-2009, 07:21 PM	#8
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	here is what I understand to be the pertinent clause, From Section 16 of the rules. g) After cooking, all meat: i) Must be held at 140° F or above OR ii) Cooked meat shall be cooled as follows: (1) Within 2 hours from 140° F to 70° F and (2) Within 4 hours from 70° F to 41° F or less (3) Meat that is cooked, properly cooled, and later reheated for hot holding and serving shall be reheated so that all parts of the food reach a temperature of at least 165° F for a minimum of 15 seconds. The question becomes the definition of serving. Does it apply to only serving the public or serving the judges in a turn in box. I would think that reheating was legal under this clause. Just my thoughts on the matter. __________________ "Red" - Just Moved to Omaha!

11-20-2009, 08:22 PM	#9
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana	http://www.bbq-brethren.com/forum/sh...ad.php?t=65578 A thread concerning the matter __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

11-20-2009, 09:09 PM	#11
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	So I guess when it is done you dont take it off the pit, you just put a steam tray in the pit, part it, pull it, and sauce while it is still on the pit, then remove it... __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

11-20-2009, 10:18 PM	#13
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	It's not new, but man, they sure do have a burr under their saddle about it. I think I heard it emphasized at every cook's meeting this season. It's also one of the most stupid KCBS rules. Let's see, I can cook and reheat every category *except* pork? Burnt ends from a brisket? No problem! Glazing a money muscle? No freakin' way! That's patently illegal! Oh, and I love the part where the rules state that meat must be held at or above 140*, but you can't put it back on the cooker to keep it hot. Gotta love that logic. And don't even get me started on the enforcement. Are they gonna patrol the cooks during turn-ins? I don't think so. Having a stupid rule is bad enough, but having a stupid rule that is all but unenforceable is even worse. <end of vent> John P.S. On second thought, I think the "identifiable pieces" part of the rules may have been emphasized even more this year. That also takes stupidity to a whole new level. How about we just wait until all the judges are served and see if there was enough? Nah! They've gotta see those rib cut lines!

11-20-2009, 10:24 PM	#14
Skip is Blowin Smoke! Join Date: 07-24-07 Location: Wantagh, NY	Don't worry there are enough bunched panties that someone will flip on their fellow competitor. I'm staying away from this one for now. This topic get me in trouble. I will say that the actual rep advisory is not represented here. It should be. The membership should read it and read it again. All too often interpretation is taken as fact. __________________ Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc

11-20-2009, 10:33 PM	#15
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I thought this broken record ran out of airplay. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

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