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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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02-15-2013, 02:18 PM | #1 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Pork parting rule vote tonight
To the KCBS BoB
Re: the pork parting rule vote at the upcoming BoD meeting. The pork parting rule has surfaced again and is up for a vote. Regardless of you as a Board member feel about the rule itself, it's wrong to change this rule for the 2013 season which is currently underway. Cooks have practiced this winter based on our reading of the 2013 rules. To go against KCBS rules and change the rules mid season is a disservice to all the cooks who currently cook within the established rules. If you want to do away with the pork parting rule, so be it. but it should be for the 2014 season, not the season currently underway.
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02-15-2013, 04:08 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Any Rules changes made will go into effect for the 2014 season.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
02-15-2013, 07:44 PM | #3 |
Full Fledged Farker
Join Date: 11-19-09
Location: Whittier, CA
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Glad you clarified this Dave. The motion below, published for this month's meeting seems to indicate otherwise.
Benny O Motion - Randy Bigler; Seconded by Jeff Stith: In regards to KCBS Rule number 10, under pork, motion is made that the sentence "At no time shall the meat once separated be returned to a cooker" be stricken from the rules effective immediately |
02-15-2013, 11:22 PM | #4 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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The motion that was passed is below.
I move that the definition of PORK be changed as follows: Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out). This Rule change will go into effect for the 2014 BBQ season. Randy withdrew his motion after the BoD passed mine.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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02-16-2013, 06:24 PM | #5 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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Thanks Dave, I'm not clear on this, Does this mean that after inspection, a cook could separate the MM, and cook it separate from the butt?
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
02-16-2013, 11:46 PM | #6 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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No, what it's intended to do is to allow the cook to re-heat without penalty.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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02-17-2013, 07:27 AM | #7 | |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Quote:
So a cook could cook a butt or shoulder to their desired temp, remove from the cooker and then place a part of that butt/shoulder back on the cooker for say glazing ?? Thanks for answering our questions!!
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02-17-2013, 08:32 AM | #8 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Quote:
From the other thread
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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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02-17-2013, 08:32 AM | #9 | ||
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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Quote:
Quote:
The new rule only defines the cut of meat and required size. Once it is inspected by the contest organizer representative, the cook can do as he pleases to include butchering and cooking separated muscles for varying lengths of time and method. What am I missing in the rules that indicate this cannot be done in 2014 as this interpretation falls in line with the other categories? Mack Yarbrough Smoke’n Ice |
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02-17-2013, 08:51 AM | #10 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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02-17-2013, 08:57 AM | #11 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
You have to start with 5 lbs of pork product for your inspection. What happens after that is up to the cook. The pork parting rule has been removed. Cook your pork and move on.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-17-2013, 09:05 AM | #12 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Edit: I know better than to get sucked into these things!
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02-17-2013, 01:42 PM | #13 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Awe Man What Did I miss
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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. |
02-18-2013, 10:39 AM | #14 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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The original rule never made much sense to me to begin with...you can part brisket but not pork...weird! But...the rule was what the rule was and in order to compete we play by the rules...period! I like the change...it shouldn't make a hoot what the cook does to the meat after it passes inspection...it still has to be cooked to perfection...attached or not! My 2 cents...
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02-18-2013, 01:16 PM | #15 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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I'm not trying to stir things up, but would it be legal to (after inspection) grind the pork shoulder and turn in a fatty?
Eric
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