Sledneck
Full Fledged Farker
I do recall one of the platforms spoken about during the election was making the 30 some pages of rep advisories public. Hows that going?
Yep. They've been public for a long time, although I don't think very many people were aware of it. If I remember correctly, the talk during the election campaigning revolved around heightening cook/judge awareness of them as well as reviewing them for consideration of implementing the relevant advisories in to the rule book if feasible.
They're already public. Located in the download section of the KCBS website. http://kcbs.us/pdf/contest-rep-advisories-2010.pdf
do we know why this hasnt been updated. I know for three or four that arent on that PDF?
SuggestionThe Rep advisories are being looked at, along with the Rules themselves, by the Rules Committee. Our goal on this Committee is to consolidate and simplify each Rule / Advisory.
If any of you have any constructive suggestions for our committee please send them either to me at dcompton@kcbs.us or to the whole committee at rules@kcbs.us and we will take a look at your suggestions. No promises on any one idea becoming an official rule but we will look at it.
Slow fingers here, after I posted I read Bunny's ^^^^^ post. Yes, any changes that a committee passes goes before the BoD for approval / denial.
Suggestion
G E T R I D O F P O R K P A R T I N G R U L E
Rep Committee has worked on it but it has to go through the BOD for approval.
Ray, it is to allow parting pork. It won't allow different cuts of meat. I guess if you wanna slice a butt into pork steak, that's fine if you have the ability to do so at a comp. No idea why anyone would want to do that though.
I don't understand why the rules haven't been updated (other than they wouldn't fit on a single page) and the relivant rep advisories incorporated. It seems disingenuous to publish a set of rules that new cooks download and then have 20-30 rep advisories which are for practical purposes rule changes / amendments in another location.They're already public. Located in the download section of the KCBS website. http://kcbs.us/pdf/contest-rep-advisories-2010.pdf
Have you possibly considered that a pork tenderloin can be trimmed in such a was as to resemble the "money muscle". If parting is allowed, there is nothing that would prevent this or be detectable by the reps or judges, so it would become a pulled and chunked pork butt with sliced pork tenderloin contest.
Wasn't that the reason for the parting rule in the first place?
Have you possibly considered that a pork tenderloin can be trimmed in such a was as to resemble the "money muscle". If parting is allowed, there is nothing that would prevent this or be detectable by the reps or judges, so it would become a pulled and chunked pork butt with sliced pork tenderloin contest.
My problem with the parting rule is it should not take precedence over rule 17(g & h)
g. After cooking, all meat:
Must be held at 140° F or above ORCooked meat shall be cooled as follows:Within 2 hours from 140° F to 70° F and
Within 4 hours from 70° F to 41° F or lessh. Meat that is cooked, properly cooled, and later reheated
for hot holding and serving shall be reheated so that allparts of the food reach a temperature of at least 165° Ffor a minimum of 15 seconds.
After seeing a certain cook trim his pork butt last year, I think the parting rule doesn't achieve it's intent. I'm not in favor of cold pork hitting the judging table.
This is my opinion only...