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The new (again) revised pork rule for 2014

Is the new revised pork rule good for BBQ?

  • Yes!

    Votes: 33 28.2%

  • No!

    Votes: 18 15.4%

  • Meh

    Votes: 19 16.2%

  • Pork is now a grilling contest

    Votes: 5 4.3%

  • Nothing changes for me

    Votes: 34 29.1%

  • Farker!

    Votes: 8 6.8%
  • Total voters
    117
Slamdunkpro

Slamdunkpro

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Here's the latest incarnation of the pork rule as approved by the KCBS BoD last night:
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
Click to expand...
Discuss http://www.kcbs.us/news.php?id=662#sthash.J58sDYk2.dpuf
 
I like it, it will allow us to set our sauce on the MM and chunks without dragging the whole butt back to the pit
 
I suppose I see what they are trying to do with it, but I don't see any way of wording it that will not cause confusion and/or allow for "creative interpretation". Make folks show up with whole butts or shoulders, and cook them how they want... let the judging sort it out.
 
I think this rule is clear to me, and nothing wrong with it as far as i'm concerned. Cooked meat to me, is at a temperature that is safe to consume as-is (may not be tender, but safe).. cooked pork as per the USDA is 145. This is what I will use as the definition of cooked.

when does this new rule take effect?
 
They should have done this latest virson but left the 5lb minnium in as well.

With the rule as it is written, I wounder when some online meat source is going to start marketing just the money muscle in a 3 pack cryovac
 
"PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."


So I read this as the money muscle still has to be attached when it starts cooking. Is that correct? If so, it says once cooked stuff can be separated. What defines "cooked"? A specific temp? I thought the big change was that people could just be cooking money muscles completely separate and not have to wait till the whole butt is "cooked".

Either way doesn't really matter to me. Just wanting to know what they mean :p.
 
fnbish said:
"PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."


So I read this as the money muscle still has to be attached when it starts cooking. Is that correct? If so, it says once cooked stuff can be separated. What defines "cooked"? A specific temp?
Click to expand...
It all comes down to interpretation. "Well Fark after I trimmed this sucker down all I was left with was the MM"
 
fnbish said:
"PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook's discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those."


So I read this as the money muscle still has to be attached when it starts cooking. Is that correct? If so, it says once cooked stuff can be separated. What defines "cooked"? A specific temp? I thought the big change was that people could just be cooking money muscles completely separate and not have to wait till the whole butt is "cooked".

Either way doesn't really matter to me. Just wanting to know what they mean :p.
Click to expand...

Not really. There is no longer a minimum cook weight. "Hey, I trimmed my butt and all that was left was the money muscle!"
 
As an organizer, the new version seems to add a bit of clarity about what is permitted.

Since some teams were cooking 2 butts, one for the MM one to pull, it will eliminate that extra butt. Unless you were doing 2 anyway.

So I like what I see as another step in the right direction. First new version was the first step, this version seems like just a clarification on intent. IMO.
 
Slamdunkpro said:
Not really. There is no longer a minimum cook weight. "Hey, I trimmed my butt and all that was left was the money muscle!"
Click to expand...

Yeah and that makes sense, but their is still ambiguity as to what they consider "cooked". If you can get around they "cooked" wording by trimming to just the MM then why have that in there?

Lets say I want to just cook a MM and during the cook I want to separate the MM, then by the rules before I separate any part of that MM and return it to the smoker it must be "cooked". So KCBS still needs to define cooked. Granted that is a devils advocate example, but still would need clarification by KCBS :becky:.
 
Podge said:
I think this rule is clear to me, and nothing wrong with it as far as i'm concerned. Cooked meat to me, is at a temperature that is safe to consume as-is (may not be tender, but safe).. cooked pork as per the USDA is 145. This is what I will use as the definition of cooked.

when does this new rule take effect?
Click to expand...

Jan 2014. I asked Jeff on Facebook and you can remove the mm when at temp you want and return rest to pit to finish. Then can sauce mm later and put back on. Jut don't let it go below 140 while holding. He said perfectly legal.
 
There are a lot of holes in this rule. Cooking the pork pretty much any way you wish could be considered "by the letter" so why not get rid of the rule entirely.
Pretty sure their intent it so allow you to fully cook your pork whole then return parts of it to your pit to set the sauce, but with this rule, you aren't required to cook the whole butt or fully cook it before separating.
 
As a judge, I am having a hard time thinking about seeing a box with just MM in it. It would almost be like seeing a box with just burnt ends.

I guess it would be "ok", but I think a box with other parts of the item would better represent the overall cook, and their ability to cook it.

The rule seemed fine the way it was. Don't think I'll change, but, time will tell (not that I am a major competitor in any catagory, but I plan on getting there :mrgreen: )

Just my 2 cents...........

wallace
 
sdbbq1234 said:
As a judge, I am having a hard time thinking about seeing a box with just MM in it. It would almost be like seeing a box with just burnt ends.

wallace
Click to expand...

The few times I have judged the last couple of years, I have seen way more boxes with just sliced MM than I have MM and pulled.
 
Fat Freddy said:
The few times I have judged the last couple of years, I have seen way more boxes with just sliced MM than I have MM and pulled.
Click to expand...


Man, I guess times are a changing..... Bummer.

It has been about 2 years since we judged.

wallace
 
When I cook FBA I usually put pulled, mm and tubes in the box. Maybe even chunks. Need to cook 4 butts to get product. In kcbs I usually do mm and pulled or chunks. This rule change only impacts cooking methods not what goes in the box.
 
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