I wish they'd just change the name of the category to "pulled pork". POOF!!! All confusion gone instantly!
Can I make the precious little medallions? Yes. Do I find it to be silly? Yes, but apparently there are many who get a warm/fuzzy from sliced. To each their own.
The 'idea' of 6 portions is so that each judge gets a sample of their own.
I am really disappointed that so many of my brethren would go out of their way to find a loophole. You all know what the rule says and what it intended. If not, I have been giving you all way too much credit. I mention the BBQ-Brethren and the BBQ family everyday. I talk about the love, honor, respect and integrity that you all have and then I come here and see this.
Strangely enough the original KCBS participants probably would've considered pulled pork an overdone piece of meat and only given you some in similar fashion to bark pieces. KC prep was generally slices.
And I see sliced pork butt as meat that came up short of reaching its full potential. Give me pulled and chunked any day. Its amazing how different regional likes can be.
I guess people like what they like, and hey its all good. I certainly don't want to dump on someone for their preferred BBQ style.
If we are ever at the same comp, I want you to try my pork turn in. It is not the best, but it may change your mind. When I tried Bubba's pork turn in it changed my life.
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
I think that the KCBS board has an agreement that if a proposed rule change doesn't generate at least a ten page thread on BBQ Brethren, it's not worth doing.
HOLD ON A SEC. Just because someone (like myself earlier in this thread) can look at a rule, see how its poorly written to allow loopholes, and bring up the possibilities for gaming the system within the poorly worded rule doesn't mean:
1) i plan on using such loopholes
2) participate in or condone cheating
3) compete in any way other than in the spirit of true sportsmanship and ideals shared both by the majority of members here and majority of competitors in the BBQ community.
Now, as someone who brought up and discussed loopholes under this rule in this thread, I am one of these people you are talking about here. I think maybe you went a little far in pointing a judgmental finger at some of us. :nono:
Really Jeff? Maybe you could just get it right and be done with it?Poorly written? Seriously? How about YOU join our rules committee that includes with Phil and Neil and let's straighten it out. You have the answers apparently and you're withholding them from all of KCBS.
Poorly written? Seriously? How about YOU join our rules committee that includes with Phil and Neil and let's straighten it out. You have the answers apparently and you're withholding them from all of KCBS.
Really Jeff? Maybe you could just get it right and be done with it?
I'm not on the rules committee, but I'll give it a shot...
What's wrong with requiring you start out with a 5 lb. minimum piece of pork shoulder, butt, or picnic, and cook it whole, and then allow it to be returned to the cooker after it's parted?
Seriously....how hard is that?
Maybe third time is a charm?
Really Jeff? Maybe you could just get it right and be done with it?
I'm not on the rules committee, but I'll give it a shot...
What's wrong with requiring you start out with a 5 lb. minimum piece of pork shoulder, butt, or picnic, and cook it whole, and then allow it to be returned to the cooker after it's parted?
Seriously....how hard is that?
Maybe third time is a charm?
Why do we need a weight limit on pork? Give me one good reason. If you can, maybe we better add weight to all four categories. If so, lets make brisket at about 14 pounds (no separating point and flat!); maybe chicken whole at 3 pounds (no pieces); Ribs? No St Louis spares - full slabs and at least five pounds only!
Why do we need a weight limit on pork? Give me one good reason. If you can, maybe we better add weight to all four categories. If so, lets make brisket at about 14 pounds (no separating point and flat!); maybe chicken whole at 3 pounds (no pieces); Ribs? No St Louis spares - full slabs and at least five pounds only!
. . . I do think it would be pretty easy to take what was said in this thread, figure out everyone's issues with the new rule, and then incorporate that into making the rule better. . . .