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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
View Poll Results: Is the new revised pork rule good for BBQ? | |||
Yes! | 33 | 28.21% | |
No! | 18 | 15.38% | |
Meh | 19 | 16.24% | |
Pork is now a grilling contest | 5 | 4.27% | |
Nothing changes for me | 34 | 29.06% | |
Farker! | 8 | 6.84% | |
Voters: 117. You may not vote on this poll |
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07-14-2013, 12:28 AM | #76 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Is what I am saying crazy??
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07-14-2013, 10:36 AM | #77 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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KCBS Member #14287
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07-14-2013, 12:43 PM | #78 | |
is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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Some people would prefer whole (or half) chickens too for that matter. Also, the "better add it to all four categories" argument seems specious to me. They are, by definition, different cuts, so they may, by definition, require different rules. |
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07-14-2013, 03:43 PM | #79 | |
is One Chatty Farker
Join Date: 10-26-04
Location: Saint Petersburg, Florida
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Ray Lampe Dr. BBQ The Honey Badger of BBQ. I just don't give a sh!t. |
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07-14-2013, 04:11 PM | #80 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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It looks like he took a lot of comments and suggestions from that thread into consideration when he wrote the newest version. By the way - last year I was the Chair of the Rules Committee so I'll take the blame / credit on that version. But remember, whatever the rule is that gets passed (if any) it won't go into effect until the 2014 season. That means that there still is time to tweak it, but it will never satisfy everyone.
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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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07-14-2013, 05:18 PM | #81 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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07-14-2013, 06:33 PM | #82 | |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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Just to let you know.... This is how me and Todd decide to nominate people for the BOD. I'll work on a slogan . Mike in 2014!!!!
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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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07-15-2013, 09:34 AM | #83 | |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
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By requiring pork to be cooked whole, AFTER trimming, you need a minimum weight requirement in order to define how much can be reasonably trimmed. Without the minimum weight requirement, you potentially remove the "BBQ" aspect from the category. The Rules committee, and the Board as a whole, approved a 5 lb. weight minimum in February, so I'm curious why there was a change in direction only 5 months later?
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Mike - Formerly Known as Team Enoserv |
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07-15-2013, 09:36 AM | #84 |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
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No thanks....I'm good.
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Mike - Formerly Known as Team Enoserv |
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07-15-2013, 12:32 PM | #85 | |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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OK that last sentence was a joke.
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http://deguellobbq.wordpress.com |
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07-15-2013, 12:44 PM | #86 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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or was it????????
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07-15-2013, 12:56 PM | #87 | |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Why the change five months later? Because people bitched then and didn't like it so we took suggestions and made changes to fine tune it. What I've learned is that it really doesn't matter what the rules say, that there will ALWAYS be people who are pissed off about it so we're better off just DOING THE BEST JOB WE CAN DO and let everything work out from there. And when my turn on the board is over, I'll let someone else try.
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KCBS Member #14287
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07-15-2013, 01:22 PM | #88 | |
Full Fledged Farker
Join Date: 09-24-06
Location: Tulsa, OK
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Mike - Formerly Known as Team Enoserv |
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07-15-2013, 03:54 PM | #89 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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A lot of history and AH's looking for loop holes went into the pork rule that currently exists. The simplest approach would be the defination and add must be cooked whole and untrimmed until an internal FDA serve safe temperature of 145 degree F. After it reaches this temperature you may do as you wish with the meat, to include parting, slicing, chopping, returning to the smoker, putting it in a cooler, etc. Once removed from the smoker the meat or parts of meat must be maintained at an FDA serve safe temperatue of 140 degrees or more prior to turn-in.
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07-16-2013, 02:56 PM | #90 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Precisely! And no one is cooking pre-sliced brisket, individual ribs (best from each slab) or what have you. So why do you think people are going to cook little pieces of butt and if they do, why does it matter? That's probably the best question right there - why does it matter? If it's a part of a butt, does it really matter how small they trim it?
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KCBS Member #14287
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