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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. |
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11-26-2013, 09:56 PM | #136 | |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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Where did the 4 lbs come from? I hadn't seen that weight requirement thrown about before. Erik
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11-26-2013, 10:00 PM | #137 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Just so you know I voted against this rule because I didn't see the point of having any weight requirement. We passed a rule earlier in the year without it but this was a compromise amongst board members.
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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. |
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11-26-2013, 10:06 PM | #138 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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11-26-2013, 10:06 PM | #139 |
Knows what a fatty is.
Join Date: 02-26-13
Location: Fairview, nc
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Steve,
I agree, to trim down to just a mm would be cheating. As I read the rule I interpret it that once your pork is finished cooking you can separate and put it back on to set glaze etc. I know this will be interpreted differently by those who want to separate mm at an earlier time and I can understand their point as the rule is not exactly clear. (What determines cooked?) at least maybe we will lower the demand for pork butt as several teams will not need more than a couple butts now for each comp.
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11-26-2013, 10:13 PM | #140 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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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. |
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11-26-2013, 10:24 PM | #141 | |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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11-26-2013, 10:27 PM | #142 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Since nobody is policing any of this stuff anyway it's probably happening now. I guess that's an argument for another day.
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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. |
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11-26-2013, 10:28 PM | #143 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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I find this whole discussion laughable. Tell cooks what they can turn in, for any meat, or award points for creativity. I'd like to see KCBS encouraging cooks to be more creative versus adhering to the standards (perceived or real) of what judges expect. It's becoming way too homogenous in my opinion.
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11-26-2013, 10:33 PM | #144 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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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. |
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11-26-2013, 10:38 PM | #145 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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I don't think I suggested that it should be fancy pants. And I don't know what burger competitions have to do with it. Just my thoughts that BBQ could be more than the same old same old.
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11-26-2013, 10:44 PM | #146 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Well I guess by point was a burger should be a burger and bbq should be bbq. Nobody is stopping you from turning is Wasabi Glazed ribs, they might taste great but they're certainly not bbq and in reality they shouldn't score well in a bbq competition. Of course that's just my opinion.
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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. |
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11-26-2013, 10:51 PM | #147 | |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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11-26-2013, 10:58 PM | #148 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Well you got me there. I don't really care for butter braised chicken (not to say I don't turn it in). The judges really seem to like it though ??? I'm sure back in the day nobody heard of braising chicken in butter. Somebody's 'creativity' led to today's craze.
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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. |
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11-26-2013, 11:15 PM | #149 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at time of inspection. 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.
Where can you get a 4lb money muscle? Send me the address. :)
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11-26-2013, 11:25 PM | #150 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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