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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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11-27-2013, 11:52 AM | #166 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
I've never trimmed a whole shoulder . Please educate me. Are all the muscles for a commercially trimmed butt included in your butt-ish looking chunk. If so legal. If not then you've created an illegal cut of pork.
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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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11-27-2013, 12:10 PM | #167 | |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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1.Omohyoid muscle 2.Sternothyroid muscle 3.Trapezius muscle 4.Triceps brachii muscle 5.Deltoid 6.Lattissmus dorsi muscle 7.Digastric muscle 8.Mylohoid
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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11-27-2013, 12:15 PM | #168 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Quote:
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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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11-27-2013, 03:58 PM | #169 |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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The new Pork Rule defined.
The new pork rule: What does it really mean?
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. The final pork rule (2014) above may not mean what the BOD intended. We can argue our personal interpretation of the meaning of the words in the pork rule or use a crystal ball to interpret the BOD line of thinking, or can we. To definitively decipher the rule, we must understand about creating rules and regulation specifically what do words mean. Simply, if a word is to be limited or defined in a manner different than found in commonly available dictionaries then the definition must be provided. The words with the most discussion or “gray area” in their meanings are “trim” , “whole”, and “cooked”; none of which are defined in the rule(s). Therefore, a dictionary must be consulted. From Merriam Webster: Trim verb 1) to cut (something) off something else 2) to remove (something) by cutting 3) to make (something) neat by cutting it 4) to make the size, amount, or extent of (something) smaller Now we apply the four (4) definitions to the rule by substituting the meanings for the word “trimming”. The rule: “After trimming, pork shall be cooked whole….” “After cutting, pork shall be cooked whole….” “After removing (something) by cutting, pork shall be cooked whole….” “After making it neat by cutting, pork shall be cooked whole….” “After making the size, amount, or extent smaller, pork shall be cooked whole….” Whole adjective 1) complete or full 2) not lacking or leaving out any part 2) having all the parts 3) not divided or cut into parts or pieces 4) great or large in size, extent, etc. Referring to the sentence in the rule, “After trimming, pork shall be cooked whole”…... “Whole” is an adjective which qualifies a noun or pronoun in the same sentence. Therefore, we can conclude “whole” is referring to “pork” after the act of trimming. cook verb 1) to prepare for eating by a heating process 2) to go through the process of being cooked The new pork rule when applying common meanings reads like this. 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 (cutting, removing pieces by cutting, making neat by cutting, or making the size, amount, or extent smaller), pork shall be cooked (prepared for eating by heating above *145°) whole (trimmed pork) (bone in or bone out), however, once cooked (prepared for eating by heating above 145°)*, 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." *145° was added to further define “cooked” because 145° is the lowest temperature pork is considered safe to eat. Much clearer now isn't it. Maybe not? Is a pork collar legal? No. Because pork collars are not defined as "Pork" in the rule even if they come from one of the parts of the shoulder. Refering to the definition from the Pork Council, all parts contain a bone. Pork collars do not contain bones. The rule. "Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder weighing a minimum of four (4) pounds at time of inspection" The Pork Council defines Pork shoulder as the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm Picnic. The upper part of the shoulder, often called the Boston Blade Roast (also known as Boston- style Butt), comes from the area near the loin and contains the shoulder blade bone. Is a 4+ pound boneless Butt legal? Yes, as long as the muscles around the bone are present. After inspection can the Butt be trimmed down to the pork collar? No. The rule allows trimming but after trimming it still has to meet the definition of PORK. Therefore, post trimmed pork should contain all the muscles of the inspected product. |
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11-27-2013, 04:41 PM | #170 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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This is also what I want to know. I could care less about the politics of the rule. I just want to know, from someone who can answer on behalf of the board, if this method is legal.
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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11-27-2013, 05:12 PM | #171 |
is one Smokin' Farker
Join Date: 05-08-09
Location: Plano, TX
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Another idea for the rule would be as follows:
Current 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. Suggested 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 minimal trimming with all muscle groups left intact with no separation, 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. Or simpler yet, eliminate the word "SLICED." Without this word, all of the above conversation is mute. |
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11-27-2013, 05:54 PM | #172 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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Just to nit it up a bit the answer to this is No because pork collars contain portions of the loin between the first and second or even the third rostral ribs. IMPS Boston butts/roasts are broken at the first rostral rib.
__________________
Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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11-27-2013, 06:15 PM | #173 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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What the fark was wrong with the rule to start with?
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11-27-2013, 09:20 PM | #174 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
If I take a pork shoulder and trim it to 4 pounds I am above reproach. The rule states 4 pounds before trimming. |
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11-27-2013, 09:32 PM | #175 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Personally I will still cook mine whole BECAUSE I CAN. You passed this flacid rule for those who can't. My statement was made because I hate all this "your cheating" Nancing about. Too bad it just made more. BTW if it takes two pages of stuff to explain a rule.... it is not good enough. Work on concision. |
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11-28-2013, 07:56 AM | #176 |
Full Fledged Farker
Join Date: 04-30-06
Location: Eugene Missouri
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All I want is to know what I can cook not how it can be cooked. It amazes me that something so simple can be so difficult. Kcbs should only specify what cuts of meat are legal not how to cook. I don't care if you separate or not.
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Uncle Bub's BBQ LLC Trash Can Cookers 2007 American Royal Open Grand Champions I was Can Cooking when Can Cooking wasn't Cool |
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11-28-2013, 08:05 AM | #177 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Thanks for being upfront and honest how you feel the rules should go as it will make it easier to vote. Good luck in the election.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-28-2013, 10:26 AM | #178 |
On the road to being a farker
Join Date: 05-25-13
Location: Blair Ne
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KCBS MASTER JUDGE---Weber Kettle--Hunsaker(HILLBILLY TRASHCAN)X 2, Humphreys QPP |
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11-28-2013, 05:38 PM | #179 |
Is lookin for wood to cook with.
Join Date: 03-18-09
Location: sikeston mo 63801
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Slow Smokin
it didn't allow cooking the money muscle by itself.
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Tim Sills, Owner, MuleTuf Smokers, MuleTuf Manufacturing., Smelly Butts BBQ Team |
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11-28-2013, 06:23 PM | #180 |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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The new rule does not allow the money muscle or any muscle to be cooked by it self. Pork must be cooked whole, but does allow for separation after it is done.
First line of the rule defines what pork is. After trimming it still has to meet the definition of pork. |
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