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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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11-18-2013, 11:20 PM | #46 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Wellll, I dunno, a team could cook a bone-in butt over 5 pounds and part it out as they were boxing it. You know, like BBQ.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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11-18-2013, 11:32 PM | #47 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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KCBS is better off getting it right vs putting a flawed rule in place. The 2014 rule was/is flawed. The current rule along with enforcement is the best solution at this point and before everyone starts in about pork Nazi's and NASCAR style referees again think about what's really needed; 5 or 10 random spot checks in the morning of turn in's isn't that time consuming. They can but done when the clock is being run around - "Hi clock check and you've been selected for a random pork check - please show me your pork" "Sure, here ya go" - opens cooker or hold box - shows legal whole butt or legal separated butt out of the cooker. "Thanks very much - good luck today"
Takes 2 minutes at most.
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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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11-19-2013, 06:57 AM | #48 | |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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I really couldn't care less which rule is in effect for next year, I just want to know what that is. While I have never understood why cooking a phosphate-injected, butter-braised pork butt still qualifies as BBQ, but the second you part it out it becomes something else, whatever, I can work with it. Likewise, if if I can part out to my heart's content, fine, I'll find a way to make it work. But for heaven's sake just tell me what the rule is! Mike, I agree 100% with your spot check idea. I don't think the rules should be changed to accommodate cheating. While I wouldn't mind having the ability to put my pork back on after it is pulled and sliced to heat up the product, firm up the bark, set the sauce, etc. (and for both cooking and food safety reasons, I think it's silly that we can't do that for the last 20 minutes before turn-in), whatever, I can live with it. Just settle it, try something for a year, and see what happens.
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Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
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11-19-2013, 07:19 AM | #49 | |
is One Chatty Farker
Join Date: 08-09-07
Location: Atlanta, Ga
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I really doubt that the teams that will compete for Pork ToY in KCBS are fretting over how they are going to cook their pork come January. |
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11-19-2013, 07:44 AM | #50 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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11-19-2013, 07:57 AM | #51 |
is one Smokin' Farker
Join Date: 09-23-09
Location: Buffalo NY
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I take it you didn't catch the sarcasm ?
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[B][COLOR="DeepSkyBlue"]KCBS, MBN, and MIM CBJ. KCBS, MBN, NEBS, and MIM cook[/COLOR][/B] Stumps OS223, Stumps GF223, Grilla Pellet Cooker, RectTec680, Traeger Tex, HM Offset Barrel, 18.5 and 22 inch WSM, UDS, Orion, 2 Weber Kettles...and a couple turkey fryers "We're a drinking team...with a BBQ problem" Want to join the team for Memphis in May? [url]http://www.toosaucedtopork.com[/url] |
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11-19-2013, 08:11 AM | #52 |
Full Fledged Farker
Join Date: 08-15-07
Location: Mechanicsburg, PA
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Huh. I know several teans that are practicing now for next year, some that will make a push for TotY and some that won't. You don't think this rule will affect their cooking methods?
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Co-Captain, White Dog BBQ 1x 14.5" WSM 1x 18" WSM 1x Red Weber Performer 1x Blue Weber Performer 1x Weber 22.5" OneTouch Silver 1x Weber Genesis Silver B |
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11-19-2013, 08:35 AM | #53 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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If a rules change had any impact, I'd expect the gap between top cooks and the next tier to increase no matter what the change is. The best cooks will adapt more quickly, probably work harder at it, and the results will reflect that.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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11-19-2013, 09:47 AM | #54 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Why does the KCBS have rules anyway, no one polices or enforces them. People are more concerned about a water supply being close to their site than a guy getting his cooker back up to temp in the morning with a propane torch with his meat still on it. I like to part my butt and return to the cooker, we obviously no longer do it and results haven't changed, it was just part of the morning motion. Allow me to part and I will, tell me I cant and my results wont change. But the fighting over all these rules is crazy, because never once have I seen a team DQ'd for "breaking a rule" beside for what was put or not put in the box. Just keep cooking what you cook, nothing will change.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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11-19-2013, 10:37 AM | #55 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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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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11-19-2013, 10:48 AM | #56 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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+1000 I have a feeling that the give a chit quotient is very low for the better teams.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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11-19-2013, 10:34 PM | #57 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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The KCBS Board of Directors ([email protected]) and the Rules Committee ([email protected]) are willing, even glad, to hear their members' thoughts on rules changes.
Last year at the Open Rules meeting not one person there spoke up in favor of keeping the parting rule. Out of all of the e-mail responses to the Rules Committee regarding the pork rule not one stated that they were in favor of keeping it the way it was. Each and every member who mentioned the pork parting rule said to ditch it. So - loaded with that information from the members - I proposed, and the BoD passed, a new pork rule. After a little tweaking Jeff re-submitted the proposed rule and it was passed by the Board. Jeff has now asked that the Board give their final approval to the rules changes for the 2014 BBQ season. That motion failed .
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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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11-19-2013, 10:35 PM | #58 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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Honestly, is there a difference between cutting off a MM and putting the rest of the butt back in for pulled vs. cooking two butts, one for optimal MM and a second for optimal pulled?
It appears to me that the 'spirit' of the pork rule is to make you cook a whole butt well, but in reality, it just means that teams are cooking multiple butts to different specs. Having to cook it whole means nothing if you can cook 4 butts and pick and choose what parts of each go in the box.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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11-20-2013, 05:36 AM | #59 | |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Quote:
I do not want to see KCBS change rules just to reduce the skillsets needed to cook pork or any meat.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-20-2013, 01:26 PM | #60 | |
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC
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Quote:
Pork shall come from the shoulder. |
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