oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 05-28-2011, 11:08 AM   #1
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Question Peeling back the fat cap on pork but, not removing: legal?

Like many, I've cooked pork butts a couple of different ways. Whole, no alterations. Trimmed up with no fat left in chunks on them. And, peeling the fat cap back and then replacing it. This is an example of one I did a little bit ago.






Now, as you can see, I peel the cap back but, don't completely cut it off. I then rub down the exposed portion of the pork and then lay the cap back over it and keep it like that until the pork has finished cooking. I like this method alot because the fats from the cap help the seasonings soak into the meat but, I'm not waisting rub on the fat and not have it penetrate to the actual meat.
I was going over the KCBS rules for pork and came across the "the meat must remain whole without being seperated during the entire cooking process." part. So, I ask you, is this method for cooking pork "legal" or not? I had actually intended to ask the organizers when I arrived at the competition (better to be on the safe side afterall) but, figured maybe some of the brethren have had experience with this or would like to chime in on it.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast , & the new White Shadow

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Old 05-28-2011, 11:51 AM   #2
Brew-B-Q
is one Smokin' Farker
 
Join Date: 05-27-08
Location: Wauconda, IL
Default

Perfectly legal.
Brew-B-Q is offline   Reply With Quote


Thanks from:--->
Old 05-28-2011, 12:55 PM   #3
Coz
is One Chatty Farker
 
Coz's Avatar
 
Join Date: 10-05-07
Location: Montello,Wi
Default

As long as you leave it attatched to the butt for the cooking process you should be OK .There are a lot of folks who butterfly the butts for the cooking process as long as they all stay attatched to each other you should be good. My advice is to ask the KCBS Rep at the contest to be on the safe side .
__________________
Stumps Clone "RAINMAKER"
Stumps Clone RIP 9-20-08
Stumps Clone "LIL RAIN "
Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process

BRINGIN' THE HEAT BBQ Team
just Cloning around
Coz is offline   Reply With Quote


Thanks from:--->
Old 05-28-2011, 04:00 PM   #4
Yakfishingfool
Babbling Farker
 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Default

As long as that butt is 5 pound or better do what ever the heck you want to that fat cap. If you cook it with the butt I do believe it has to be attached, but as long as the main prk butt is 5 pounds not sure it matters...meaning...bacon strips over butts???
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Thanks from:--->
Old 05-28-2011, 05:08 PM   #5
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Default

Yup.. All good.
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Thanks from:--->
Old 05-28-2011, 09:50 PM   #6
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Default

trim it and toss it. Legal.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Thanks from:--->
Old 05-28-2011, 11:26 PM   #7
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

We had a discussion about this during judging at the Lyons, KS contest a couple weeks ago. An entry looked like the money muscle had been separated and cooked - but after we took our samples from the container, we saw that it had been connected. So that was legal.

BUT!

I think the intent of the rule is to make cooking large contiguous pieces of meat the challenge. Just because one part is connected to another part by a thread - well, that meets the criteria of not being 'separated'. But it sure reduces the challenge and gives those cooks using that method an advantage.

So, technically legal - but morally?
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Thanks from:--->
Old 05-29-2011, 12:14 AM   #8
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I am not a rules guy, but, if you say that about a flap of fat on a butt, how about completely removing the skin from chicken thighs, scraping the fat off and replacing it for cooking?
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Old 05-29-2011, 12:21 AM   #9
BBQchef33
Grand Poobah and Site Admin


 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Default

chicken does have a 'parting' rule, so its would apply. Same with brisket.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Thanks from:--->
Old 05-29-2011, 12:35 AM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I understand that part about the rules Phil, I was just making the point that if the intent of BBQ is to cook large unparted pieces of meat to perfection, that a competitor should not part any of the meat. As for the fact that there are parting rules for some meat and not others, I was not gonna mention that.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Old 05-29-2011, 12:59 PM   #11
watertowerbbq
is One Chatty Farker
 
Join Date: 11-07-07
Location: Ankeny, IA
Default

Quote:
Originally Posted by QansasjayhawQ View Post
We had a discussion about this during judging at the Lyons, KS contest a couple weeks ago. An entry looked like the money muscle had been separated and cooked - but after we took our samples from the container, we saw that it had been connected. So that was legal.

BUT!

I think the intent of the rule is to make cooking large contiguous pieces of meat the challenge. Just because one part is connected to another part by a thread - well, that meets the criteria of not being 'separated'. But it sure reduces the challenge and gives those cooks using that method an advantage.

So, technically legal - but morally?
I have to disagree. It is my understanding that the reason about the 5 lb minimum weight was to keep teams for cooking pork tenderloin or other small, lean, tender muscles and turning them in. I believe the original category was just "pork".

First, I think you would mean ethical and not moral. And regarding the "morality" of the issue, give me a break. We season the pork, inject the pork, brine the pork, sauce the pork, use wood, charcoal, etc. to get to our final product and somehow, cutting back the fat cap is immoral. Not even close.
__________________
Matt
Head Cook Water Tower BBQ
BWS Extended Party - 2012
BWS Competitor (sold 2012)
WSM - 18.5" - 2009 (sold 2011)
WSM - 18.5" - 2004 (sold 2010)
Superfast Orange Thermopen
KCBS CBJ, Railroad Detective
watertowerbbq is online now   Reply With Quote


Thanks from:--->
Old 05-29-2011, 01:57 PM   #12
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

I see it as no different than if you took a knife, sliced out a large pocket under the fat cap and seasoned inside of it. In fact that might even work better. If its only connected on one side that fat cap may shrink up on you considerably. You could end up with a giant cracklin.

Hmmmmm giant cracklin?.........DO It!!!!!
Q-Dat is offline   Reply With Quote


Thanks from:--->
Old 05-29-2011, 08:05 PM   #13
Jeff Hughes
is one Smokin' Farker
 
Jeff Hughes's Avatar
 
Join Date: 02-03-06
Location: tulsa oklahoma
Default

Quote:
Originally Posted by QansasjayhawQ View Post
We had a discussion about this during judging at the Lyons, KS contest a couple weeks ago. An entry looked like the money muscle had been separated and cooked - but after we took our samples from the container, we saw that it had been connected. So that was legal.

BUT!

I think the intent of the rule is to make cooking large contiguous pieces of meat the challenge. Just because one part is connected to another part by a thread - well, that meets the criteria of not being 'separated'. But it sure reduces the challenge and gives those cooks using that method an advantage.

So, technically legal - but morally?
It's actually hard to do that and have it turn out well...
__________________
Klose 72" Mobile
Medium BGE
HastyBake Legacy
22" Weber Kettle(10 bucks@garage sale)
Jeff Hughes is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tried the Apple Cider Pulled Pork with NO Fat Cap - Pics Pappy Q-talk 3 10-31-2011 01:24 PM
Fat Cap Up or Down - HELP Pappy Q-talk 18 06-30-2011 10:02 PM
Pork Butt Adventures: Steaks, Cracklins, & Fat Cap Bacon! (Long Pr0n) BigButzBBQ Q-talk 15 03-30-2011 10:02 PM
Brisket, no fat cap. TrustTheDust Q-talk 17 10-09-2009 08:49 AM
Fat Cap, Up-Down or None at all Midnight Smoke Q-talk 16 02-08-2009 02:11 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 11:24 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.