Potential Changes to KCBS Pork Parting Rule

dmprantz · 05-09-2012, 01:07 PM

I thought this might interest some people. Below is a quote from the committee reports recently posted to the KCBS website:

Quote:

Our committee suggests the following rewording of cooks' Rule # 10:

PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds, bone in or boneless. Pork must be cooked whole, the only time that cooked, parted pork may be returned to the cooker is for warming purposes only during the one half hour immediately before the official pork turn-in time.

Thoughts?

dmp

JayAre · 05-09-2012, 01:15 PM

My thoughts are: somebody is finally listening to the cooks. tough to enforce though (just as it is now)

rksylves · 05-09-2012, 01:20 PM

Pretty open ended. After all, cooking is nothing more than warming anyway. It probably should be defined better if they want to go that way. Probably end up adding verbage that says that the MEAT 'warming' temperature is not to exceed 150 degrees or something like that.

If not somebody will try to skirt by saying that 205 internal is 'warming'.

Russ

Podge · 05-09-2012, 01:23 PM

That there makes A LOT of sense !!.. Pork is the only thing we're not allowed to warm back up... Hopefully, this will become the rule change.. Anybody know when this is voted on and when it'd take effect?

dmprantz · 05-09-2012, 01:31 PM

That suggestion is on a committee report for tonight's meeting. Not sure if there will be a vote, nor when that would take effect. Most rule changes take effect the following year.

dmp

Jorge · 05-09-2012, 01:37 PM

Quote:

Originally Posted by Podge

That there makes A LOT of sense !!.. Pork is the only thing we're not allowed to warm back up... Hopefully, this will become the rule change.. Anybody know when this is voted on and when it'd take effect?

Speaking solely for myself, and not KCBS or the board....

It goes to the board for review tonight, but would not be implemented until the 2013 season begins.

Since it hasn't been discussed by the entire board at this point, I don't believe it would be appropriate for me to say much more at this point. I'm not campaigning one way or the other in public. Thoughts and opinions are always appreciated.

Scottie · 05-09-2012, 01:46 PM

So who enforces the 30 minutes? If we couldn't enforce walking around and randomly checking cooks at 11:00 to see if their meat is parted, how will this be enforced?

Sorry opens up too many cans of worms. Leave the rules alone or learn how to cook pork.

bover · 05-09-2012, 01:48 PM

Quote:

Originally Posted by Jorge

Speaking solely for myself, and not KCBS or the board....

It goes to the board for review tonight, but would not be implemented until the 2013 season begins.

Since it hasn't been discussed by the entire board at this point, I don't believe it would be appropriate for me to say much more at this point. I'm not campaigning one way or the other in public. Thoughts and opinions are always appreciated.

I like the spirit behind it a lot, but would suggest that the grammar be cleaned up a bit. Perhaps something like this:

PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds, bone in or boneless. Pork must be cooked whole. Once removed from the cooker, the only time the pork may be returned to the cooker (either whole or parted) is for warming purposes. Warming period begins no earlier than 30 minutes prior to the official pork turn-in time.

Alexa RnQ · 05-09-2012, 01:49 PM

Quote:

Originally Posted by JayAre

tough to enforce though (just as it is now)

Quote:

Originally Posted by rksylves

Pretty open ended. ... somebody will try to skirt by saying that 205 internal is 'warming'.

^^ If the goal was to prune away vague, unenforceable rules, this new version isn't much better.

landarc · 05-09-2012, 01:51 PM

Or, change it so that it is like the other meats, and can be parted whenever you choose. (I am not so sure that is a good idea, just another idea)

Podge · 05-09-2012, 01:51 PM

Quote:

Originally Posted by Scottie

So who enforces the 30 minutes? If we couldn't enforce walking around and randomly checking cooks at 11:00 to see if their meat is parted, how will this be enforced?

Sorry opens up too many cans of worms. Leave the rules alone or learn how to cook pork.

But I don't know how to cook pork !!!

All sorts of cans of worms have been opened ever since they started screwing with the pork rule.

Pigs on Fire · 05-09-2012, 01:54 PM

Quote:

Originally Posted by Scottie

So who enforces the 30 minutes? If we couldn't enforce walking around and randomly checking cooks at 11:00 to see if their meat is parted, how will this be enforced?

Sorry opens up too many cans of worms. Leave the rules alone or learn how to cook pork.

How do you keep me from bringing in 2 briskets- one for the meat inspection and one that is under the ice in my drink cooler, already trimmed, injected and seasoned? What about chicken? Ribs? Pork? Everybody has an enclosed trailer or sidewalls with their tents. The cry-o-vac'ed meat that is inspected could be taken home and frozen...to be thawed on Tuesday for the next contest.

I appreciate the possibility of this. If someone wanted to, they could place some very hot bricks in a pan in their Cambro on the bottom and then place the separated pork meat in a pan above...shut the door and it could be in there much longer that the last half hour before the official pork turn-in time.

Which by the way, that last part should be re-worded... It should really say "no earlier than 30 minutes before the official pork turn-in time."

Rules are for honest folk.

Leatherheadiowa · 05-09-2012, 02:01 PM

In my opinion, the rules can be changed for the good or bad and unfortunately it will always come down to self policing. I have been around a while to be able to personally say I have never seen a rep or organizer, or anyone else ask a cook to see inside a cooker at any point. I am not saying it couldn't happen, I just haven't heard or seen it myself. I would venture a guess that any rule change will not effect many people. I like the fact that the rules committee is busy examining rules and taking input!

I am proud to say that Dave Compton, chair of the committee is doing a great job and is honoring his campaign platform. Let's see what happens and be sure to let all the board members know what you are thinking so they can help us ALL.

mobow · 05-09-2012, 02:06 PM

My pork is too hot to handle when I"m getting it ready for the box. I think this wording just adds more opportunity for cheaters if they want to use it. keith

Nordy · 05-09-2012, 02:14 PM

The KCBS rules, as many "rules," in society are there for those who abide by them. There will always be "ways around" any rule and people who will blatantly cheat. For me, I'm following the KCBS rules to the letter and not looking for ways to walk a fine line between fair competition and cheating.

If I cheated and won... and wasn't caught... that win would have an "*" by it in my mind, and I'm not willing to have that hanging on my conscience.

So should the rule be changed?... probably, at least to make it consistent with the other categoies. Is this "warming" rule the answer? Probably not, it creates even more of an un-enforceable rule where such rule is not necessary.

05-09-2012, 01:15 PM	#2
JayAre Full Fledged Farker Join Date: 05-29-08 Location: Fairborn, Ohio Downloads: 1 Uploads: 0	My thoughts are: somebody is finally listening to the cooks. tough to enforce though (just as it is now) __________________ [FONT=Comic Sans MS]JayAre-B-Q [/FONT] [FONT=Comic Sans MS]Stumps Original 223 W/Stoker[/FONT]

05-09-2012, 01:20 PM	#3
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	Pretty open ended. After all, cooking is nothing more than warming anyway. It probably should be defined better if they want to go that way. Probably end up adding verbage that says that the MEAT 'warming' temperature is not to exceed 150 degrees or something like that. If not somebody will try to skirt by saying that 205 internal is 'warming'. Russ __________________ Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ

05-09-2012, 01:31 PM	#5
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville Downloads: 0 Uploads: 0	That suggestion is on a committee report for tonight's meeting. Not sure if there will be a vote, nor when that would take effect. Most rule changes take effect the following year. dmp __________________ The Beast - Custom Vertical Offset by Bates FEC-100 Large Big Green Egg® Weber Performer

05-09-2012, 01:46 PM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	So who enforces the 30 minutes? If we couldn't enforce walking around and randomly checking cooks at 11:00 to see if their meat is parted, how will this be enforced? Sorry opens up too many cans of worms. Leave the rules alone or learn how to cook pork. __________________ 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

05-09-2012, 01:51 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Or, change it so that it is like the other meats, and can be parted whenever you choose. (I am not so sure that is a good idea, just another idea) __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-09-2012, 01:23 PM	#4
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	That there makes A LOT of sense !!.. Pork is the only thing we're not allowed to warm back up... Hopefully, this will become the rule change.. Anybody know when this is voted on and when it'd take effect?

05-09-2012, 02:01 PM	#13
Leatherheadiowa Full Fledged Farker Join Date: 10-12-11 Location: Windsor Heights, Iowa Downloads: 0 Uploads: 0	In my opinion, the rules can be changed for the good or bad and unfortunately it will always come down to self policing. I have been around a while to be able to personally say I have never seen a rep or organizer, or anyone else ask a cook to see inside a cooker at any point. I am not saying it couldn't happen, I just haven't heard or seen it myself. I would venture a guess that any rule change will not effect many people. I like the fact that the rules committee is busy examining rules and taking input! I am proud to say that Dave Compton, chair of the committee is doing a great job and is honoring his campaign platform. Let's see what happens and be sure to let all the board members know what you are thinking so they can help us ALL. __________________ BJ Hoffman Honeybadger BBQ Backwoods Party, IQ 110 Blown Whole Hog & CS 680 Louisiana Grills WSM 18.5 blown with an IQ110 Orion Cooker FORMER SMOKER HOARDER, NOW A HOARDER AGAIN! Proud member of the Iowa Barbeque Society & Rocky Mountain BBQ Association

05-09-2012, 02:06 PM	#14
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	My pork is too hot to handle when I"m getting it ready for the box. I think this wording just adds more opportunity for cheaters if they want to use it. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

05-09-2012, 02:14 PM	#15
Nordy On the road to being a farker Join Date: 01-16-11 Location: Ponca City, OK Downloads: 0 Uploads: 0	The KCBS rules, as many "rules," in society are there for those who abide by them. There will always be "ways around" any rule and people who will blatantly cheat. For me, I'm following the KCBS rules to the letter and not looking for ways to walk a fine line between fair competition and cheating. If I cheated and won... and wasn't caught... that win would have an "*" by it in my mind, and I'm not willing to have that hanging on my conscience. So should the rule be changed?... probably, at least to make it consistent with the other categoies. Is this "warming" rule the answer? Probably not, it creates even more of an un-enforceable rule where such rule is not necessary.