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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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Unread 07-27-2007, 09:53 AM   #1
jbrink01
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Default Boning a Butt / Sliced Butt

I don't get to cook many contests (maybe 2 or 3 a year) because we cater seemingly constantly. Anyway, I have never turned in sliced pork in my box. At Springfield, Hoppy, of Hoppy's Whiteriver Cafe told me he always bones a butt, filet's it out, and rolls it like a braciollle (sp?). He generally does pretty well, and I've seen some pictures of sliced pork in turn in boxes that look great.

I'd sure welcome some comments, help, or advice. I'll take some good natured cr*p along with it as well.

Thanks!
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Unread 07-27-2007, 10:27 AM   #2
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If your like most you probably cook more than one butt, so what you might do is take the bone out after your cook and use an electric knife to slice it. If one was a little smaller than the other then you could see if that smaller one pulled like you want it to before trying to slice the other one. Some of the sliced boxes I've looked at appeared that the slices they had was off of big pieced that was pulled off the bone.
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Unread 07-27-2007, 11:18 AM   #3
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we don't de-bone. We start at the end away from the bone, and slice with an electric knife, as mentioned above. The slices are a bit large, but we have done pretty well with them.
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Unread 07-27-2007, 11:25 AM   #4
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Wow, now thats what judges are lookin for.
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Unread 07-27-2007, 12:56 PM   #5
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lookin' good!!
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Unread 07-27-2007, 03:23 PM   #6
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I think that looks 100% better than pulled. I think I"m gonna lean more towards sliced whether it be for pork or beef.
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Unread 07-27-2007, 03:25 PM   #7
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Oh I saw the title and got excited. Then I saw it wasn't woodpile...
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