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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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Old 03-28-2008, 09:14 AM   #1
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Default Sliced Pork

Has anybody turned in just sliced pork for an entry at a comp? And how did it score?
Personnal I like sliced pork over pulled so was thinking of turning in just what I like.

Any thoughts or pics?
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Old 03-28-2008, 09:34 AM   #2
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It can and has been done. Don't know of the results though.
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Old 03-28-2008, 09:35 AM   #3
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I'm hoping David and Randy give us a good slice pork demonstration tomorrow at the ISU Meat Lab class.
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Old 03-28-2008, 09:43 AM   #4
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Ray, Tom and I are no pros, this being only our second year, but halfway through last year I started adding sliced and shredded to the box without changing recipe, all scores went up. I know a few others have gone to just slices, and had increases in scores as well. I also know when I have been judging that the body language you can read is that it is welcomed.....give it a shot, you have nothing to loose (except GC )

Look forward to seeing you in a few weeks at the Bash, Ill grab my book of box shots and scores and show you....
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Old 03-28-2008, 10:50 AM   #5
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I have turned in sliced one time before and it actually scored higher than out shredded had at that time. But the only reason we turned in sliced was because the butt wouldn't pull so we had to go with sliced. I have been thinking about doing both since I already cook two butts I will cook one to a lower temp say 180 and the other one to a higher temp for pulling. I don't think that the variety can hurt as long as they are equally flavorful and tender.
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Old 03-28-2008, 11:23 AM   #6
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Quote:
Originally Posted by BBQ_Mayor View Post
Has anybody turned in just sliced pork for an entry at a comp? And how did it score?
Personnal I like sliced pork over pulled so was thinking of turning in just what I like.

Any thoughts or pics?

We usually turn in a combination of pulled and sliced. We've been focusing on slicing the money muscle lately but have had success using different types of slices.

The attached pic was an entry that took 1st in a 48 team KCBS contest last year.
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File Type: jpg pork_large.jpg (47.0 KB, 173 views)
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Old 03-28-2008, 11:39 AM   #7
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OK, so what's the key here to get slices? What temp are we pulling? Do I need a sharper knife? Can I wink twice like Bewitched and it automatical slices? Need help.
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Old 03-28-2008, 12:05 PM   #8
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Lee is our resident pork chef and cooked and prepared the entry in the pic above so he may have some additional thoughts.

But when doing slices like those pictured we generally pull the butt off somewhere around 180F. Cook it much more than that and those slices won't hold together. We use a roast slicer for the cutting. I think the slices pictured were done with a $3 12" serrated blade from a restaraunt supply company.

When doing sliced money muscle, I cook it partially separated from the butt until the butt reaches our normal pulling temps (195-205). They sometimes fall apart at that temp but I usually cook 4 of them so coming up with 6 slices isn't too hard. The entry below came in 16th out of 42 teams but somehow I entirely missed the layer of fat and I think that may have hurt.

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Old 03-28-2008, 12:39 PM   #9
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Suddenly I want sliced pork for lunch. Paul, do you deliver within OP?
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Old 03-28-2008, 01:45 PM   #10
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Quote:
Originally Posted by KC_Bobby View Post
OK, so what's the key here to get slices? What temp are we pulling? Do I need a sharper knife? Can I wink twice like Bewitched and it automatical slices? Need help.
Let the meat cool down a bit before slicing and use an electric knife.
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Old 03-28-2008, 02:27 PM   #11
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Quote:
Originally Posted by The Pickled Pig View Post
When doing slice money muscle, I cook it partially separated from the butt until the butt reaches our normal pulling temps (195-205). ....
Do you really separate the meat? According to the KCBS rules:

PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be parted.


I am just trying to understand and not trying to second guess.


Thanks,
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Old 03-28-2008, 02:54 PM   #12
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Quote:
Originally Posted by TexEx View Post
Do you really separate the meat? According to the KCBS rules:

PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five (5) pounds. Pork shall be cooked (bone in or bone out) and shall not be parted.


I am just trying to understand and not trying to second guess.


Thanks,

Ray

Partially separated but still attached (see pic below). If you have bark and a smoke ring all the way around the slice, it will be DQ'd.




And as a side note, I know of several teams that butterfly the entire butt so they cook quicker and get more bark. As long as you can pick the roast up in one piece it is not considered to have been parted.
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Old 03-28-2008, 03:15 PM   #13
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Where exactly is the "money muscle"? (Rmember this is comp. No "in my pants" jokes.)
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Old 03-28-2008, 03:26 PM   #14
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http://www.bbq-brethren.com/forum/sh...t=money+muscle

See post #14 for great pics from Plowboy.
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Old 03-28-2008, 05:13 PM   #15
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Quote:
Originally Posted by Bigmista View Post
Where exactly is the "money muscle"? (Rmember this is comp. No "in my pants" jokes.)
End muscle opposite of bone, running the width of the butt ... right?
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