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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 10-31-2008, 11:40 AM   #1
Brewmaster
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Cool Pork

I have seen teams at contests prepare (shred, pull, slice, or chop) their pork in a aluminum pan getting it ready for turn-in. Then I guess they realize they have done this too early and the meat is getting cold so they put the pan back on the cooker. Or a team might slice their pork, add a glaze or sauce, and put it back on the cooker to simmer.
Now my interpretation of the rules is, once you start to "prepare" your pork it needs to go in the box and ready for turn in and can't go back on the cooker because this would be parting.



What are your thoughts?

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Old 10-31-2008, 11:44 AM   #2
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I always thought the same as you and after seeing many teams put it back on the cooker one parted I started doing it myself. I gues you would consider this cooking, naybe just reheating?????? Wouldn't make sense you can do this with every other meat and not pork.
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Old 10-31-2008, 12:27 PM   #3
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Wouldn't make sense you can do this with every other meat and not pork.
I believe the spirit of the non-part rule is to prevent someone from taking a raw pork butt and separating it into smaller loin-size pieces. I also believe this topic is controversial and will soon be beaten to death again.
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Old 10-31-2008, 01:32 PM   #4
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I also believe this topic is controversial and will soon be beaten to death again.
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Old 10-31-2008, 01:35 PM   #5
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I think it means you can't cut it (raw) into parts before cooking.
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Old 10-31-2008, 01:38 PM   #6
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Originally Posted by lazybonesmoke1 View Post
I think it means you can't cut it (raw) into parts before cooking.
Or use a nice pork tenderloin for slices
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Old 10-31-2008, 02:15 PM   #7
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Check out http://www.bbq-brethren.com/forum/sh...ad.php?t=45459 for a debate and discussion on this rule.
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