Pork

Brewmaster · 10-31-2008, 11:40 AM

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?

Cheers,
Nate

Jacked UP BBQ · 10-31-2008, 11:44 AM

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.

Brew-B-Q · 10-31-2008, 12:27 PM

Quote:

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.

Smokin' Joe · 10-31-2008, 01:32 PM

Quote:

Originally Posted by Brew-B-Q

I also believe this topic is controversial and will soon be beaten to death again.

lazybonesmoke1 · 10-31-2008, 01:35 PM

I think it means you can't cut it (raw) into parts before cooking.

Sledneck · 10-31-2008, 01:38 PM

Quote:

Originally Posted by lazybonesmoke1

I think it means you can't cut it (raw) into parts before cooking.

Or use a nice pork tenderloin for slices

The Pickled Pig · 10-31-2008, 02:15 PM

Check out http://www.bbq-brethren.com/forum/sh...ad.php?t=45459 for a debate and discussion on this rule.

10-31-2008, 11:40 AM	#1
Brewmaster is One Chatty Farker Join Date: 07-05-07 Location: St. Louis Downloads: 0 Uploads: 0	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? Cheers, Nate __________________ FEC-100 PG-500 Large Egg Weber Ranch Kettle BBQ070 (Lil Tex) BBQ075 (Texas) UDS

10-31-2008, 01:35 PM	#5
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	I think it means you can't cut it (raw) into parts before cooking. __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

10-31-2008, 02:15 PM	#7
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	Check out http://www.bbq-brethren.com/forum/sh...ad.php?t=45459 for a debate and discussion on this rule. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

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10-31-2008, 11:44 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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.