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For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter.


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Unread 07-19-2009, 02:46 PM   #1
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Default Clarification requested from Board Quick Notes

On the KCBS website, in the Quick notes from the last board meeting, the following was posted: "The Board discussed the issue of preparing pork (slicing, pulling, parting etc.) after it has been cooked and putting it back in the smoker with sauce to re-heat. The Board stated this is a violation of the rules."

Does the same go for brisket and chicken? Is the issue slicing/chopping/pulling? So you can't even reheat for 5 min so the judges get food as warm as possible? Anyone have any real answers?

Just want to make sure I play within the rules. I will be sending email to the board as well requesting clarifiation. Regards
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Unread 07-19-2009, 03:55 PM   #2
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I suspect they are falling back to the rule that says a pork butt must be cooked in whole and not parted. Once pulled, sliced, etc, then you can't put it back on the pit.

Whatever.
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Unread 07-19-2009, 07:47 PM   #3
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Would like to know this also as have been told that it is ok to put it back in to set sauce.
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Unread 07-20-2009, 11:22 AM   #4
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Default Kind of official response - secondhand

Hi, On another forum a cook said at a contest last weekend the reps instructed the cooks that for pork, once the butt is parted in any way, none of it could be put back on to the cooker. No exceptions. This rule applies only to pork because of the "don't part" rule for pork (as was in one of the responses here). If I find anything more, I'll post the info. Regards.
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Unread 08-06-2009, 08:36 PM   #5
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I was one of the ones who posted.The rep said once its parted in any way it or the parts can not go back into the cooker.It will be the same rep in DeForest this week you may ask him if it changed,Only applies to Pork.
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Unread 08-06-2009, 08:49 PM   #6
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Quote:
Originally Posted by Plowboy View Post
Whatever.
Exactly

Does anyone know how to cram a whole pork butt in a styrofoam box?

How would you manage the garnish?

We definitely want to follow the rule as its written.

http://www.bbq-brethren.com/forum/sh...rating+brisket

http://www.bbq-brethren.com/forum/sh...=sliceing+pork

These two threads deal extensively with your question. I hope they help.
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Unread 08-12-2009, 04:37 PM   #7
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Skippy, you should have seen Myron cram the Whole Hog into the 9x9!
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Unread 08-12-2009, 09:29 PM   #8
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Now thats talent!
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Unread 08-12-2009, 10:38 PM   #9
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im going out for a bag of popcorn for this one.
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Unread 08-13-2009, 03:42 PM   #10
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Quote:
Originally Posted by BBQchef33 View Post
im going out for a bag of popcorn for this one.
Better make it an Extra Large!!
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Unread 08-14-2009, 06:02 AM   #11
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Cook butt, break it up or slice it, turn it in? Most cooks have been doing it this way for years and it's legal.

What am I missing?
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Unread 08-14-2009, 06:38 AM   #12
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popcorn?
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Unread 08-24-2009, 08:12 PM   #13
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Quote:
Originally Posted by BBQchef33 View Post
popcorn?
and some Lutheran beverage (for you non-Lutherans, that's beer!)
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Unread 08-31-2009, 03:29 PM   #14
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Does this include the warming box of your smoker? No smoke goes into our meadow creek.
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Unread 08-31-2009, 05:01 PM   #15
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Well it doesn't include anything if you are in the northeast or, as i found out this weekend, in Pennsylvania. Seems no one out there knows or cares about this. Most i have found don't even know it took place.

Although its always good to ask the rep when they come to inspect the meat.

Where is the popcorn?
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To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

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