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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 11-20-2009, 06:36 PM   #1
smokeshowin
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Default New KCBS rule for pork

Just announced at Plant City during cook's meeting.

Pork shoulder or butt only. Once the meat has been removed from the cooker and opened, pulled, sliced, or otherwise, the cook may not return any part to the cooker for any purpose. This includes glazing or reheating if cooled.


Anybody else heard this before tonight?
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Unread 11-20-2009, 06:40 PM   #2
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It's not a new rule...

It is a rule that is very hard to enforce though...
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Unread 11-20-2009, 06:45 PM   #3
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Never heard of this before tonight. It's also not in the official rules at the KCBS site.
Jeff,if you know, would you shed some light on the reason behind the rule?
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Unread 11-20-2009, 06:57 PM   #4
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It's part of Rule 10.

"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."
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Unread 11-20-2009, 06:59 PM   #5
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remember the 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.
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Unread 11-20-2009, 06:59 PM   #6
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From what I heard they are not wanting teams to separate/pull/chop sauce and reheat in the pit. They have been reading at the cooks meeting for a couple of months. Don't know the genesis but someone got the board's ear.
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Unread 11-20-2009, 07:09 PM   #7
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I know the rule about cooking a whole butt. That's standard with most associations.
They were specific about the reheating part. I've talked with several teams here tonight and most did not know about this info.

Rules is rules, we'll play by them.
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Unread 11-20-2009, 07:21 PM   #8
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here is what I understand to be the pertinent clause, From Section 16 of the rules.


g) After cooking, all meat:
i) Must be held at 140° F or above OR
ii) Cooked meat shall be cooled as follows:
(1) Within 2 hours from 140° F to 70° F and
(2) Within 4 hours from 70° F to 41° F or less
(3) Meat that is cooked, properly cooled,
and later reheated for hot holding and serving
shall be reheated so that all parts of the food
reach a temperature of at least 165° F for a
minimum of 15 seconds.


The question becomes the definition of serving. Does it apply to only serving the public or serving the judges in a turn in box.

I would think that reheating was legal under this clause. Just my thoughts on the matter.
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Unread 11-20-2009, 08:22 PM   #9
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http://www.bbq-brethren.com/forum/sh...ad.php?t=65578

A thread concerning the matter

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Unread 11-20-2009, 08:57 PM   #10
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Quote:
Originally Posted by smokeshowin View Post
Just announced at Plant City during cook's meeting.

Pork shoulder or butt only. Once the meat has been removed from the cooker and opened, pulled, sliced, or otherwise, the cook may not return any part to the cooker for any purpose. This includes glazing or reheating if cooled.


Anybody else heard this before tonight?
Is that paraphrased? That doesn't sound exactly the way its written. They can't outlaw reheating food.
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Unread 11-20-2009, 09:09 PM   #11
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So I guess when it is done you dont take it off the pit, you just put a steam tray in the pit, part it, pull it, and sauce while it is still on the pit, then remove it...
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Unread 11-20-2009, 10:12 PM   #12
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Quote:
Originally Posted by Bentley View Post
So I guess when it is done you dont take it off the pit, you just put a steam tray in the pit, part it, pull it, and sauce while it is still on the pit, then remove it...
Can't be in the pit parted, period. You part the product, it can't be in a pit with a heat source.

Folks, this was a topic back in late June. It has be in BOD minutes, all over the forums, and has been read at every contest since July.
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Unread 11-20-2009, 10:18 PM   #13
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It's not new, but man, they sure do have a burr under their saddle about it. I think I heard it emphasized at every cook's meeting this season. It's also one of the most stupid KCBS rules. Let's see, I can cook and reheat every category except pork? Burnt ends from a brisket? No problem! Glazing a money muscle? No freakin' way! That's patently illegal!

Oh, and I love the part where the rules state that meat must be held at or above 140*, but you can't put it back on the cooker to keep it hot. Gotta love that logic.

And don't even get me started on the enforcement. Are they gonna patrol the cooks during turn-ins? I don't think so. Having a stupid rule is bad enough, but having a stupid rule that is all but unenforceable is even worse.

<end of vent>

John

P.S. On second thought, I think the "identifiable pieces" part of the rules may have been emphasized even more this year. That also takes stupidity to a whole new level. How about we just wait until all the judges are served and see if there was enough? Nah! They've gotta see those rib cut lines!
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Unread 11-20-2009, 10:24 PM   #14
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Don't worry there are enough bunched panties that someone will flip on their fellow competitor.
I'm staying away from this one for now. This topic get me in trouble. I will say that the actual rep advisory is not represented here. It should be. The membership should read it and read it again. All too often interpretation is taken as fact.
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Yeah it looks good...but how does it smell?

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Unread 11-20-2009, 10:33 PM   #15
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I thought this broken record ran out of airplay.
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