ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 01-19-2010, 02:16 PM   #1
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default Pork Butt Ruling

Well, I'm sure plenty of you remember over last year, the "clarification" on cooking pork butt, separated or whole, etc.. etc... From what I understood, thru the forums and a private e-mail from a BoD member, is that the BoD was to discuss this during the banquet.

So, what this in fact discussed, and what was the conclusion ?
Podge is online now   Reply With Quote


Unread 01-19-2010, 02:19 PM   #2
musicmanryann
is One Chatty Farker

 
musicmanryann's Avatar
 
Join Date: 06-11-08
Location: Ames, Iowa
Downloads: 0
Uploads: 0
Default

I heard it was discussed and there was no change to the ruling. Skip should be able to be very detailed in his answer as he was there and participated in the discussion. :-)
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
Jambo -- The Orange Monster
www.bigtzbbq.com
Join our facebook group
musicmanryann is offline   Reply With Quote


Unread 01-19-2010, 03:15 PM   #3
Mike - CSBBBQ
is one Smokin' Farker
 
Join Date: 10-29-08
Location: Columbia, MD
Downloads: 0
Uploads: 0
Default

Didn't make it the rules meeting but did the board. Since the rules meeting was the day before the board meeting, Linda reported she would distribute the notes from the rules meeting to the rest of the board and discuss at the February meeting. I'm sure there was more than the pork issue discussed.
__________________
Mike

CHIX, SWINE & BOVINE Bbq.
Because Bad BBQ is Downright Criminal

[COLOR=#000080]csbbbq.com[/COLOR]
KCBS & MABA member - CBJ #21870
Jambo (Geer) Pit
Lang 84 Deluxe w/roof system
Lang 60 w/warmer
Mike - CSBBBQ is offline   Reply With Quote


Unread 01-19-2010, 03:33 PM   #4
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0
Default

From what I've been reading rules will be the same for 2010 and any approved changes will go in for 2011. But I could be wrong. They will be discussing some rule recommendations at the Feb meeting.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Unread 01-19-2010, 05:14 PM   #5
LindaM
Full Fledged Farker
 
Join Date: 02-13-05
Location: New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ford View Post
From what I've been reading rules will be the same for 2010 and any approved changes will go in for 2011. But I could be wrong. They will be discussing some rule recommendations at the Feb meeting.
The discussion did come up at the rules meeting for a long time. We may change the wording of the rule for clarification. It will be voted in Feb at the BOD meeting. The discussion was to change the rules effective Jan 1, again we will vote on this at the Feb meeting holding the rules until Jan 1, 2011. Hope this helps.
LindaM is offline   Reply With Quote


Unread 01-19-2010, 06:40 PM   #6
ique
is One Chatty Farker
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LindaM View Post
The discussion did come up at the rules meeting for a long time. We may change the wording of the rule for clarification. It will be voted in Feb at the BOD meeting. The discussion was to change the rules effective Jan 1, again we will vote on this at the Feb meeting holding the rules until Jan 1, 2011. Hope this helps.
Linda, can you answer me this? Why is it OK to part and return a brisket to the cooker, but not Pork Butt?
ique is offline   Reply With Quote


Unread 01-19-2010, 06:54 PM   #7
Dale P
is One Chatty Farker
 
Dale P's Avatar
 
Join Date: 12-28-06
Location: Porkbutt Ky
Downloads: 0
Uploads: 0
Default

Ditto what Ique said.
__________________
Spicewine Turbo 2007 model

Perry Brothers & Sons Bar-B-Q
Dale P is offline   Reply With Quote


Unread 01-19-2010, 07:32 PM   #8
Lakeside Smoker
is one Smokin' Farker
 
Lakeside Smoker's Avatar
 
Join Date: 01-17-07
Location: Methuen, MA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LindaM View Post
We may change the wording of the rule for clarification.
It doesn't need clarification, it needs to be changed.
We can reheat chicken, ribs, and brisket, but not pork.
I know that someone 20 years ago cooked pork tenderloin, so now we cant reheat pork. That makes no sense to me.

-Mike
__________________
Blog

In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King
Lakeside Smoker is offline   Reply With Quote


Unread 01-19-2010, 07:43 PM   #9
Diva
is one Smokin' Farker

 
Diva's Avatar
 
Join Date: 05-30-07
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Chris, I asked the same thing. I also asked why....apparently there are certain teams taking out the money muscle when it reaches a certain temp and throw the rest back on the cooker. I stated that if they knew who the teams were to put the hammer down on them and don't allow one apple to spoil the bushel. I ended it with 'What the hell?'
Diva is offline   Reply With Quote


Unread 01-19-2010, 09:00 PM   #10
eagle697
is one Smokin' Farker
 
eagle697's Avatar
 
Join Date: 01-07-08
Location: Senoia Ga
Downloads: 0
Uploads: 0
Default

It seems to me, that if a team wanted the money muscle at a certain temp and the rest cooked longer could just cook multiple buts and take the rest of the money muscle buts home and finish cooking later. The only thing is it increases the number of buts you need to cook. From my perspective, it just ads too much money to an already expensive hobby. If i was a true professional instead of a backyard guy that cooks comps, i might see the the expense as being justified. As it is, i see the rule as benefiting teams that have the extra money to cook extra buts. I really don't understand this rule, but hey, I only compete a few times a year. In my backyard i part and cook more all the time.
__________________
Chris
Fayetteville, GA

2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver
eagle697 is offline   Reply With Quote


Unread 01-20-2010, 07:53 AM   #11
scottyd
is One Chatty Farker
 
scottyd's Avatar
 
Join Date: 07-21-05
Location: South Dakota
Downloads: 0
Uploads: 0
Default

It really is a getting to be a keep your neighbor honest and but don't watch me kind of thing. well I think we just all need to clean up our own back yards. If we need to cook 4 butts to get what ya need so be it. I still have not seen the Vikings use 2 footballs to win a game yet.
__________________
[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT]
[SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE]
[B]LANG 84[/B]
[B]STUMPS 223[/B]
[B]STUMPS CLASSIC[/B]
[B]STUMPS PLATNUM BEING BUILT NOW[/B]
[B]WEBER KETTLE GOLD[/B]
[B]YOUR SILENCE WILL NOT SAVE YOU[/B]
scottyd is offline   Reply With Quote


Unread 01-20-2010, 08:19 AM   #12
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

I can slice a butt at 200*. just takes a surgically sharp knife and patience.
Podge is online now   Reply With Quote


Unread 01-20-2010, 08:38 AM   #13
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Who the hell wants to take a partially cooked pork butt home to cook later when you've been working your arse off for two days? It's just ridiculous that A.) you can't pull a small piece off the butt and put in a hot cooler and finish the rest of the butt and B.) we can't just make a decision that we can all live with and quit talking about parting pork once and for all. Sorry if that seems a little snippy... my hip/back pain came back last night and life in general is grinding on my nerves this morning.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 01-20-2010, 08:45 AM   #14
WannaBeBBQueen
is Blowin Smoke!
 
WannaBeBBQueen's Avatar
 
Join Date: 07-17-06
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jeff_in_KC View Post
A.) you can't pull a small piece off the butt and put in a hot cooler and finish the rest of the butt and B.) we can't just make a decision that we can all live with and quit talking about parting pork once and for all.
Can I hear an AMEN!!!

AMEN!!
__________________
Julie
"It is better to have burnt and lost, then never to have barbecued at all"
Swamp Pit BBQ
KCBS Member
KCBS CBJ
Charbroil Bandera
Charbroil Silver Smoker/Grill
Weber Kettle 18 & 26
WSM 18 1/2
Kamado 18"
FEC 100

http://www.myspace.com/wannabebbqueen
http://www.tripadvisor.com/members/JMBred

*the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol
WannaBeBBQueen is offline   Reply With Quote


Unread 01-20-2010, 08:57 AM   #15
drbbq
is One Chatty Farker

 
drbbq's Avatar
 
Join Date: 10-26-04
Location: Saint Petersburg, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ique View Post
Linda, can you answer me this? Why is it OK to part and return a brisket to the cooker, but not Pork Butt?
The pork rule was intended to make new guys like me learn how to cook a pork butt whole in the BBQ style.

I'd say that when they made the no parting pork rule, they never even remotely farking imagined that someday guys would slice their brisket and put it back in the cooker. But then they probably didn't think that someday we'd all be cooking thighs only, poached in a pan of butter. The teams used to cook BBQ back then so it was a lot different.
__________________
Ray Lampe
Dr. BBQ
The Honey Badger of BBQ. I just don't give a sh!t.
drbbq is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
difference between pork shoulder and pork butt mostwanted Q-talk 7 08-24-2010 07:57 PM
Double Butt - first 2009 pork butt - PRON SmokerTim Q-talk 7 01-18-2009 04:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:40 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.