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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 01-28-2011, 08:29 PM   #181
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Quote:
Originally Posted by roksmith View Post
They weigh 5 lbs?





Yup, a pork shoulder butt is just as illegal as a collar butt.
The rule should probably read:
Any 5 lb or larger cut of meat originating from the pork shoulder primal.
why would a pork sparerib need to weigh 5 pounds?
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Unread 01-28-2011, 08:48 PM   #182
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Quote:
Originally Posted by ique View Post
Its a 14" Glestain Beef Slicer.

http://www.knifemerchant.com/product.asp?productID=6498

Slightly over the top.

The 12" is a bit more practical and more reasonably priced

http://www.knifemerchant.com/product.asp?productID=6349
i stand corrected then. that IS over the top.

but i use Shuns, so who am i to talk.

my wife's wrap, who was a chef at four seasons palm beach and algonquin club boston, was whostoff so i just figured...

but now i'm letting out my secrets...i've got a ringer
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Unread 01-28-2011, 08:52 PM   #183
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If I had it I would post it, so if you have it send it to me and I will post it
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Unread 01-28-2011, 09:00 PM   #184
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somebody in this thread talked to them and knows it, but there is no "list".
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Unread 01-28-2011, 09:05 PM   #185
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Skippy!!!!
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Unread 01-28-2011, 09:10 PM   #186
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Quote:
Originally Posted by Scottie View Post
When someone called up Snake River Farms, they did throw out a bunch of BBQ Teams that use them... Even a team that finished in the top for TOY standings... So just sayin...

A pork collar is illegal. Because it came from an area near the shoulder, does not make it part of the shoulder. That would be like saying you could use a ham, because it is attached to the hog. Or pork belly, etc....

I still like the idea of reps walking around at 10:00 am to inspect meat. Reps do this anyway to make sure everything is going well for cooks and to show them the official time.
....
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Unread 01-28-2011, 09:13 PM   #187
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Quote:
Originally Posted by boogiesnap View Post
Skippy!!!!

Is skippy directed at me?
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Unread 01-28-2011, 09:18 PM   #188
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um no. skippy would be the prince consort of wannabebbq queen.

as far as i understand he has some thoughts on the KCBS pork rules.

you should know him, you roll in their used trailer.
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Unread 01-28-2011, 09:20 PM   #189
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Quote:
Originally Posted by boogiesnap View Post
um no. skippy would be the prince consort of wannabebbq queen.

as far as i understand he has some thoughts on the KCBS pork rules.

you should know him, you roll in their trailer.
I sure do know him. I was wondering why someone would just write skippy after they quoted me. Anyway I have the same feelings about the pork rule as him
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Unread 01-28-2011, 09:31 PM   #190
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i didn't quote you.

you for sure knoe him better than i, but,

i was actually hoping he had a web crawler that would catch his name, alert him, and join in.

from my conversations with him and julie they were very educated on the subject.

i just thought he might enjoy being part of the debate here.

no foul intended, jersey boy. you're living the dream, and i mean that in earnest.
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Unread 01-29-2011, 05:01 AM   #191
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Quote:
Originally Posted by swamprb View Post
...so has anyone tried the SRF Kurobuta Pork Spareribs?

What if I roll into town with these trimmed down?

http://www.premierproteins.com/Berks...Point-Pork.asp



Just sayin'
Nice pic!
I have tried the kurobuta spares and I did not care for them. Way too expensive for what I got. I did a side by side cook with K-$pares and regular ol Costco ribs. I preferred the cheap costco ribs by far. But I did not get the K-$pares from SRF.
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Unread 01-29-2011, 06:05 AM   #192
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Quote:
Originally Posted by Smokin' Joe View Post
That could be a good point Todd, my guess is the 4lbs is a guide...The briskets I ordered from SRF this summer said 14lbs on the website and I never got one under 17lbs. FWIW I've never seen/touched/cooked a "pork collar" from SRF or anyone else. But would like to see KCBS clarify their position
That's going to change now that they are selling them by size.

It does sound like the European cut of the collar has more money muscle in it, and based on some of the pictures people have posted it looks that way too. If that's the case, it should be illegal to use - it's not really the same cut of meat.
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Unread 01-29-2011, 09:01 AM   #193
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For what it's worth, I called SRF a few days ago and had inquired about their pork collars. I told them I was interested in using them for KCBS competitions. I also made mention of their web-site page that stated several championship teams were using them in KCBS contests. I asked them if they could tell me some of the teams that used them in contests and they would not mention any names. They also stated that there was some question as to whether this cut was legal for contests, due to their size. Nothing was mentioned about whether the cut itself was legal or not, only that most of the collars that they sold were under five pounds. I also asked if the collar meat was commonly referred to as cushion meat. The company rep informed that they were both one and the same and explained that different regions of the country use different descriptors sometimes. One other comment that really got us both laughing was the fact that SRF has received a lot of phone calls from people in the last week asking the same questions as I have.

Lager,

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Unread 01-29-2011, 09:52 AM   #194
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The cushion (IMPS/NAMP 405B) is a sub-cut from the Picnic, this if a person trims it himself and it is over 5 lb, it is legal. I thought some one said though that this was the same as a butt but may have had more loin. If so, there needs to be some clarification. Perhaps the resident butcher has more info.

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Unread 01-29-2011, 11:16 AM   #195
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So, is anyone willing to admit they have smoked "cushion meat" for catering or home use?

If so, what was your impression?
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