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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 01-29-2011, 07:02 PM   #196
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From the description I saw online for cushion meat, I would think it to be a bit lean for me to want to BBQ it. It's supposed to be the lean side of the picnic. Completely different from the SRF online description of a (petite Boston butt).

I have heard Asian restaurants use the cushion meat for their pork kabobs... But that's just what I've heard.
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Unread 01-29-2011, 07:04 PM   #197
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Quote:
Originally Posted by boogiesnap View Post
why would a pork sparerib need to weigh 5 pounds?
Yea.. My bad.. There was so much meat on top I didn't even recognize them as ribs.. Thought they were little roasts.. I see the bones now.. Wow meaty little suckers.
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Unread 01-29-2011, 10:16 PM   #198
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Quote:
Originally Posted by dmprantz View Post
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.

dmp
If they are now saying they have cushion meat that is funny. I guess its all up to who answers the phone as to what you might end up with. Sorry for the late response I have been out of town.
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Unread 01-30-2011, 11:25 AM   #199
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we need a porki leaks guy. I want to know who has the list and how can we get it published? how about an Abe Lincoln quote?

“I am not bound to win, but I am bound to be true. I am not bound to succeed, but I am bound to live by the light that I have. I must stand with anybody that stands right, and stand with him while he is right, and part with him when he goes wrong.”
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Unread 01-30-2011, 11:33 AM   #200
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Quote:
Originally Posted by Jorge View Post
If it's known that it's going to happen a cook can plan for it. Let the reps start, randomly at one end or the other, or the middle of the field and make the rounds.

It sounds excessive, but so does subbing a different cut of meat.
Does that mean an organizer would require an additional rep just to do that, typically the judges are arriving around 10 so the reps are usually busy with them. From a former KCBS rep.
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Unread 01-30-2011, 12:19 PM   #201
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Quote:
Originally Posted by LindaM View Post
Does that mean an organizer would require an additional rep just to do that, typically the judges are arriving around 10 so the reps are usually busy with them. From a former KCBS rep.
Yeah, being a rep is often a thankless job. In New England, we have the cooks, the judges, but sometimes short on reps. Add turn-in Gestapo to the job requirement and it may be even harder to find good reps.
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Unread 01-30-2011, 01:05 PM   #202
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I know this sounds stupid & I'll probaly regret posting it. If your going to do spot checks do it at 4am when almost every one will have their pork in the smoker unwrapped. Most people are up by then.....at least the stick burners are.
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Unread 01-30-2011, 02:59 PM   #203
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Check on us anytime. But if you want a real treat come by Thursday night around 11 pm.
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Unread 01-31-2011, 08:59 AM   #204
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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 used trailer.
Quote:
Originally Posted by boogiesnap View Post
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.
Im issuing a stalker alert
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Unread 01-31-2011, 09:52 AM   #205
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fyi- Just got an email back from SRF that indicates they will be selling 5lb and larger cuts begining in the next few weeks.
Now if the cut were made legal, they'd be in business.
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Unread 01-31-2011, 09:58 AM   #206
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Quote:
Originally Posted by roksmith View Post
fyi- Just got an email back from SRF that indicates they will be selling 5lb and larger cuts begining in the next few weeks.
Now if the cut were made legal, they'd be in business.
Are they going to rename it?
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Unread 01-31-2011, 09:59 AM   #207
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Quote:
Originally Posted by roksmith View Post
they will be selling 5lb and larger cuts begining in the next few weeks.
I wonder what all those underweight, illegal cuts could have been used for by all those top competition teams?
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Unread 01-31-2011, 10:00 AM   #208
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dunno... They made no mention of that. (renaming it that is)
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Unread 01-31-2011, 12:26 PM   #209
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Well, I have it and I am not publishing it, because I was told by someone else. Trust me, if I called SRF and they told me, I'd be busting folks balls right now. But because I heard it second hand info, I do not feel that is my right to be calling guys out. No matter how popular they are. they are cheating, plain and simple. But I can guarantee you that if I am at the same contest, they had best have a scale and an explanation why they are cooking illegal meat.... If the rules are not weighted evenly for all,I guarantee you someone will be suing the KCBS. It's happened in the past.. It will happen again. I feel fortunate that I have free legal advice...



Quote:
Originally Posted by rocksbarbque View Post
we need a porki leaks guy. I want to know who has the list and how can we get it published? how about an Abe Lincoln quote?

“I am not bound to win, but I am bound to be true. I am not bound to succeed, but I am bound to live by the light that I have. I must stand with anybody that stands right, and stand with him while he is right, and part with him when he goes wrong.”
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Unread 01-31-2011, 12:38 PM   #210
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Quote:
Originally Posted by Scottie View Post
I can guarantee you that if I am at the same contest, they had best have a scale and an explanation why they are cooking illegal meat....
Are you then saying that the meat you cook for the pork category in KCBS comps is labeled as "Boston Butt," "Picnic," or "Whole Shoulder" by the packer and retailer? Are you willing to provide documentation of that, or an explaination why your meat is legal and some one else's is not? I have no disagreement over the 5lb issue, but if we are going to be calling people cheaters over the name of a cut of meat, we should be willing to live by our own standards, no?

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