Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
[ame="http://www.youtube.com/watch?v=dOMCyXZ-49Q"]The Shake - YouTube[/ame]
How would you do that, without a DQ?
<<bbq forum poll>>
Do you agree with the 2014 pork rule that KCBS just made?
Votes Ratio
Yes 33 12%
No 130 49%
What Rule? 73 27%
Doesn't matter to me 30 11%
266 votes total
Does this matter?
I am really getting a kick out of all the people that are saying this is catering to people who know nothing and don't know how to cook. Some of the folks I have been talking to that are most excited by this change are very well established cooks with enough statues, barreltops and crowns to fill up a room.
Regionally or Nationally?
Has anyone actually tried to part out a butt and cook individual parts separately and see if there's any kind of advantage? My gut tells me that a piece of pork, no matter if attached or detached is going to need time to render and cook completely anyway, but if that's the case, then why the no parting rule in the first place? There's a lot of folks who are saying they're not changing anything. Surely there are also others that will.
I'm fairly new to BBQ and definitely new to competing, so take my comments as you will, but I have to wonder why all the fuss if it's not going to matter one way or the other?
What does it matter?
I am really getting a kick out of all the people that are saying this is catering to people who know nothing and don't know how to cook. Some of the folks I have been talking to that are most excited by this change are very well established cooks with enough statues, barreltops and crowns to fill up a room.
The other thing I'm amused by is everyone worrying about something they aren't going to be doing. If you like what you are doing, stick to your guns. If you want to experiment and start doing something different, then go for it, the new rule allows you more flexibility.
Personally, I am not seeing a whole lot of advantage in cooking all the muscles separately either grilled or cooked slowly but I have not done a lot of experiments either. Most of us have adapted our processes to already accomplish what this rule change seeks to do. I still think that this just gives cooks some more leeway to be more creative, which i think is a good thing. I'm as worried about pork fatties as I am brisket burgers and chicken salad.
Has anyone actually tried to part out a butt and cook individual parts separately and see if there's any kind of advantage? My gut tells me that a piece of pork, no matter if attached or detached is going to need time to render and cook completely anyway, but if that's the case, then why the no parting rule in the first place? There's a lot of folks who are saying they're not changing anything. Surely there are also others that will.
I'm fairly new to BBQ and definitely new to competing, so take my comments as you will, but I have to wonder why all the fuss if it's not going to matter one way or the other?
How would you do that, without a DQ?