- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Check your in-box, I got my e-mail this morning with the online survey. Here is the question on the table:
2. The Rules Committee has discussed possibly recommending a change to the Pork rule and would like your preference of the following (4 options)
* Leave as is: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook’s discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection and at no time after inspection shall the cut weigh less than 4 pounds at the time the cut is placed on the pit and the cooking process has begun. Once cooked to an internal temperature of 145 degrees in the thickest part of the cut, it may be separated and returned to the cooker at the cook’s discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, it may not be separated. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
2. The Rules Committee has discussed possibly recommending a change to the Pork rule and would like your preference of the following (4 options)
* Leave as is: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, once cooked, it may be separated and returned to the cooker at the cook’s discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection and at no time after inspection shall the cut weigh less than 4 pounds at the time the cut is placed on the pit and the cooking process has begun. Once cooked to an internal temperature of 145 degrees in the thickest part of the cut, it may be separated and returned to the cooker at the cook’s discretion. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.
* Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. After trimming, pork shall be cooked whole (bone in or bone out), however, it may not be separated. It may be turned in chopped, pulled, chunked, sliced or a combination of any of those.