Soooo, did anybody ask the reps for clarification?
I don't know. I'd forgotten about it. Someone that was there could probably answer that question.
Soooo, did anybody ask the reps for clarification?
This is probably a question for the BoD to look at. Everybody, thinks their interpretation of the rule as written is right.
While I hate to see the rules, that were intended to be simple and easy to follow, become that focused and narrow it's probably better than pitting neighbor against neighbor.
If I remember, I will try and ask Mike Lake this weekend.
I asked Mike this question at a class I took recently and he seemed to think it was illegal to put processed pork back in a cooker.
like when the next meeting is
....if there's an active heat source in the vessel into which you are placing the meat, it is cooking and that is a violation of the rule.
Putting pork that has been parted in any way, shape or form, back onto any kind of heat source is cooking. You can call it whatever else you like but if there's an active heat source in the vessel into which you are placing the meat, it is cooking and that is a violation of the rule.
Placing a butt in the same cambro/cooler as a brisket is putting meat in a box with an active heat source. Therefore by your definition cooking
Ultimately you are probably correct. But where the confusion comes in is that is clearly NOT what the intention of the rule is. The intent is to keep cooks from cutting off a small tenderloin sized piece of pork and cooking that for the turn in.
There is literally no difference between taking a 1/2 alum of processed pork and putting it in a warm pit vs. putting in a warm cambro. I guess it seems silly that it is illegal (esp. when it is legal with brisket).
Well, then I guess just to be safe, anyone who wants to keep their meat warm and be certain of not breaking the rules should just put their meat in a cooler/Cambor with a brisket to keep warm instead of the pit. Looks like you've found the perfect solution.