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Babbling Farker
- Joined
- May 19, 2011
- Location
- EAD
Got to watch that weight rule with the crap farmland has been putting out. Untrimmed 4lb 8.9oz garbage
Basically everyone will interpret the rule as they wish... 90% of the KCBS rules are not enforceable anyway... Cheaters will always cheat.
The rule is straightforward. Cook a WHOLE piece of meat. Once it's cooked do whatever you want with it within food safety guidelines.
TRIMMING does not equal PARTING.
Hey Skip.... I ain't in a 4-year battle over the rule. My team cooks pork following the current rules and will continue to do so. From reading stuff here and seeing how many butts many teams cook, we probably don't follow the procedure many to and I'm willing to bet we put similar portions in the box.
We've done fairly well in the pork category over the last 24-30 months, I don't see much changing in our camp....new rule or not.
Carry on, I'll continue to watch the show from the bleachers when I'm bored.
Basically everyone will interpret the rule as they wish... 90% of the KCBS rules are not enforceable anyway... Cheaters will always cheat.
The rule is straightforward. Cook a WHOLE piece of meat. Once it's cooked do whatever you want with it within food safety guidelines.
TRIMMING does not equal PARTING.
Here's the rule:
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder. 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.
Now, the rule states it must be cooked "whole" but "after trimming." Now , with no weight limit, it could be argued that trimming the butt down to just the MM would be allowed. There is nothing stating how big the butt needs to be, or that the butt needs to be a whole butt. Heck, if I trim anything edible from a butt, or a brisket, or my spare ribs, am I not cooking a less-than-whole piece of meat? A competitor wanting to not play within the spirit of the rule but instead wanting to play semantics could just say he took the butt and trimmed off the part he didn't want to use, everything except the MM portion, and then cooked the remainder as a whole to 145, and then split the MM in half to get more bark.
So, now what is the definition of trimming? lol
Got to watch that weight rule with the crap farmland has been putting out. Untrimmed 4lb 8.9oz garbage
The only part I don't understand is where they define what I can turn in.
WTF
More complicated, not less.
By allowing any technique you dumb down the skills needed and make it "easybake" BBQ.
This rule seems to be very similar to the BBQ-Brethren rule set which has served its event flawlessly in the past few years. Many cooks like the extra clarity and the fact that the rule is still a guideline rather than a directive.
Its the last sentence of the rule. Something along the lines "can be turned in as pulled chopped sliced or and combination..."
How do you enforce the 145* temperature? If a rep doesn't come and temp each one before they are removed aren't we once again just relying on the integrity of the individual?
Like the other 3 categories?
So if its a guideline then what are the repercussions for not following it? Isn't a guideline nothing more than a suggestion?
How do you enforce the 145* temperature? If a rep doesn't come and temp each one before they are removed aren't we once again just relying on the integrity of the individual? In this instance the KCBS BoD decided that imposing a minimum temperature would be unenforceable so they left it out.
No not at all. Each category is its own animal. It would be comparing apples and oranges.
Its all a guideline. The 145 degree was a food safety number to give those who would question the definition of cooked in the rule.
A guideline can also be a standard operating procedure upon which each team is asked to follow. Without constant oversight the rule set is not there to be enforced but rather followed. Once the competitor loses their integrity the rule set falls apart.
No not at all. Each category is its own animal. It would be comparing apples and oranges.
Its all a guideline. The 145 degree was a food safety number to give those who would question the definition of cooked in the rule.
A guideline can also be a standard operating procedure upon which each team is asked to follow. Without constant oversight the rule set is not there to be enforced but rather followed. Once the competitor loses their integrity the rule set falls apart.
You really have me confused now. We're going to have to hash this out over a few Skippy Shakes :rockon:
Being able to part your pork is dumbing down contest to what was it "easy bake BBQ" but cooking store bought pieces of chicken somehow demonstrates a higher level of skill?
I thought you used the Brethren rule as an example of something that gave the cook a course of action that did not rely on their integrity? I still think its going to rely on a competitors integrity and willingness to abide by the rules. There aren't going to be reps verifying your pork is 145* @ the BoTB anymore than there are going to be KCBS reps making sure you don't return separated pork to your cooker at the Royal. Both are almost unenforceable rules that rely on cooks staying within the guidelines.
Like Chris said, cheaters are going to cheat. Myself, like the majority of folks here, don't feel the need to.
The part I do not understand is why they think this is necessary. They do not pull a Bubba Gump and list all the ways you can turn in chicken.