Any Predictions - Page 3

Smoke'n Ice · 02-16-2013, 10:01 AM

Money Muscle -Tenderloin , what's the difference, my best recollection of why the current pork rule was formulated. I've got some great ground pork recipes for the left over trimmed pork butts!!! Wonder if someone will feature a class or do a U-tube primer on proper disection of a boston butt?

ModelMaker · 02-16-2013, 10:07 AM

I think all that has happened here is for pork to be treated like the rest of the meats.
If they meet requirments prior to cooking, the rest is up to the cook.
As a poor cook team the cooks occaisionaly for the purpose of having fun and hanging with friends, I cook one butt and will appreciate being able to remove that one muscle before it turns to mush.
I'm ok with it.
Ed

WineMaster · 02-16-2013, 11:26 AM

I predict in pork, people will see their scores hold or even drop because of this.

Big Mike · 02-16-2013, 11:59 AM

I know they took out the part that say it can't be parted, but It says it must be one piece that is 5lbs. So to me, you have to cook a piece of meat that is 5lbs or bigger. A money muscle is not 5lbs so you would not be able to cook it by itsself. To me, all it really changes is that you could maybe put it back in the cooker to heat up.

Of course, my interpretation could be way off base. Wouldn't be the first time, thats for sure.

Fat Freddy · 02-16-2013, 12:30 PM

If I am reading things right,is this really going to change much for anyone. I can see it benefiting some people by being able to cook 1 butt to 2 different temps rather than 2 butts. But other than that i really dont see how this will change much. Of course I could be completely wrong which wouldnt be a shocker either.

Podge · 02-16-2013, 12:41 PM

Big Mike's got a good point.. it'll just bring back the argument of "what is the definition of cooked?".. I guess that rule, if changed, needed to be re-worded to begin with, to bring closure to the discussions brought on a few years ago.. maybe I'm missing something?

YankeeBBQ · 02-16-2013, 12:48 PM

Quote:

Originally Posted by Podge

Big Mike's got a good point.. it'll just bring back the argument of "what is the definition of cooked?".. I guess that rule, if changed, needed to be re-worded to begin with, to bring closure to the discussions brought on a few years ago.. maybe I'm missing something?

Once Your 5 Lb butt Or shoulder Is inspected Cook It Any Way You See Fit. That Is The Rule For 2014

DawgPhan · 02-16-2013, 01:08 PM

I wonder how much people are going to push it this season to get ready for next.

Smoke'n Ice · 02-16-2013, 01:18 PM

Quote:

Originally Posted by YankeeBBQ

Once Your 5 Lb butt Or shoulder Is inspected Cook It Any Way You See Fit. That Is The Rule For 2014

I believe you should add after "is inspected Cook" all or part any way you see fit.

swamprb · 02-16-2013, 02:46 PM

Who is going to be able to tell a CT Butt from a Pork Collar?

Bunny · 02-16-2013, 02:53 PM

Quote:

Originally Posted by jbrink01

I hope it stays as is, but wish they would enforce a bit more......

It is too hard to enforce it, Jeff. We can usually tell, but there is always an argument. Let's let the artistry be what it is in cooking.

My 2 cents worth.

Bunny · 02-16-2013, 02:55 PM

Quote:

Originally Posted by DivaHerself

Some teams will do their best to conform to the rule as written, some teams will adhere to their own wildly creative interpretation of the rule, some teams will do whatever they want to saying that as long as there's no specific microprohibition of that exact thing it's okay, and some teams will openly declare that they'll do as they damn please because nobody's checking anyway.

Yeah, I'm freaking psychic.

Spot on!

Bunny · 02-16-2013, 02:59 PM

Quote:

Originally Posted by Big Mike

I know they took out the part that say it can't be parted, but It says it must be one piece that is 5lbs. So to me, you have to cook a piece of meat that is 5lbs or bigger. A money muscle is not 5lbs so you would not be able to cook it by itsself. To me, all it really changes is that you could maybe put it back in the cooker to heat up.

Of course, my interpretation could be way off base. Wouldn't be the first time, thats for sure.

That's the way we interpret it.

Slamdunkpro · 02-16-2013, 03:10 PM

Quote:

Originally Posted by Big Mike

I know they took out the part that say it can't be parted, but It says it must be one piece that is 5lbs. So to me, you have to cook a piece of meat that is 5lbs or bigger. A money muscle is not 5lbs so you would not be able to cook it by itsself. To me, all it really changes is that you could maybe put it back in the cooker to heat up.

Of course, my interpretation could be way off base. Wouldn't be the first time, thats for sure.

Quote:

Originally Posted by Bunny

That's the way we interpret it.

The Board member who made the motion disagrees

Quote:

Originally Posted by YankeeBBQ

Once Your 5 Lb butt Or shoulder Is inspected Cook It Any Way You See Fit. That Is The Rule For 2014

Alexa RnQ · 02-16-2013, 03:36 PM

So now we have three short-cook categories. Switch over to steak and everybody can get some sleep.

02-16-2013, 10:07 AM	#32
ModelMaker Quintessential Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA	I think all that has happened here is for pork to be treated like the rest of the meats. If they meet requirments prior to cooking, the rest is up to the cook. As a poor cook team the cooks occaisionaly for the purpose of having fun and hanging with friends, I cook one butt and will appreciate being able to remove that one muscle before it turns to mush. I'm ok with it. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

02-16-2013, 11:26 AM	#33
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I predict in pork, people will see their scores hold or even drop because of this. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

02-16-2013, 11:59 AM	#34
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	I know they took out the part that say it can't be parted, but It says it must be one piece that is 5lbs. So to me, you have to cook a piece of meat that is 5lbs or bigger. A money muscle is not 5lbs so you would not be able to cook it by itsself. To me, all it really changes is that you could maybe put it back in the cooker to heat up. Of course, my interpretation could be way off base. Wouldn't be the first time, thats for sure. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser Last edited by Big Mike; 02-16-2013 at 12:15 PM..

02-16-2013, 12:30 PM	#35
Fat Freddy is One Chatty Farker Join Date: 12-31-10 Location: Albert City, Iowa Name/Nickname : Fred	If I am reading things right,is this really going to change much for anyone. I can see it benefiting some people by being able to cook 1 butt to 2 different temps rather than 2 butts. But other than that i really dont see how this will change much. Of course I could be completely wrong which wouldnt be a shocker either. __________________ Oversize Load BBQ team ......... forever haunted by .0116

02-16-2013, 02:46 PM	#40
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Who is going to be able to tell a CT Butt from a Pork Collar? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

02-16-2013, 10:01 AM	#31
Smoke'n Ice is one Smokin' Farker Join Date: 05-08-09 Location: Plano, TX	Money Muscle -Tenderloin , what's the difference, my best recollection of why the current pork rule was formulated. I've got some great ground pork recipes for the left over trimmed pork butts!!! Wonder if someone will feature a class or do a U-tube primer on proper disection of a boston butt?

02-16-2013, 12:41 PM	#36
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky.	Big Mike's got a good point.. it'll just bring back the argument of "what is the definition of cooked?".. I guess that rule, if changed, needed to be re-worded to begin with, to bring closure to the discussions brought on a few years ago.. maybe I'm missing something?

02-16-2013, 01:08 PM	#38
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	I wonder how much people are going to push it this season to get ready for next.

02-16-2013, 03:36 PM	#45
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	So now we have three short-cook categories. Switch over to steak and everybody can get some sleep. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]