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Unread 02-15-2013, 02:18 PM   #1
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Default Pork parting rule vote tonight

To the KCBS BoB

Re: the pork parting rule vote at the upcoming BoD meeting.

The pork parting rule has surfaced again and is up for a vote. Regardless of you as a Board member feel about the rule itself, it's wrong to change this rule for the 2013 season which is currently underway.

Cooks have practiced this winter based on our reading of the 2013 rules. To go against KCBS rules and change the rules mid season is a disservice to all the cooks who currently cook within the established rules.

If you want to do away with the pork parting rule, so be it. but it should be for the 2014 season, not the season currently underway.
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Unread 02-15-2013, 04:08 PM   #2
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Any Rules changes made will go into effect for the 2014 season.
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Unread 02-15-2013, 07:44 PM   #3
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Glad you clarified this Dave. The motion below, published for this month's meeting seems to indicate otherwise.

Benny

O Motion - Randy Bigler; Seconded by Jeff Stith: In regards to KCBS Rule number 10, under pork, motion is made that the sentence "At no time shall the meat once separated be returned to a cooker" be stricken from the rules effective immediately
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Unread 02-15-2013, 11:22 PM   #4
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The motion that was passed is below.

I move that the definition of PORK be changed as follows:

Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out).

This Rule change will go into effect for the 2014 BBQ season.

Randy withdrew his motion after the BoD passed mine.
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Unread 02-16-2013, 06:24 PM   #5
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Thanks Dave, I'm not clear on this, Does this mean that after inspection, a cook could separate the MM, and cook it separate from the butt?
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Unread 02-16-2013, 11:46 PM   #6
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No, what it's intended to do is to allow the cook to re-heat without penalty.
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Unread 02-17-2013, 07:27 AM   #7
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Quote:
Originally Posted by Rookie'48 View Post
No, what it's intended to do is to allow the cook to re-heat without penalty.
Hey Dave, still clear as mud for me

So a cook could cook a butt or shoulder to their desired temp, remove from the cooker and then place a part of that butt/shoulder back on the cooker for say glazing ??

Thanks for answering our questions!!
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Unread 02-17-2013, 08:32 AM   #8
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Quote:
Originally Posted by Rookie'48 View Post
No, what it's intended to do is to allow the cook to re-heat without penalty.
The board member who made the motion disagrees.

From the other thread
Quote:
Originally Posted by YankeeBBQ View Post
Once Your 5 Lb butt Or shoulder Is inspected Cook It Any Way You See Fit. That Is The Rule For 2014
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Unread 02-17-2013, 08:32 AM   #9
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Quote:
Originally Posted by Rookie'48 View Post
Pork: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, being one piece, weighing a minimum of five (5) pounds (bone in or bone out).
Quote:
Originally Posted by Rookie'48 View Post
No, what it's intended to do is to allow the cook to re-heat without penalty.
Dave,

The new rule only defines the cut of meat and required size. Once it is inspected by the contest organizer representative, the cook can do as he pleases to include butchering and cooking separated muscles for varying lengths of time and method.

What am I missing in the rules that indicate this cannot be done in 2014 as this interpretation falls in line with the other categories?

Mack Yarbrough
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Unread 02-17-2013, 08:51 AM   #10
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Quote:
Originally Posted by Smoke'n Ice View Post
Dave,

The new rule only defines the cut of meat and required size. Once it is inspected by the contest organizer representative, the cook can do as he pleases to include butchering and cooking separated muscles for varying lengths of time and method.

What am I missing in the rules that indicate this cannot be done in 2014 as this interpretation falls in line with the other categories?

Mack Yarbrough
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I have to agree. There is nothing in the rule that says how the meat is to be cooked.
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Unread 02-17-2013, 08:57 AM   #11
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Quote:
Originally Posted by Ron_L View Post
I have to agree. There is nothing in the rule that says how the meat is to be cooked.
Yet everybody will try to analyze it to death?

You have to start with 5 lbs of pork product for your inspection. What happens after that is up to the cook. The pork parting rule has been removed. Cook your pork and move on.
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Unread 02-17-2013, 09:05 AM   #12
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Edit: I know better than to get sucked into these things!
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Unread 02-17-2013, 01:42 PM   #13
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Quote:
Originally Posted by Jorge View Post
Edit: I know better than to get sucked into these things!
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Unread 02-18-2013, 10:39 AM   #14
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The original rule never made much sense to me to begin with...you can part brisket but not pork...weird! But...the rule was what the rule was and in order to compete we play by the rules...period! I like the change...it shouldn't make a hoot what the cook does to the meat after it passes inspection...it still has to be cooked to perfection...attached or not! My 2 cents...
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Unread 02-18-2013, 01:16 PM   #15
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I'm not trying to stir things up, but would it be legal to (after inspection) grind the pork shoulder and turn in a fatty?

Eric
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