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For the Board *On Topic Only* Strictly moderated. NO BAD KARMA! This forum is for questions and discussions you would like reviewed by members of the KCBS(or other BBQ orgs) Board of Directors. A clean and direct place where they do not have to wade thru day to day chatter.


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Old 02-18-2013, 01:28 PM   #16
ique
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Thank You board for fixing the Pork rule.

I'll do one thing differently in '14, hold a pan of pulled pork in my pit so it is hot going into the turnin box. I really don't care what other teams choose to do, grill away if you wish.
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Old 02-18-2013, 04:13 PM   #17
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Quote:
Originally Posted by ique View Post
Thank You board for fixing the Pork rule.

I'll do one thing differently in '14, hold a pan of pulled pork in my pit so it is hot going into the turnin box. I really don't care what other teams choose to do, grill away if you wish.
Chris I thimk your misinterpreting the rule. For 2014 you can hold your pulled pork in my pit to keep it warm........alonge with your brisket.
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Old 02-19-2013, 11:05 AM   #18
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Motoeric- Thank you . You stirred up my taste buds and made my mouth water just to think about a fatty for pork turn in !!

Would really love to hear some opinions about this being legal or not.

Rules experts ?? Let's hear from you.
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Old 02-19-2013, 11:16 AM   #19
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Originally Posted by motoeric View Post
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
Sounds good to me
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Old 02-19-2013, 06:37 PM   #20
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A sliced fatty would probably be another type of pork in the box along with chunks, pulled etc.

If legal, that is.

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Old 02-26-2013, 12:38 AM   #21
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I have witnessed a couple of teams separating pieces of the pork butt after cooking and returning it to the cooker on several occasions. Some return the MM and some put pulled pork in a muffin pan to form a "patty".

No KCBS Reps were around to witness it so nothing has been done about it. So, it seems that the new rules are now allowing that practice?
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