• working on DNS.. links may break temporarily.

Proposed pork rule change

Much ado being made about the last part of this post, and not actually looking at the rule, and what is changing, which is basically nothing except not being required to have the pork at a certain weight when they inspect it. Everything people are worried about happening with this change is all legal now, as long as you don't do it until after inspection.

IMHO
 
I think this would give the most flexibility for the cooks. But at the end of the day, I bet most cooks will opt to cook 3 or 4 Coppa roasts. This will take less time and have less waste.
 
I like the proposed changes and kind of felt that way all along. If they decide to approve it, they can always go back and amend it if there are a lot of unforseen problems. You never know until you try.
 
midwest_kc said:
Much ado being made about the last part of this post, and not actually looking at the rule, and what is changing, which is basically nothing except not being required to have the pork at a certain weight when they inspect it. Everything people are worried about happening with this change is all legal now, as long as you don't do it until after inspection.

IMHO
Click to expand...

Maybe I am misreading it, but I see one other change...

Current rule:
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic and/or Whole Shoulder, weighing a minimum of four (4) pounds at the time of inspection. 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.
Proposed rule:
PORK: Pork is defined as Boston Butt, Boston Roast, Picnic, Collar (aka Cellar) and/or Whole Shoulder.
Click to expand...

The new rule now allows pork collar, which was excluded perviously.
 
I really liked the matching verbiage of the new pork description with the brisket description. Short, easy to understand and no "I wonder ifs". Personally I was still in favor of a minimum weight, mostly because the pork category was one of the two big meats KCBS wanted to showcase cookers skills.
My biggest dislike is throwing pork collar, which was deemed illegal years ago due to its small size back into consideration.
Ed
 
SRF description of their pork collar:

The Snake River Farms pork collar is a beautifully marbled cut with a rich, remarkable flavor. Pork collars are a familiar item in Europe and because of their intense marbling are used to make traditional sausages. This boneless cut is starting to gain a following in the U.S. and makes the occasional appearance on restaurant menus. The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. This versatile, boneless item is excellent roasted, braised in stock or cut into chops and grilled.

Does this fall into the original KCBS ideal of a big meat? Or is it a modern day quick and easy, hot cooked, UDS/pellet plug and play solution?
I'm surprised nobody has made mention of the inclusion of the possibility of turning in a regional cut such as "pork steaks". It looks like from the SRF site a slice from the collar would look kinda like a pork steak!!!
Ed
 
Ron_L said:
Maybe I am misreading it, but I see one other change...



The new rule now allows pork collar, which was excluded perviously.
Click to expand...

This is true. It would be very difficult, if not impossible, to discern a trimmed down collar from a butt, however. Heck, there are butts now that leave some of that collar on that teams have been using for years. This just simplifies it, imo.
 
I look at the weight requirement like this:

If there never was one, one wouldn't be added the way that it currently is. They wouldn't just add it to one meat, they would add it to either all 4 (must cook 6 oz pieces of chicken, 2.5 lb ribs - or maybe x number of bones), or to 2 to keep the big meat/little meat in play.

It also seems ridiculous to propose adding a weight requirement to brisket, so therefore I believe removing it from pork is appropriate.
 
ModelMaker said:
(pork collar) Does this fall into the original KCBS ideal of a big meat? Or is it a modern day quick and easy, hot cooked, UDS/pellet plug and play solution?
I'm surprised nobody has made mention of the inclusion of the possibility of turning in a regional cut such as "pork steaks". It looks like from the SRF site a slice from the collar would look kinda like a pork steak!!!
Ed
Click to expand...

The discussion on the proposed rule does mention pork steak, but why risk a judge biting from the large center muscle of a pork steak? The muscle groups in a collar are not as delicate as the muscles in the money muscle end roast (Coppa Roast).
 
A pork collar is a pure 100% manufactured marketing term. The official name is a CT Butt and it is legal and often used in KCBS. A SRF CT butt (AKA collar) is legal right now as the rule is written if it is over 4 pounds. In my experience about 1 out of 3 is this size. Prairie Fresh makes a CT cut (collar) that is sold by specialty BBQ stores and is extremely popular on the comp circuit. I doubt there’s a rep anywhere that can point at your butt in a cooler and say “nope, that’s a collar” which is to be expected because it’s a meaningless marketing term applied differently by different companies.

If you watch Tim and I trim we are cutting to essentially a collar, but we are a couple of “modern day quick and easy, hot cooked, UDS/pellet plug and play” cooks with zero skill that ruined BBQ by thinking outside the box. We somehow win with our shortcuts and have made all the low and slow guys cooking on more traditional cookers turn up the heat.

BBQ should be hard and barely edible, so I propose a minimum time rule instead of a minimum size rule. NO NEW TECHNIQUES! That’s the key. Innovation is clearly ruining BBQ. 14 hours on the smoker minimum, fuel should be green hedge for maximum smoke flavor. I also think we should be cooking whole animals (which we raise and slaughter ourselves) and cooking in pits we hand dig on Friday at the competition site.
 
gettinbasted said:
A pork collar is a pure 100% manufactured marketing term. The official name is a CT Butt and it is legal and often used in KCBS. A SRF CT butt (AKA collar) is legal right now as the rule is written if it is over 4 pounds. In my experience about 1 out of 3 is this size. Prairie Fresh makes a CT cut (collar) that is sold by specialty BBQ stores and is extremely popular on the comp circuit. I doubt there’s a rep anywhere that can point at your butt in a cooler and say “nope, that’s a collar” which is to be expected because it’s a meaningless marketing term applied differently by different companies.

If you watch Tim and I trim we are cutting to essentially a collar, but we are a couple of “modern day quick and easy, hot cooked, UDS/pellet plug and play” cooks with zero skill that ruined BBQ by thinking outside the box. We somehow win with our shortcuts and have made all the low and slow guys cooking on more traditional cookers turn up the heat.



BBQ should be hard and barely edible, so I propose a minimum time rule instead of a minimum size rule. NO NEW TECHNIQUES! That’s the key. Innovation is clearly ruining BBQ. 14 hours on the smoker minimum, fuel should be green hedge for maximum smoke flavor. I also think we should be cooking whole animals (which we raise and slaughter ourselves) and cooking in pits we hand dig on Friday at the competition site.
Click to expand...

As honored and fully entrenched in KCBS BBQ as you are, you of all people should know that pork collar is indeed specifically illegal per Rep advisory 4.10

4.10 Pork Collar
Question: Is the cut known as “pork collar” a legal cut for purposes of entry in a KCBS contest?
Opinion: No. Rule 10 states:
PORK: Pork is defined as Boston Butt, Picnic, and/or Whole Shoulder, weighing a minimum of four
(4) pounds. 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.
The KCBS Board of Directors has adopted the National Pork Board’s definitions which define the standard for cuts of Boston Butt (item 406 bone in or without bone), Picnic (item 405 bone in or
without bone) and/or Whole Shoulder (item 403). Pork Collar is not included in these approved
“American” definitions of food service cuts of pork. Therefore, pork collar is not an acceptable cut
to be approved at meat inspection or turned in for the purposes of competition under the rules of
KCBS. In the event a pork collar cut is turned in it shall receive a score of 1 by all judges in all criteria as a foreign object being a non-approved cut of meat.
BOD February 11, 2011; Updated April 2019 with 2014 Pork rule

Pork collar is not a portion of the shoulder but comes off the shoulder further up around the neck.
Thus I would hope "being extremely popular on the comp circuit" is not a fact.
All I'm saying it appears the original intent of KCBS competition BBQ is being traded off for convenience. It's your guys sport, hobby, business, I just judge what you put in front of me.
Ed
 
You must log in or register to reply here.

Similar threads

snadamo
Basic Pork Spare ribs (pellet experiment)
Replies
9
Views
618
mike243
M
P
Weber Kettle 22 - What was I thinking?!?
Replies
1
Views
2K
Happy Hapgood
Happy Hapgood
T
My experience with a rental kitchen/commissary/ghost kitchen.
Replies
5
Views
322K
blackdogbbq21
B
motoeric
Bbq story
Replies
14
Views
1K
oldgfbbq
O
Gore
A little roadtrip and some BBQ tastings in Tennessee and environs
2
Replies
21
Views
2K
Bill-Chicago
Bill-Chicago
Back
Top