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In Reply to: Re: 2014 posted by Gremlin Grill Pat on February 18, 2013 at 21:22:26:
The KCBS defined pork as any cut of pork other than spare or back ribs. Before I go any further, at this point in time, you could submit loin cut country style ribs as a rib entry. The economy style country ribs cut from the shoulder were relatively uncommon at that time.
So the pork category allowed you to submit ANY cut of pork, regardless of weight, as your entry. Sliced pork loins, tenderloins, fresh (uncured) ham slices, pork steaks, pork chops, ANY cut of pork was legal to turn in as long as there were six indentifiable pieces. To add to the confusion, you could turn in loin cut country style ribs for your pork entry as long as you had not submitted them earlier as your rib entry. I know this because we took fourth in pork at the 1990 Royal with country style ribs as our pork entry. We competed in the amateur division.
In 1993, there were several rule changes. Pork was limited to meat from the shoulder only. Ribs were limited to spare and back ribs only and country style ribs from the loin area were no longer a legal entry in either ribs or pork. The division of amateur and professional cooks was also eliminated. Professional cooks had previously been defined as anyone who cooked bbq for living or derived monies from any bbq business including wood sales, spice/rub sales, bbq equipment, etc.
The reason for the new pork rule was to put everyone on the same page as to what the judges were being given to sample. The general concensus was that some judges were preferring loin cuts over shoulder cuts or vice versa. Judges aren't supposed to compare, but it was felt that samples from different areas of the hog were harder to judge. (By this I mean inconsistent scores.) Another reason that was given to the cooks for the rule change was that it was perceived that cooking a 5+ pound shoulder had a greater degree of difficulty that grilling a pork chop. Finally, cooked shoulder was deemed to be more of a traditional bbq cut than some of the grilled pork entries that were being submitted.
At the start of the 1993 season, some cooks tried circumventing the intent of the new pork rule by parting out the shoulder after it had been inspected. This meant instead of pulled and sliced pork, the judges were getting pork steaks and cuts similar to what we now call country style ribs. This is what brought about the parting rule.
So even twenty years ago, cooks were still trying find loopholes in the rules. Of course we don't refer to that as cheating, we call that being innovating...........
Beers for thought,
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