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Bigmista
03-05-2011, 02:12 PM
This is my latest pork butt practice. Taste and texture were both good. Still need lots of practice with the money muscle.

http://i77.photobucket.com/albums/j67/bigmista/IMAG0157.jpg

http://i77.photobucket.com/albums/j67/bigmista/IMAG0158.jpg

http://i77.photobucket.com/albums/j67/bigmista/IMAG0159.jpg

http://i77.photobucket.com/albums/j67/bigmista/IMAG0163.jpg

Sorry about the cell phone pics. Comments?

Smokin' Hicks
03-05-2011, 02:48 PM
Looks very good....moist...looks like it could use a little deeper smoke ring and maybe not such a wet look, could affect your bark

barbefunkoramaque
03-05-2011, 02:56 PM
pork butt?

Bigmista
03-05-2011, 04:05 PM
Yup. Pork butt. At least part of it.

rooftop bbq
03-05-2011, 04:11 PM
man I got to get to work. I havent practiced for a while. See you in wildomar. Good luck.

Gilstarr
03-05-2011, 05:02 PM
Practice looks real good, can't wait to see the photos when practice is over..

mobow
03-05-2011, 05:16 PM
that looks outstanding

Rich Parker
03-05-2011, 05:32 PM
Sure looks like a piece of the collar to me. :heh:

Nice pork!

landarc
03-05-2011, 06:34 PM
I don't see what is wrong there, it looks nicely done. I have heard to avoid sauce on the meat, but, those look pretty good. Cuts look clean.

abangs
03-05-2011, 07:16 PM
Looks good Big Mista!!! Also wanted to say thank you for supporting the backwoods party raffle!!!

Three porks
03-05-2011, 07:29 PM
I think your MM looks nice. It's always tough getting it not to tear apart when slicing. I would say the only thing I would change would be to slice a little thinner so all the judges can get a center slice but that's much easier said then done plus ya never know which piece there gonna take anyway.

AZScott
03-05-2011, 08:08 PM
Did you cook it with the rest of the butt connected?

Torch
03-05-2011, 10:24 PM
Very Interesting. Looks tasty. That was definitely cooked on it's own. Too much full circle smoke ring and bark to be sectioned off. That's my point, very interesting! Sure beats an all-nighter. Man, that's why it's hard to win, you guys and gals keep coming up with new ways and crazy stuff. But the " Brethren Share" which is awesome.

huminie
03-05-2011, 10:45 PM
Looks pretty good to my eye. I would try and get the bark a little darker and less "wet" looking. Slicing thinner would be good too.

And it does not look like it was separated fully from the rest of the butt to me (look at the pic of the individual slice...it was attached at the bottom). Completely removing the money muscle to cook would be illegal as we all know.

Three porks
03-05-2011, 10:46 PM
I highly dought this was cooked on its own, If you do enough trimming before cooking, you can achieve a nice ring around 75% or more without separating from the butt Very Interesting. Looks tasty. That was definitely cooked on it's own. Too much full circle smoke ring and bark to be sectioned off. That's my point, very interesting! Sure beats an all-nighter. Man, that's why it's hard to win, you guys and gals keep coming up with new ways and crazy stuff. But the " Brethren Share" which is awesome.



Sent from my ADR6300 using Tapatalk

Bigmista
03-05-2011, 11:08 PM
Did you cook it with the rest of the butt connected?

Yes I did. Didn't separate until it came out of the foil.

Andrews
03-05-2011, 11:55 PM
Yup. Pork butt. At least part of it.

Looks like money to me!!

Bigmista
03-07-2011, 07:44 PM
Gonna do another one tonight to see if I can firm up the outside and get a deeper smoke ring.

gooose53
03-07-2011, 08:07 PM
Interesting that I pulled this thread up. I did the very same thing a couple of weeks ago at a comp. I wasn't sure how the slices came out (I should have tried to pick one up but didn't) The presentation was good I thought, maybe a little busy. I'll try it again but testing the slices (should have done that, but in the heat of battle).

Nice looking btw!!

HOG WILD BBQ
03-08-2011, 07:54 PM
pork butt?
LOOKS LIKE A LOIN TO ME:crazy:

Smokin' Joe
03-08-2011, 08:29 PM
Looks great Mista, looks pretty similar to what I like to turn in as well. A properly trimmed and cooked 5+ lb pork butt looks that that when done....easier said than done for sure, nice job:thumb:

trza
03-09-2011, 07:28 PM
I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look.

My favorite part of the taste is usually getting a nice piece of bark. You've got a nicely seasoned outside, but my personal preference is to taste rub and not sauce. Since I can't taste your sauce, I'll just say the generalization that I often find sauce that distracts from the taste of the meat more often than not.

I'd like to see the meat looking a bit drier - not sure if it's too greasy or not on the inside.

Also, don't forget to practice with appropriate greenery and your official box (assuming KCBS here). Plating theory from many places would have you use odd numbers and symmetry. Slices like this might let you fit in 7 pieces, which would both give you odd numbers and give a little something to the TC. :-D

mobow
03-09-2011, 08:07 PM
I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look.
around here(missouri) half or better of the pork boxes turned in will have some pulled/chunked pork along with a sliced money muscle,

yelonutz
03-09-2011, 08:24 PM
Neil, no foil. 3RD place (just behind H. Soo) at Penn Valley. Foil is for sissies. This is what you get when you practice good clean living!

NUTZ

Big George's BBQ
03-09-2011, 08:42 PM
I wish my Butts looked that good Great job

JD McGee
03-09-2011, 08:52 PM
Looks pretty good from here Neil! :thumb:

landarc
03-09-2011, 11:02 PM
Dang NUTZ, I knew I should have driven up to Penn Valley and grazed your cooking.

yelonutz
03-09-2011, 11:11 PM
Come on up this year. You can be Druncle Bob, an honor known by few!!

NUTZ

Meat Burner
03-09-2011, 11:29 PM
Please don't take this wrong. The entry looks great. Too much sauce for me but that's just me. How did the actually pork butt taste besides the money muscles? I am with you about comps bro. Great job!

4 smokin butts
03-09-2011, 11:57 PM
Sure looks like a piece of the collar to me. :heh:

Nice pork!
first picture looks like a bbq lobster tail ,looks great

Big Poppa
03-10-2011, 07:03 AM
I know it's permitted in KCBS rules, but in the events (MD) that I've judged, I've never seen sliced pork butt. That would definitely make me take a 2nd look.

My favorite part of the taste is usually getting a nice piece of bark. You've got a nicely seasoned outside, but my personal preference is to taste rub and not sauce. Since I can't taste your sauce, I'll just say the generalization that I often find sauce that distracts from the taste of the meat more often than not.

I'd like to see the meat looking a bit drier - not sure if it's too greasy or not on the inside.

Also, don't forget to practice with appropriate greenery and your official box (assuming KCBS here). Plating theory from many places would have you use odd numbers and symmetry. Slices like this might let you fit in 7 pieces, which would both give you odd numbers and give a little something to the TC. :-D

These are the kind of comments from judges that make me nervous..if you dont turn money muscle in here even by itself you will get whacked. TRZA Im not picking on you at all..but it would be great if the standards were more uniform across the country...Neil I hope that Pork takes second at WIldomar!

glenntm
03-10-2011, 08:34 AM
These are the kind of comments from judges that make me nervous..if you dont turn money muscle in here even by itself you will get whacked. TRZA Im not picking on you at all..but it would be great if the standards were more uniform across the country...Neil I hope that Pork takes second at WIldomar!

Neil's been busy. First the chicken pictures and now pork. Better get the pit out and practice. That looks great.

Bigmista
03-10-2011, 10:22 AM
Please don't take this wrong. The entry looks great. Too much sauce for me but that's just me. How did the actually pork butt taste besides the money muscles? I am with you about comps bro. Great job!

All I tasted was the money muscle. (I'm doing weight watchers). The customers loved it though.

YankeeBBQ
03-10-2011, 12:51 PM
Looks great . I like that thickness and it works out great if you cook two butts in my opinion.

Scottie
03-10-2011, 01:25 PM
Looks great . I like that thickness and it works out great if you cook two butts in my opinion.


I don't remember that in my notes.... :becky:

Ryan Chester
03-11-2011, 11:46 AM
These are the kind of comments from judges that make me nervous..if you dont turn money muscle in here even by itself you will get whacked. TRZA Im not picking on you at all..but it would be great if the standards were more uniform across the country...Neil I hope that Pork takes second at WIldomar!

I agree. Right behind The Rub Company!:becky: