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-   -   The Biggest BBQ Myth (http://www.bbq-brethren.com/forum/showthread.php?t=147651)

Juggy D Beerman 11-12-2012 09:01 AM

The Biggest BBQ Myth
 
I have seen people advise others on using strips of bacon or a bacon weave to wrap a pork loin or a cut of venison as a means of keeping the interior of the meat from drying out.

I think this is a bunch of hoo-haw. The bacon "may" keep the exterior of the meat moist, but it does nothing to make the interior more moist whatsoever. All that bacon does is form a barrier between the meat you are wanting to cook and the smoke you are trying to flavor it with. While the cooked along with the meat may taste good and add flavor, it does nothing to add or prevent moisture loss to the finished product.

Beers for thought,

Juggy D Beerman

jasonjax 11-12-2012 09:20 AM

While I think you are likely correct in your assumptions, I don't think this is "The Biggest BBQ Myth" ................

Lake Dogs 11-12-2012 09:26 AM

My vote, for biggest BBQ myth, is that 220 or 225 is a magic number...

Panthers65 11-12-2012 09:35 AM

who cares, it's adding BACON to meat and smoking it. Myth or not, it's an improvement :)

Vision 11-12-2012 09:51 AM

Quote:

Originally Posted by Lake Dogs (Post 2269479)
My vote, for biggest BBQ myth, is that 220 or 225 is a magic number...

Yes.

Gore 11-12-2012 09:57 AM

I'd have to agree. Wrapping bacon around my meat never got the results I was hoping for. :icon_blush:

Requiem 11-12-2012 10:05 AM

I happen to disagree when it comes to venison and loin, both are extremely lean meats, the addition of a fat would help to limit the loss of moisture. Mind you the juiciness of meat does not only come from liquid such as water, but from fat. Hence the idea of bacon providing the barrier from evaporation and providing fat.

Alas, you also have to realize that fat molecules are much too large to penetrate fibrous muscle, that is why you are looking for marbling in cuts of meat. So the benefits would seem to be more about flavor than about juiciness. I don't think it is a myth as it holds some weight.

And if it is smoked isn't the smoke supposed to surround the cut? Why would bacon put on the top have anything to do with keeping the smoke out of the meat? Maybe limit the smoke on the top but definitely not the whole cut.

long haired hippie 11-12-2012 10:06 AM

"Wrapping bacon around my meat never got the results I was hoping for."

All I can say is, you must be doing it wrong...


Heck, I wrap my wife in bacon!
I dip bacon in my coffee!

I guess I'm just a bacon kinda guy ;)

WineMaster 11-12-2012 10:06 AM

I dont see why people wrap fatties. Thats about as moist of a product as you can have.

Cloudsmoker 11-12-2012 10:11 AM

I agree with that. Why pick on bacon.

stl-rich 11-12-2012 10:12 AM

Along the same lines, another big myth is that you should cook brisket "fat up" to keep it moist.

Nice to see you here Juggy :-)

Just BS 11-12-2012 10:18 AM

Quote:

Originally Posted by WineMaster (Post 2269510)
I dont see why people wrap fatties. Thats about as moist of a product as you can have.

Cuz it taste good!

Wampus 11-12-2012 10:23 AM

I think I agree with the OP.


The reason that meat dries out is because it is cooked too long.
You want moist and juicy pork loin, venison or other lean roasts? Cook them over HIGH heat and pull them before they hit the target temp. Also....KNOW what that targe temp is.


You can put 10 lbs of bacon around a pork loin and if you cook it until it's 180 IT.....it'll be tough and dry.


Bacon is definitely an improvement, but it won't fix overcooked meat.

Iroqois 11-12-2012 10:39 AM

The Culinary definition for this act is called Barding. I thought I would share this article for discussion.

When meat is wrapped in strips of fat while it cooks, the practice is called barding. Barding helps to keep meat moist while it cooks, and also imparts flavor. A related practice, larding, involves inserting pure fat into a cut of meat with the assistance of special tools. Whether barding or larding, the result is a rich, flavorful cut of meat which is also moist and tender.

Bacon and fatback are two cuts of meat commonly used as barding. Fatback is exactly what it sounds like; it is a fatty cut from the back of a pig. Any meat rich in fat will work as barding, however, with darker fats like goose and duck lending a distinct flavor to the meats they are cooked with. The barding is often seasoned as well, to further flavor the meat.

The meat which is most often barded is poultry, because poultry tends to dry out during the cooking process. By wrapping the breast of a bird in bacon or fatback, the cook can ensure that the meat stays tender and moist. As the barding cooks, the fat will render out, trickling through the meat. In a sense, barding is an automatic basting system. When the meat is close to done, the barding is usually removed to allow the meat to brown.

Deep South 11-12-2012 11:17 AM

MMMMMMmmmmmmmmmmmmmmmmmmmmm bacon.


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