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Unread 03-13-2012, 09:12 PM   #7
SmokyOkie
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Quote:
Originally Posted by smoke-n-my-i's View Post
edited by me....

If, IMHO, it is dry, it effects the taste....
If, IMHO, it is grainy, it effects the taste....

so therefore, it will effect the taste/flavor score.
Quote:
Originally Posted by jason View Post
If I had an entry that looks great, tastes great, and is tender, I don't think you would need to mark down a score about it being dry and grainy. Because dry and grainy meat wouldn't look great, taste great and/or be tender.

When I overcook something to the point that it's dry, it tends to be tough and chewy. So I think the tenderness portion of the score meets the criteria you are looking for.

I have to disagree with you guys. Have you never cooked ribs that looked great and had a great flavor, but were just slightly overcooked to where they didn't have the juiciness that you were aiming for?

Have you never cooked a brisket that oozes juice, looks great and the flavor is spot on, it passes the pull test, but it kinda grows in your mouth when flavor eat it?

Flavor is flavor, tender is tender, but then doesn't moisture and texture fall into another area?
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