The Biggest BBQ Myth

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

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

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.

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

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.

Iroquois · 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.

11-12-2012, 09:01 AM	#1
Juggy D Beerman Full Fledged Farker Join Date: 09-18-06 Location: Warrensburg, MO	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 Last edited by Juggy D Beerman; 11-12-2012 at 09:02 AM.. Reason: forgot to post the word, "Loss" in my final sentence

11-12-2012, 09:26 AM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	My vote, for biggest BBQ myth, is that 220 or 225 is a magic number... __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

11-12-2012, 09:57 AM	#6
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I'd have to agree. Wrapping bacon around my meat never got the results I was hoping for. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

11-12-2012, 10:06 AM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	I dont see why people wrap fatties. Thats about as moist of a product as you can have. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

11-12-2012, 10:11 AM	#10
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	I agree with that. Why pick on bacon. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-12-2012, 09:20 AM	#2
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	While I think you are likely correct in your assumptions, I don't think this is "The Biggest BBQ Myth" ................

11-12-2012, 09:35 AM	#4
Panthers65 is one Smokin' Farker Join Date: 07-13-09 Location: Lilburn, GA	who cares, it's adding BACON to meat and smoking it. Myth or not, it's an improvement :)

11-12-2012, 10:05 AM	#7
Requiem Found some matches. Join Date: 10-23-12 Location: Fort Worth TX	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.

11-12-2012, 10:06 AM	#8
long haired hippie Full Fledged Farker Join Date: 01-31-11 Location: Ottumwa, Iowa Name/Nickname : Erik	"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 ;)

11-12-2012, 10:12 AM	#11
stl-rich is one Smokin' Farker Join Date: 07-10-10 Location: saint louis, MO	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 :-)

11-12-2012, 10:23 AM	#13
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

11-12-2012, 10:39 AM	#14
Iroquois On the road to being a farker Join Date: 03-17-12 Location: Marietta, Georgia Name/Nickname : Scott	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.

11-12-2012, 11:17 AM	#15
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama	MMMMMMmmmmmmmmmmmmmmmmmmmmm bacon. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)