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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-10-2012, 07:31 PM | #1 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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Pork Slicing
I was practicing my pork this weekend and I was have a bit of a problem slicing the money muscle end of the butt for the slices. Both money muscle sections were really tender and wanted to fall apart into four separate smaller pieces. I also was having a hard time getting 6 slices of the same size diameter without using the ends. Is there a thickness "standard" in comp for pork slices? I have my brand new brisket slicer that I was using so the knife was really sharp.
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01-10-2012, 07:41 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I've seen slices anywhere from 1/8" up to almost 1/2" come across the table here in the midwest.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-10-2012, 07:42 PM | #3 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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the butt was probably done a little to much. although to get slices of the mm the force will have to be strong with you
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01-10-2012, 08:19 PM | #5 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
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01-11-2012, 06:58 PM | #6 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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save one butt for slicinig, watch your temp if you go over 185, it wont slice..there is a fine line between tender and slicable(is that a word)
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01-12-2012, 11:07 AM | #7 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Dumb question but........For slicing are you taking the temp from the center of the butt or the money muscle itself?
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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01-12-2012, 11:54 AM | #8 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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We use a butt for slices and a shoulder/picnic for pulled,chunks or chopped.
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