Money muscle .

Contracted Cookers · 12-28-2009, 07:26 PM

Was wondering if anybody else. had up and down scores. useing only the muscle for center attraction.

Buster Dog BBQ · 12-28-2009, 07:34 PM

I did. Of our 10 contest I had five top 10's, three in the middle, and two DAL. I think did include pulled with mine but the money muscle was the center piece. I think it was more to do with over injecting the muscle for the size it was then the presentation as I have seen some real nice presentations with pork.

Sledneck · 12-28-2009, 08:38 PM

Here ya go http://www.bbq-brethren.com/forum/sh...ghlight=mutant

Contracted Cookers · 12-28-2009, 08:44 PM

The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.

Sledneck · 12-28-2009, 08:47 PM

Quote:

Originally Posted by Contracted Cookers

The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.

Oh boy here we go

Alexa RnQ · 12-28-2009, 08:47 PM

Quote:

Originally Posted by Contracted Cookers

The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.

Isn't that an issue for the table captain and Rep to determine whether a DQ is in order, rather than for individual judges to "punish" the cook for their assumption by issuing low scores?

Contracted Cookers · 12-28-2009, 08:58 PM

yes it is . I know

Jeff_in_KC · 12-28-2009, 09:32 PM

Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.

Skip · 12-28-2009, 09:45 PM

Quote:

Originally Posted by Sledneck

Oh boy here we go

Hahahahaha!!!

Jacked UP BBQ · 12-28-2009, 09:48 PM

I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!

PatioDaddio · 12-28-2009, 10:01 PM

Quote:

Originally Posted by OC PIG ASSASSINS

I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!

Uh oh... Here we really go...

I'm sure Paul Kirk will be on here soon to edumacate us all.

John

Plowboy · 12-28-2009, 10:02 PM

Quote:

Originally Posted by Jeff_in_KC

Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200.

There's a class coming up in your area the end of March that could teach you how to cook a whole butt to 200 degrees and turn in sliced pork as well as pulled... all from the same butt.

Now THERE'S some KCBS education! Hey, I should be able to get a free ad in the Bullsheet for cooking classes. Thanks, Paul Kirk!

Sledneck · 12-28-2009, 10:09 PM

Quote:

Originally Posted by Skip

Hahahahaha!!!

Does the MM smell different if cooked separate rathen than whole?

Jeff Hughes · 12-29-2009, 12:11 AM

Quote:

Originally Posted by OC PIG ASSASSINS

I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!!

And that's something to be proud of?

Jacked UP BBQ · 12-29-2009, 07:54 AM

Quote:

Originally Posted by Jeff Hughes

And that's something to be proud of?

It was a joke....thanks for understanding....I do not even use the money muscle, it is completely overrated imo. I will stick to my NEW pork recipe that has been doing very well with the butt in tact from beginning to end.

12-28-2009, 07:26 PM	#1
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	Money muscle . Was wondering if anybody else. had up and down scores. useing only the muscle for center attraction.

12-28-2009, 07:34 PM	#2
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	I did. Of our 10 contest I had five top 10's, three in the middle, and two DAL. I think did include pulled with mine but the money muscle was the center piece. I think it was more to do with over injecting the muscle for the size it was then the presentation as I have seen some real nice presentations with pork. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

12-28-2009, 08:38 PM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	Here ya go http://www.bbq-brethren.com/forum/sh...ghlight=mutant __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

12-28-2009, 09:32 PM	#8
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	Honestly, the money muscle seems to be the most difficult part of the butt to cook. Because we trim them so that it kinda sticks out there on the end, it is susceptible to being burnt or at the least overcooked. If I get a really nice one and I catch it at about 180 to 185 degrees, the whole butt is done as far as I'm concerned. I cook four so I have planty to leave on to bring closer to 200. __________________ KCBS Member #14287

12-28-2009, 09:48 PM	#10
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	I never cook mine connected, I always part my butts before they reach internal temp, if you call it cheating, catch me!!!!!! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

12-28-2009, 08:44 PM	#4
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	The reason why I posted this was. overheard a couple of judges saying they did not think the muscle was cooked with butt as a solid piece.

12-28-2009, 08:58 PM	#7
Contracted Cookers is one Smokin' Farker Join Date: 12-11-07 Location: Jefferson City, MO	yes it is . I know

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