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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-25-2011, 10:01 PM | #1 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Judge My "Box"/Plate Please (Pics) - Money Muscle
So a buddy an I will be doing some competitions this year and I've been working on my butt if you know what I'm saying. I've read up a little on the money muscle and instead of doing my normal pull the entire butt I figured I would give that a try. Also thought I would try to do a mock box setup, but since I didn't have a box I used a plate.
So I sliced up the money muscle, pulled some big chunks and then did some normal pulled pork which is in the middle of the plate. Let me know what you think. It was all really good. Any tips are appreciated. |
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03-25-2011, 10:16 PM | #4 |
Full Fledged Farker
Join Date: 03-04-11
Location: Springfield, MO
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Man, I dont know anything....but I could eat all of it! That just looks awesome....
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03-25-2011, 10:20 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Did you pull the money muscle earlier or at the the same time as the rest was done? What did you use that you called the money muscle.? It looks like a fat vein in the middle. Just asking for help me understand better.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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03-25-2011, 10:29 PM | #6 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Where's the box? No one turns in pork on a plate.
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03-25-2011, 10:45 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The meat looks good, Michael is correct though, you need to box it up. I like the money muscle, it looks good with nice color, the chunks also are nicely done. In pulling the pork, I find that it looks best when it is not too finely pulled, you want it to have some substance. You will also want to consider how all of that will work in a box. You have good raw materials there.
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03-25-2011, 10:48 PM | #8 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
http://www.bbqsuccess.com/pulled-pork/ |
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03-25-2011, 10:51 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Quote:
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03-25-2011, 10:54 PM | #10 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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03-25-2011, 11:08 PM | #11 |
On the road to being a farker
Join Date: 03-02-11
Location: Melbourne, Florida
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I dont know nuthing about comp. however, that smoke ring is amazing.
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God, Country, Family and BBQ! |
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03-25-2011, 11:12 PM | #12 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Nice. But where's the box?
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03-25-2011, 11:19 PM | #13 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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03-26-2011, 01:36 AM | #14 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I agree with Landarc, the MM looks really good. I would also like to see slightly larger chunks. I try to pull mine to about the size of my thumb. That seems to score well. When you do box, you may want to not fan out the MM slices so much. They will have a tendancy to dry out in the box waiting to go to the judges, so keeping them a little more tightly packed will help that.
Also, just before boxing, I dunk each pulled piece in sauce thinned with the drippings from the foil around the butt and hit them with a little extra rub for kick.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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03-26-2011, 01:42 AM | #15 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Money muscle looks good, slices are all the same size.
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