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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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Unread 04-04-2012, 11:49 AM   #1
early mornin' smokin'
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Default could this be the answer to postage stamp chicken thighs?

http://www.modernistpantry.com/trans...FehgTAodwjU0ww

it's MEAT GLUE!!!

The rm is meant for binding any proteins together into an almost seamless piece of meat. Has me thinking about adhering the skin to my thighs.
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Unread 04-04-2012, 11:55 AM   #2
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Take a look at Wicked Good Barbecue that is what they use.

SMOKEN JOKERS COOKING TEAM
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Unread 04-04-2012, 12:01 PM   #3
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Interesting but.....per the website..."TG is deactivated by most cooking techniques" so does it let loose while cooking? if so what would be the point?
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Unread 04-04-2012, 12:05 PM   #4
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from the site

"What is Transglutaminase or Meat Glue?

Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.

Primary uses of transglutaminase include:

Making uniform portions that cook evenly, look good, and reduce waste.
Binding meat mixtures like sausages without casings.
Making meat combinations like bacon and scallops.
Producing special effects like meat noodles, meat and vegetable pastas, etc.

seems to me it wouldn't be affected by cooking.
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Unread 04-04-2012, 12:06 PM   #5
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im assuming the bacon wrapped scallops are raw, than cooked. If it works for that, we could be stretching skin from the chicken breast totally around a trimmed thigh.
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Unread 04-04-2012, 12:17 PM   #6
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might have to give it a shot...sounds interesting
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Unread 04-04-2012, 12:21 PM   #7
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Only downside is it's expensive
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Unread 04-04-2012, 12:22 PM   #8
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expensive as compared to what? a $13 package is good for 12-15 lbs of meat. If you got it, divided it up and re-vacuum sealed it. You're down to less than a dollar a lb
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Unread 04-04-2012, 12:49 PM   #9
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It was over $100 on Amazon. Maybe your looking at significantly smaller size? What size are you looking at and how did you get the numbers for how many pounds its good for?
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Unread 04-04-2012, 12:56 PM   #10
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http://www.modernistpantry.com/activ...utaminase.html

direct from the company all the info's on there
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Unread 04-04-2012, 12:58 PM   #11
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how long til we see these in bacon flavored?? http://www.modernistpantry.com/popping-candy.html Popping candy aka Pop rocks crackle and pop when placed in your mouth. It can be flavored with any fat-based flavoring

So long Moink Ball!!!
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Unread 04-04-2012, 01:16 PM   #12
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Quote:
Originally Posted by early mornin' smokin' View Post
http://www.modernistpantry.com/activ...utaminase.html

direct from the company all the info's on there
So my book calls for 1 teaspoon per thigh and there are approximately 16 teaspoons per 50 grams. So $13+$5 shipping your looking at over a dollar a teaspoon which to me is expensive. Now if your a serious competitor it would make total sense to purchase the larger quantity and save some as you'll use more and hopefully win some money to offset the cost as well. But for the average Joe (backyard cook like me) this seems expensive.
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Unread 04-04-2012, 01:20 PM   #13
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it says it can be mixed into a slurry and brushed on, 1 part TG, 4 parts water. I don't think you'd need a teaspoon a thigh, that'd be 5 teaspoons total slurry brushed on.
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Unread 04-04-2012, 08:09 PM   #14
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Meat Glue has been around on the circuit for quite some time as far as I know.
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Unread 04-04-2012, 08:16 PM   #15
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Mmmmmmm, meat glue!
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