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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-02-2012, 07:41 PM   #16
El Ropo
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I'm pretty sure enhanced meat are labeled as such. The lettering might be really small on the label, and may be hidden at the very bottom edge of label, but it will say "enhanced with xx% solution" or "contains a xx% marinade solution" on the label.

Next time you go shopping for meat, bring your magnifying glass and study those labels on the cryo'd pork and whole chickens.

It'll be on there somewhere. If it's not on the label, than they are not enhanced. It aint right to cover up the labels with a price tag either. It's probably against all the rules about visible nutrition labels etc.

"Moist and Tender" or "Always Tender" are dead giveaways for enhanced meat.
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Unread 10-02-2012, 08:55 PM   #17
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Let's not forget the words "self basting", that also means enchanced.


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Unread 10-02-2012, 09:33 PM   #18
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I season my ribs the night before with Oakridge bbq rubs and they never taste hammy.
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Unread 10-02-2012, 10:46 PM   #19
El Ropo
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Oak Ridge rubs are one of the few low sodium rubs available commercially. Big Ron's is another brand that's really low in sodium.
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Unread 10-03-2012, 12:02 AM   #20
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Quote:
Originally Posted by Gore View Post
This also can be a result of the smoking process. I can take two identical racks of ribs. The one I cook on my offset will produce a hammy flavor and the one I cook in my Oval will not. The offset has a lot more smoke than the Oval. It is like curing in place. I've tried and can't seem to get this result with the Oval.
My ribs used to come out hammy someone asked me was I keeping the exhaust closed during the cook. After I started leaving the exhaust open throughout the entire cook, no more hammy taste

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Unread 10-03-2012, 08:12 AM   #21
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I never had any trouble with enhance ribs ,
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Unread 10-03-2012, 05:31 PM   #22
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I already replied to this thread, but while we are on the subject of enhance, does anyone know where I/We can find whole chickens that are not "enhanced"? Even Sams has the birds on steroids. I'd love to smoke up some natural chicken for a change...
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Unread 10-03-2012, 05:54 PM   #23
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My local HEB always has two brands of whole birds on display, one is a bit more money, and is natural (not free range organic, but not enhanced either). The other brand is less expensive and definitely pumped up. They are stocked right next to each other in the display cooler.
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Unread 10-03-2012, 05:58 PM   #24
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IMO, if you bought the ribs and there were pre-cut to St. Louis style, most likely there were "enhanced".

I only buy ribs from RD now. I think SAMs full cut are ok, but don't really trust them.

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Unread 10-03-2012, 06:35 PM   #25
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[QUOTE=Pitbull;2233734]I already replied to this thread, but while we are on the subject of enhance, does anyone know where I/We can find whole chickens that are not "enhanced"? Even Sams has the birds on steroids. I'd love to smoke up some natural chicken for a change...[/Q

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Unread 10-03-2012, 07:12 PM   #26
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Quote:
Originally Posted by sdbbq1234 View Post
IMO, if you bought the ribs and there were pre-cut to St. Louis style, most likely there were "enhanced".

I only buy ribs from RD now. I think SAMs full cut are ok, but don't really trust them.

wallace
I get pre cut st louis spares in cryo, and these are not enhanced. "All natural, previously frozen". They come from the packer plant like that. By law, they have to state if the product is enhanced on the label. It has to be part of the ingredient list. You'll notice the sodium content will be a lot higher in an enhanced rack compared to a natural rack. That's on the label too.

FYI, if you do a google search for "smithfield ribs enhanced", you'll hit a huge amount of info on this. The bottom line, read the label carefully.
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Last edited by El Ropo; 10-03-2012 at 07:31 PM..
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Unread 10-03-2012, 07:25 PM   #27
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Quote:
Originally Posted by J'ville Grill View Post
Read the packaging. If they aren't all natural then they have solutions added, avoid them.


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Smithfield has a couple of "lines". Why I have no idea, but most of theirs
is VERY enhanced and will taste hammy. However, as said above, they have an "All Natural" line (says ALL NATURAL in a red label) that is minimally enhance that are fine.
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Unread 10-03-2012, 08:17 PM   #28
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I've never cooked enhanced ribs that I know of, do they look all pink and cured when cooked?
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Unread 10-03-2012, 08:31 PM   #29
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Quote:
Originally Posted by El Ropo View Post
I get pre cut st louis spares in cryo, and these are not enhanced. "All natural, previously frozen". They come from the packer plant like that. By law, they have to state if the product is enhanced on the label. It has to be part of the ingredient list. You'll notice the sodium content will be a lot higher in an enhanced rack compared to a natural rack. That's on the label too.

FYI, if you do a google search for "smithfield ribs enhanced", you'll hit a huge amount of info on this. The bottom line, read the label carefully.
Thanks. I'll take a look next time and see what the label says. I guess I a just gun shy from the bummer ribs (pre-cut) I have purchased in the past.

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Unread 10-04-2012, 09:50 AM   #30
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I like hammy ribs and so do comp judges. Just sayin
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