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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 11-12-2012, 11:29 AM   #16
caseydog
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You can cook a port loin to 145 safely, and have a moist tender loin. But, you can't do that with chicken or turkey breast. You have to hit at least 160 to be safe.

I brine my birds, but I have also had good results with bacon wrapping, or "barding," as described above.

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Unread 11-12-2012, 11:47 AM   #17
JD McGee
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I would like to lay to rest the "myths" that pork butts and briskets are done a certain temperature...they are done when they are done! I suggest folks use all those temp probes as something to test the texture of the meats with...instead of depending on the temp they are reading to tell you your meats are done...
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Unread 11-12-2012, 12:32 PM   #18
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Quote:
Originally Posted by jasonjax View Post
While I think you are likely correct in your assumptions, I don't think this is "The Biggest BBQ Myth" ................
Agreed. The biggest barbecue myth is that people who choose to cook at 225 are stupid and wasting their time.

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Unread 11-12-2012, 01:05 PM   #19
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I love bacon. I love cooking with bacon. I love the results I get when I cook with bacon. Bacon makes nearly everything better. Now if others cook with it or don't cook with it, it is really irrelevant to me. If others are happy with what they are doing, more power to them. I'll keep my bacon, thank you. And I would agree there are other bigger bbq myths than this.
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Unread 11-12-2012, 02:02 PM   #20
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I like to double butterfly venison roast and open it like a tri-fold brochure. Then I lay strips of bacon inside and roll it back up and tie it. This definitely gets fat into the meat!
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Unread 11-12-2012, 03:03 PM   #21
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Mmmmmm. Bacon. Bacon gooooood.
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Unread 11-12-2012, 03:34 PM   #22
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I think the biggest BBQ myth is that if you add BBQ sauce to any cooked meat it makes it BBQ
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Unread 11-12-2012, 03:38 PM   #23
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Farkin barding with Bacon. How can that be a bad thing
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Unread 11-12-2012, 04:33 PM   #24
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The biggest BBQ myth is that boiling ribs is a bad thing.
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Unread 11-12-2012, 04:39 PM   #25
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Hmmm

How much bacon would it take to bard a turkey?
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Unread 11-12-2012, 04:42 PM   #26
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Spritzing - biggest myth. But low temp cooking and bacon wrapping is up on the list.
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Unread 11-12-2012, 05:02 PM   #27
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The biggest myth? That opening up the lid and letting the heat out is a good thing in order to mop the meat. The second? Putting a lot of rub on the outside of chicken skin will make the chicken taste better. Well, if you like spicy, salty skin then yes. Finally, soaking wood chunks puts water inside it and keeps it from flaming.
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Unread 11-12-2012, 07:08 PM   #28
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Quote:
Originally Posted by Lake Dogs View Post
My vote, for biggest BBQ myth, is that 220 or 225 is a magic number...
+1 Thats probably the one
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Unread 11-12-2012, 08:06 PM   #29
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Quote:
Originally Posted by Lake Dogs View Post
My vote, for biggest BBQ myth, is that 220 or 225 is a magic number...
+1 i thought that was what i was gonna see when i clicked on this post
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Unread 11-12-2012, 08:15 PM   #30
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Rumor has it that Bigabyte is not so big.
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