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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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Old 04-03-2013, 08:33 PM   #1
manbearpig
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Default money muscle or pork slices?

Hey guys, I was just checking out this video
on money muscle isolation for competition. To me it seems to be an exaggerated cutoff of the money muscle. I was taught the MM is on the very end of the butt where you can see the striation of fat running along the basically pork tenderloin diameter sized . What do you think?
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Old 04-03-2013, 09:12 PM   #2
Eggspert
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I don't think this guy know where the money muscle is.
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Old 04-03-2013, 10:27 PM   #3
Smokin Mike
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thanks for posting the video, I didn't know crimson made any videos.

his way of doing it, is very close what I do, except I don't cut as deep, and I do trim way more then he did on the video.
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Old 04-04-2013, 07:15 AM   #4
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Looks like it would be some big slices
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Old 04-04-2013, 08:41 AM   #5
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To me, the money muscle is that 1"-1.5" diameter X 5-6" long round muscle right at the end of the butt. I've always heard it described as the beginning of the pork loin that runs along side the backbone.

I do trim mine up considerably, so that I can get bark and a smoke ring around almost the entire muscle. It makes beautiful medallions for the box.
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Old 04-04-2013, 12:19 PM   #6
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Quote:
Originally Posted by Eggspert View Post
I don't think this guy know where the money muscle is.
As I understand it, what he's "separating out" is the $M PLUS a bit more.
I think he has about twice as much as the actual money muscle, correct?
I believe what's referred to as the "$M" is actually a group of 3 smaller muscles, but he's isolating about 5-6 individual muscles I think.
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Old 04-04-2013, 06:07 PM   #7
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The first thing he needs is a sharp knife and quit using that butter knife...
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Old 04-04-2013, 06:30 PM   #8
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that video gets a from me.
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Old 04-04-2013, 07:17 PM   #9
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interesting approach non-the-less. I would love to try some slices but I don't think I would ever take that approach myself.
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Old 04-04-2013, 09:07 PM   #10
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You mean everybody doesn't trim their butts like this?
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Old 04-04-2013, 09:17 PM   #11
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Quote:
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You mean everybody doesn't trim their butts like this?
i've never seen that.

but i'm bad.

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Old 04-04-2013, 11:08 PM   #12
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my ears are bleeding
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Old 04-04-2013, 11:46 PM   #13
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If anybody is still wondering why KCBS decided to go ahead and change the pork rule, this is the prime example of why.
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Old 04-05-2013, 12:02 AM   #14
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Quote:
Originally Posted by GrillsGoneWild View Post
If anybody is still wondering why KCBS decided to go ahead and change the pork rule, this is the prime example of why.
My thoughts exactly.
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Old 04-05-2013, 06:12 AM   #15
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I don't see what is so far out of left field here. He is trimming out the MM, granted a larger portion of that end of the butt that is actually more meat than just the MM. The part that was hard for me to take was the music in the video. Having music in an intro is fine, but overlaying it throughout an instructional video is distracting/annoying.
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