B
BlackBeltBBQ
Guest
Hello All!
I apologize if there are other threads regarding these answers, I can't quite use the search function just yet to utilize.
That being said, I am getting ready to enter our first competition and had a few questions regarding the money muscle as it is used for competitions.
1. I saw a few videos of the money muscle being removed at a raw stage, is this a common practice to remove the money muscle from the butt and cook unattached, or are these videos simply a way to show where the actual muscle is? It is my understanding that this would violate KCBS rules (nothing enters cooker after separating)
2. Provided that it is kept on, is there a good demonstration of how to cut the money muscle, both for separating and for prepping for a turn in box? If not, are there any tips some Brethren might be willing to share?
3. I've seen a lot of turn in boxes that have the MM in medallion form along with pulled, and sometimes chunked. Would it be considered best practice to have two forms of the pork at minimum, all three, or doesn't matter as long as the box appears full to boost score?
If there are other threads that answer these I'll take links as well
Thanks All!
I apologize if there are other threads regarding these answers, I can't quite use the search function just yet to utilize.
That being said, I am getting ready to enter our first competition and had a few questions regarding the money muscle as it is used for competitions.
1. I saw a few videos of the money muscle being removed at a raw stage, is this a common practice to remove the money muscle from the butt and cook unattached, or are these videos simply a way to show where the actual muscle is? It is my understanding that this would violate KCBS rules (nothing enters cooker after separating)
2. Provided that it is kept on, is there a good demonstration of how to cut the money muscle, both for separating and for prepping for a turn in box? If not, are there any tips some Brethren might be willing to share?
3. I've seen a lot of turn in boxes that have the MM in medallion form along with pulled, and sometimes chunked. Would it be considered best practice to have two forms of the pork at minimum, all three, or doesn't matter as long as the box appears full to boost score?
If there are other threads that answer these I'll take links as well
Thanks All!