PDA

View Full Version : new tool new results!


rookiedad
10-02-2005, 08:19 PM
hi, i had some pretty good results finishing off a pork butt in the oven in an oven hearth. i was wondering if such a thing could be used in competition if it is contained in a smoker? check it out at www.hearthkitchen.com. thanks!
phil

The_Kapn
10-02-2005, 08:27 PM
hi, i had some pretty good results finishing off a pork butt in the oven in an oven hearth. i was wondering if such a thing could be used in competition if it is contained in a smoker? check it out at www.hearthkitchen.com (http://www.hearthkitchen.com/). thanks!
phil
Yes.
It is not a heat source.

With that, I am moving this to Q-Talk.
Brother's may have interest in this as a BBQ tool.
Not unique to Competetion.

TIM

rookiedad
10-02-2005, 08:32 PM
perhaps those among us who are judges could tell me what they are looking for in the texture and tenderness departments and i can compare that to my new results. thanks
phil

rookiedad
10-02-2005, 08:37 PM
Yes.
It is not a heat source.

With that, I am moving this to Q-Talk.
Brother's may have interest in this as a BBQ tool.
Not unique to Competetion.

TIM


when you say "not unique to competition" do you mean that folks commonly use these in competition? thanks.
phil

The_Kapn
10-02-2005, 08:40 PM
when you say "not unique to competition" do you mean that folks commonly use these in competition? thanks.
phil

Not at all.
Never seen one.
The device is legal--simple answer.

But, it may be of interest to general Queing, not specific to Comp--so it belongs here.

Your other question about texture and all belongs in Comp--see my PM.

TIM

wsm
10-02-2005, 08:47 PM
Texture and Tenderness

If it is sliced, I look for a bit of resistance when I pull the slice apart - the stuff should not fight me, nor should it give it up on the first date. If it is not sliced, I look for a bit of resistance as I bite and chew - and as I chew it, I exepect the piece of meat in my mouth to become smaller and smaller - not like the dry brisket that gets bigger and bigger as I chew.

I don't think that this has much to do with barbecue really - isn't this how one normally judges if meat is well cooked?