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Bigmista
09-28-2012, 01:36 AM
Getting ready to trim a beautiful brisket for a contest. Pull it out of the cryovac and this is what I see. A huge gash right down the middle of the flat. SUCKS! This is why you trim before you go to a contest.https://sphotos-b.xx.fbcdn.net/hphotos-ash4/430395_4308154895654_128655887_n.jpg

NorthwestBBQ
09-28-2012, 02:04 AM
Just a small flesh wound, bro. It will "heal" when you cook it. By that I mean the meat will shrink and it will end up very small. I've had much worse. :thumb:

fivelombardis
09-28-2012, 02:14 AM
Sorry, but when I read the title of the thread, thought it would be something completely different! ;)

J'ville Grill
09-28-2012, 02:24 AM
Sorry, but when I read the title of the thread, thought it would be something completely different! ;)

Yeah me too, I figured I better leave this one alone:heh:

Bigmista
09-28-2012, 02:44 AM
Made ya look!

Bigmista
09-28-2012, 02:45 AM
No huge worries. It will still go to the market and feed some hungry people. Just pissed that it was the best one.

buccaneer
09-28-2012, 04:18 AM
Getting ready to trim a beautiful brisket for a contest. Pull it out of the cryovac and this is what I see. A huge gash right down the middle of the flat. SUCKS! This is why you trim before you go to a contest.https://sphotos-b.xx.fbcdn.net/hphotos-ash4/430395_4308154895654_128655887_n.jpg
I'd hit that!:tape:

El Ropo
09-28-2012, 06:25 AM
I'm not close friends with these guys, but happen to know half a dozen people who would hit that like the pie in "american pie I"

It's room temperature and looks inviting!

Or you could cook it like a brisket?

Wampus
09-28-2012, 06:48 AM
OUCH!!


Had that happen about a month ago too. SUCKS!
Could't be on the farkin end or something, NOOOOOOOO.......:tsk:



G'luck with that Neil!

Q-Dat
09-28-2012, 08:04 AM
Yeah that is always an unpleasant surprise. It makes me wonder just exactly what function of butchering are these people trying to perform when they make these "accidental" slices?

I'm thinking that is mostly a case of someone with a sharper knife than they are qualified to use.

Meat Man
09-28-2012, 08:48 AM
That brisket looks nice and thick, you might be able to trim it down a little and still use it for your comp. Good luck this weekend.

timzcardz
09-28-2012, 08:49 AM
A little meat glue and it will be as good as new!


.

garyk1398
09-28-2012, 08:57 AM
Looks like a great hunk-o-beef for brisket chili!

Q-Dat
09-28-2012, 11:39 AM
A little meat glue and it will be as good as new!


.

Ya know........ that might actually work! Have you tried it, or are you just joking?

You can never be sure with the Brethren :D

timzcardz
09-28-2012, 12:20 PM
A little meat glue and it will be as good as new!


.

Ya know........ that might actually work! Have you tried it, or are you just joking?

You can never be sure with the Brethren :D

No, I have not tried it, but from what I have seen of it, it just seems to make sense.

I will admit though that I have actually thought of buying some to see what can be done with it, and this instance would seem to definitely be something worth trying.

gtr
09-28-2012, 12:22 PM
Well I wasn't expecting to see a brisket.


...but it does look kinda....



....nevermind....:tape: :tsk:

tinman
09-28-2012, 12:26 PM
The meat glue actually works great. I watched a show where they were comparing meat with and without glue, and it was pretty difficult to tell the difference. I imaging it would be darn near perfect on that surgical looking slice.

landarc
09-28-2012, 01:22 PM
That sucks, but, I have had it happen more often than I would like.

Carnivorous Endeavors BBQ
09-28-2012, 04:02 PM
I had a brisket at my last competition that had a cut about two inches wide that ran almost all the way through the middle of the flat. Had experimented with transglutaminase some time ago and figured, what the hell can't ruin it any worse. Put a slurry of the "meat glue" in there the evening prior and wrapped it tight in plastic wrap. By the end of the cook the next day you wouldn't have had a clue there was every a gash there. Being it was a desperation move on my part and only done once, i can't say it would work on all cuts, though.

Q-Dat
09-28-2012, 04:31 PM
I had a brisket at my last competition that had a cut about two inches wide that ran almost all the way through the middle of the flat. Had experimented with transglutaminase some time ago and figured, what the hell can't ruin it any worse. Put a slurry of the "meat glue" in there the evening prior and wrapped it tight in plastic wrap. By the end of the cook the next day you wouldn't have had a clue there was every a gash there. Being it was a desperation move on my part and only done once, i can't say it would work on all cuts, though.

Awesome! I am totally buying some meat glue!

I can't believe I just said that.....:confused:

centexsmoker
09-28-2012, 06:12 PM
meat glue is awesome. I use it all the time for bac0n/prosciutto wrapped foods. It's amazing stuff. it would definitely work on "brisket gash" as well.

That just does not sound right.........I wish meat glue and brisket gash were both called something else