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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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04-03-2010, 12:25 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 03-01-10
Location: Dell Rapids, SD
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Pork Question
Does anyone or has anyone "jicard" their pork shoulders at competition? . I know it does wonders on Ball Tip steaks and I use it on home cooked pork loin. My shoulders come out pretty tender but does this help? Or is it just be considered lazy. Never crossed my mind until tonight though. Any insight would be great.
Mike |
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04-03-2010, 12:28 AM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-03-2010, 07:26 AM
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#3 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
 Nice to know yellow mustard is what breaks down the meat. 
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-03-2010, 10:33 AM
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#4 |
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is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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I think the only real benefit of a jacard on a brisket or butt might be to "shove" rub directly into the meat after rubbing. IMO, you get tender butts based on how you cook not how you prep.
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04-03-2010, 03:02 PM
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#5 |
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On the road to being a farker
Join Date: 01-28-10
Location: Farmingdale, NY
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That was a FANTASTIC video! I could almost see what he was working on sometimes! Whoever did the camera work deserves an award.
 It was funny how he said to not use the Jicard too much and then proceeded to punch more holes than a train conductor.
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Mike [URL="http://www.theyankeerebels.com"]Yankee Rebels[/URL] |
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04-03-2010, 06:24 PM
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#6 |
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On the road to being a farker
Join Date: 07-17-07
Location: Worcester, MA
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Tenderizing a pork butt. Sorry, but I just don't get it.
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Jared Huizenga Insane Swine BBQ Backwoods Party G2, WSM x3, Weber Kettle |
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04-03-2010, 09:23 PM
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#7 |
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Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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don't forget to talk to your meat while you beat it.....wtf??
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04-03-2010, 10:02 PM
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#8 |
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is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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wow.................although he worked the jicard for 3:00 minutes, i'm not sure he actually penetrated the surface. it didn't look like really got very deep. i guess the air and the mustard will do the trick anyway.
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Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective |
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04-04-2010, 09:27 AM
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#9 |
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is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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You guys HAVE to put a warning out there...
"Warning, watching the video link below may actually waste X:XX minutes of your day" Man I didn't know if I only tenderized the outer portion like he did would help AND that if I cook fat side down I'm wrong AND if you over jacardize it will reduce the cooking time by 40%. Wow, I was worried about only reducing it by 39% or less. Thanks guys, good laugh for the morning. |
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04-04-2010, 07:31 PM
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#10 | |
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Is lookin for wood to cook with.
Join Date: 03-01-10
Location: Dell Rapids, SD
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Quote:
HAHAHA!!!! That was pretty funny! Well I think I'm just gonna keep that thing for my ball tips and round steak. I usually like to use EVOO on my shoulders before applying my rub and I seem to get really tender pork. I have never used yellow mustard. I see a lot of people using it now. According to that video it gets in to the meat and breaks more connective tissue up. Is this really the case? |
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04-04-2010, 08:45 PM
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#11 | |
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Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Quote:
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04-04-2010, 09:20 PM
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#12 |
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somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Just thinking out loud....but if Myron had of done this on the Pitmasters show, if there would have been a run on Jicards at the local specialty stores.....
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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04-04-2010, 09:26 PM
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#13 | |
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Is lookin for wood to cook with.
Join Date: 03-01-10
Location: Dell Rapids, SD
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Quote:
Well I know I really like his muffin pan idea, but not enough to be "that guy" using that idea. People would say "you just learned that watching the show". And they would be right. HAHA But it is kind of hard to believe that he was the FIRST person to try it. Maybe so, what do I know. I sure would like to meet him one day though. He sounds like a hoot! |
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04-05-2010, 08:05 AM
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#14 | |
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Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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Quote:
 The bacon/brown sugar tweak sounds like it might be worth a shot, though.
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Regards, TC |
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04-05-2010, 08:14 AM
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#15 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I use a Jicard!
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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