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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-02-2005, 08:19 PM   #1
rookiedad
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Default new tool new results!

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
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Old 10-02-2005, 08:27 PM   #2
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Quote:
Originally Posted by rookiedad
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
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
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Old 10-02-2005, 08:32 PM   #3
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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
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Old 10-02-2005, 08:37 PM   #4
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Quote:
Originally Posted by kapndsl
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
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Old 10-02-2005, 08:40 PM   #5
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Quote:
Originally Posted by rookiedad
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
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Old 10-02-2005, 08:47 PM   #6
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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?
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