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

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

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

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

The_Kapn · 10-02-2005, 08:40 PM

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

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?

10-02-2005, 08:19 PM	#1
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	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

10-02-2005, 08:47 PM	#6
wsm Full Fledged Farker Join Date: 08-27-05 Location: st louis, mo	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? __________________ rich the judge collecting piggy suspenders St Louis, MO Eastern Area MOFO KCBS CBJ WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy

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10-02-2005, 08:32 PM	#3
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	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