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Mop??!!!

  • Thread starter Thread starter Heath
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Heath

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Ok, question for the scientists in our midst. When you cook any meat you are slowly increasing internal temps. As the temps go up the fats are rendered and blood, fat, water all start to ooze out of the meat. When the meat is done we all know we are to let the meat set for 10 - 15 minutes. This will let the temperature start to drop, and as soon as it does the piece of meat will start to pull the juices back into it.

Try it, next time you do a turkey, take it in and immediately slice it. It will look teriffic but give it 20 minutes and it will be dried out. Then do one and let it set for a 10 minutes or so and then slice it. If you have cooked it right you will have very juicy and tender meat.

We all know not to poke our meat because it will start to leak right where you poked it.

Now here's my question regarding mops. What the hell are we putting them on there for? If we cook the meat right and follow our temps correctly the meat will constantly be rending out fat and other juices and NO mop, liquid, spit, rain (you get the picture), should be able to penetrate the outer layer of the meat to add to the internal moistness. Honestly, I seldom mop, spray or do anything else to my meat (OK, sometimes I pound it LOL). Usually I'll put rub on. If it's a large cut, I will rub it the night before, then once more before I put it in the 'Dera. Ribs I usually rub just before putting them in.

I have put this thinking to good use when doing birds. I do whole birds, cut them open along the back bone then spread them open to make them wider. I DO NOT let anything pierce the skin on the breast. It seals the juices in and lets the meat marinate in its own juices. I cook them first breast down, then turn over and finish it off. Times usually ~45 then ~15.

So, sorry for this rambling and being so long, but, I have been thinking about this for a while.

Can anyone set me straight or am I on the right track?
 
Heath, I couldn't agree with you more. Particulary considering that each time the cooker door is opened cooking time is extended. Longer cooking usually will contribute to dry product. Seems to me if you left the door shut you wouldn't need the added liquid anyway. The only thing I usually spray is ribs the last hour of 3-2-1, well and everything before I foil it up.

For competition, where appearance counts, I can see some advantages. The best looking pork butt I ever made was one I didn't wrap and sprayed often at the end with apple juice. Very attractive, not as good to eat as the ones I have foiled up following what I've learned here, but would have made a great picture.
 
Can you say "flavor"? :D

The mops carry seasoning and often enhance the bark on the outside of the meat - and sometimes (as in the case of vinegar and pork) it produces a counterpoint sweet/sour taste sensation.
 
Dave, what's in the mops you use for different meats? I'm a try any thing kinda guy. The only mopping technique I'm particularly familiar with is the mop applied to Memphis style dry ribs before the final rub application, the little reading I've done on this give watered down (2:1) sauce as the mop.
 
Heath:

You're in the HVAC trade so you know about vapor pressure. Think of the chicken skin as a semi-permeable membrane. Kinda like a sheepskin condom to you Texas boys.

Inside the membrane the vapor pressure is high since meat is nearly all water by weight. Outside the membrane, it's hot and dry; at least if your'e in the process of Q'ing.

What mopping does (in addition to "depositing" flavor from whatever ingredients you use) is to decrease the vapor pressure gradient between the inside and the outside thus decreasing the loss of internal moisture.
 
Depending on what I have in the house and/or already made up:

Pork - a mixture of cider vinegar (or apple juice), a touch of oil, a bit of salt, brown sugar, and hot sauce (usually Crystal since that's what I keep around for wings).

Bill uses cherry juice box drinks!

Beef - depends. If the brisket has enough fat I don't usually mop. Other wise I top with bacon and then mop (actually, I spray my mop!) with something like the pork mob.

Chicken - I use Cornell recipe sauce/mop/marinade: vinegar, oil, salt, dry mustard, white pepper. It is GREAT and crisps the skin up nicely.

Notice I mop -- no thinned out 'que sauce. Nothing wrong with that except I would be afraid it might burn with all the tomato and sugars.
 
i only spray ribs.. and if i have to open a chamber to add stuff or turn stuff, thats the only time i spray. If anything, i would think it keeps the outside from drying out. My sprays are usually apple juice or apple juice/bourbon(great on ribs). DEfinately adds flavor.. But scientifically?? not my gig...just tastes good.
 
Now THAT was funny! ( I hope you were joking)
 
Solidkick said:
racer_81 said:
willkat98 said:
Mark said:
Kinda like a sheepskin condom to you Texas boys.

Now that was funny

Baaaaaaaaa

I'm glad you guys think so.........I got a daughter 28 years ago because of one that didn't do what it was meant to do.......

Me too.

Farking things don't work when they are sitting on the god damn night stand.

We renamed the O'Hare Holiday Inn, Hotel Emily.
 
willkat98 said:
Solidkick said:
racer_81 said:
willkat98 said:
Mark said:
Kinda like a sheepskin condom to you Texas boys.

Now that was funny

Baaaaaaaaa

I'm glad you guys think so.........I got a daughter 28 years ago because of one that didn't do what it was meant to do.......

Me too.

Farking things don't work when they are sitting on the god damn night stand.

We renamed the O'Hare Holiday Inn, Hotel Emily.

Night Stand MOD. I had same problem with the exercise videos I bought, I laid on the couch and watched every one and did not lose a farking pound :!: :x
 
Mark said:
What mopping does (in addition to "depositing" flavor from whatever ingredients you use) is to decrease the vapor pressure gradient between the inside and the outside thus decreasing the loss of internal moisture.

This does make sense, however I thought that was the reason for using the water pan. Laymans terms, if the air is already humid not that much humidity out of the meat.

I use a rub on everything, I don't mop or spray for flavor. Actually since I started using rub I don't even use sauce. It's probably been 2 years since I made wet ribs for the family. Last summer I made some for the company picnic. People that tried both came back for dry. I like the idea of the spices creating a "sauce" while its cooking.

I can see the point of doing it for appearance, I would use it for presentation except I probably will never be in a cookoff.
 
BigAl said:
willkat98 said:
Farking things don't work when they are sitting on the god damn night stand.

We renamed the O'Hare Holiday Inn, Hotel Emily.

Night Stand MOD. I had same problem with the exercise videos I bought, I laid on the couch and watched every one and did not lose a farking pound :!: :x

Al - I have the same problem with a treadmill.

I feed it (it's plugged in) and pamper it (dust it off) but I ain't losing
any weight.

I think it's defective - like Gov. William J. LePetomaine's paddle.
 
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